Long-fermented loaves reshape the bread’s chemistry before it reaches your gut, but only if the sourdough is real.

Do you find yourself tossing away the crusts of your bread? You're not alone, but the scale of bread waste is staggering. Around 10% of the 185 million tons of bread baked worldwide each year is ...

New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...

The University of Minnesota has been researching the effects of dough fermentation and wheat variety in creating bread that is easier to digest. Sourdough bread, like these loaves baked by Loni Larson ...