Nutritionist Pooja Makhija persuasively argued that sourdough is a better option than most of the commercially available ...

Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

Pumpernickel is even lower on the glycemic index than sourdough, with a GI of 45 compared to sourdough’s value of 54. “This ...

Breanne Kostyk makes fantastic bagels. Her New Orleans-based bagel shop, Flour Moon Bagels, has received national attention, as her bagels rival the best bagels New York has to offer — the highest ...

Sourdough may lead to a gentler rise in blood sugar compared with regular white bread, but factors like ingredients and portion size also play a role.

A regular slice of bread has about 14000 microorganism parts of gluten. A sourdough bread has only 200. It's not gluten free, ...

If we checked 100 people’s pantries, chances are that at least 95 of them would contain a loaf of bread. While there are plenty of factors that influence the type you choose, such as whether you have ...