I have “mugi miso” (barley miso paste) and “genmai miso” (brown rice miso paste) now fermenting in the storage room of my home.

Compared to other breads, sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more nutritious.

• L. plantarum (K2-1) is the best strain utilizing Type-2 resistant starch. • L. sakei (8.P1.8) is the best strain utilizing Type-3 resistant starch. • L. sakei (5.P1.5) is the best strain utilizing ...