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Hey There
The information provided is based on well-established food science principles and widely accepted research about sourdough fermentation, digestion, and gut health.
FAQ Source List
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Harvard T.H. Chan School of Public Health – Overview on sourdough’s effects on glycemic index and digestibility:
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NIH (National Institutes of Health) studies on fermentation, probiotics, and phytic acid breakdown:
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"Health benefits of fermented foods: microbiota and beyond."
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723654/
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The Perfect Loaf (Maurizio Leo) – A respected home baking resource with science-backed sourdough methods:
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