Sourdough bread is a leavened bread. However, rather than using baker’s yeast to rise, it’s leavened by “wild yeast” and lactic acid bacteria that are naturally present in flour (3).

A single teaspoon of this culture, or “starter”, can end up harbouring 50 million yeasts and five billion lactobacilli ...

This yeast produces lactic acid, the source of sourdough bread’s distinctive tangy taste. This acid both flavors the bread and kills unwanted bacteria, keeping a sourdough starter safer from ...

Fact checked by Nick Blackmer Sourdough is a tangy, fermented bread that offers several health benefits, including better ...

Until the development of commercial yeasts in the 1800s, sourdough, made with naturally occurring yeasts and lactic acid bacteria, was the main type of leavened bread consumed worldwide.

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and ...

After an explosion in sourdough bread-making during the pandemic lockdown era, the naturally leavened bread remains a favorite among many, and for good reason. But is sourdough bread healthy?

For people with mild sensitivities to gluten, sourdough bread can be easier to digest since much of the gluten is broken down during the fermentation process. What’s more, many lactic acid bacteria ...

Lactic acid bacteria can reduce off-flavours in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.