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Serious Eats: "The Science of Sourdough Starters," "Sourdough Starter Recipe."
Foods: "Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods."
Scientific American: "The Science of Sourdough: How Microbes Enabled a Pandemic Pastime."
Kitchn: "How To Make Sourdough Bread," "How Do I Know If It’s Dead? And Other Sourdough Starter Questions, Answered."
Cooking Light: "How Healthy Is Sourdough Bread, Exactly?"
King Arthur Baking Company: "Sourdough starter troubleshooting," "Gluten-Free Sourdough Starter," "Producing an open crumb in sourdough bread."
Bon Appetit: "What's the Difference Between Bread Flour, All-Purpose Flour, Cake Flour, and Pastry Flour? (Phew!)"
Journal of Agricultural and Food Chemistry: "Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity."
Nutrients: "Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses."
European Food Research and Technology: "Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy."
Acta Diabetologica: "Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance."
The British Journal of Nutrition: "Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread."
Journal of Food Science: "The Impact of Sourdough Fermentation on Non-Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes."
Frontiers in Nutrition: "The Role of Polyphenols in Human Health and Food Systems: A Mini-Review."
Mayo Clinic: "Whole grains: Hearty options for a healthy diet."
USDA FoodData Central: “Sourdough,” “White Bread.”
Reviewed by Brunilda Nazario, MD on March 19, 2021
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