Archive

---

Below are some of the research articles in our Sourdough Archives on various topics you may find interesting! Many of these articles are from researchers at universities across the world. We like to keep up on some of the latest science, and there is always new research coming out. We've been really happy to see sourdough get more attention in recent years. There was a time sourdough really wasn't very popular!

There are a lot of ways to learn and research. The Sourdough Archives also includes a library of physical books that we keep in our home office. Some are the expected classics like the Handbook of Sourdough Biotechnology by editors Marco Gobbetti and Michael Gaenzle, and others are a bit harder to find.

We know that some of the language of science can be hard to understand. If you have questions about some of the sourdough research below, let us know. We are happy to help. The article below cover a lot of different topics. Sourdough and celiac disease. Sourdough and shelf life. Fermentation and gut health. Sourdough and gluten. There is a lot to read and understand!

Did you come across an article that you think we should know about? Send us an email! 

• Manipulating microbes in the gut may remedy disease and enhance health (2010)

• These Funky Microbes Make Your Favorite Foods More Delicious (2013)

• Gut feelings: the future of psychiatry may be inside your stomach (2013)

• Effects of different Lactobacillus and Enterococcus strains and chemical acidification regarding degradation of gluten proteins during sourdough fermentation (2008)

• Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour (2006)

• Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough (2006)

• Gluten hydrolysis and depolymerization during sourdough fermentation (2004)

• Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease (2007)

• Lactobacilli in sourdough fermentation (2007)

• Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance (2005)

• Proteolysis in model sourdough fermentations (2006)

• The Secrets of Sourdough; A Review of Miraculous Potentials of Sourdough in Bread Shelf Life (2008)

• Sourdough lactobacilli and celiac disease (2007)

• Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing (2011)