The science of making sourdough bread
Science news, comment and analysis | theguardian.com,
The transformation of dough into a loaf is chemistry in action. With a bit of physics and microbiology. And love…If bread is…
Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
Overview of attention for article published in Nutrients, December 2019
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In the top 5% of all research outputs scored by Altmetric
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High Attention Score compared to outputs of the same age (99th percentile)
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High Attention Score compared to outputs of the same age and source (97th percentile)
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