Citizen scientists are drawing on personal experience to help researchers create new plant-based fermented foods and maximize their health benefits.

Sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more nutritious than other breads.

There can be more than 20 different species of yeast and 50 different species of bacteria in a sourdough starter. ... in the range of 2 to 10 micrometers in size and are round to elongated in shape.

How microbial diversity makes every sourdough different Science Updated on Aug 18, 2020 5:00 PM EDT — Published on Aug 14, 2020 1:14 PM EDT ...

They created four sourdough starters using 10 different flours, creating 40 starters in total. A sourdough starter is an active colony of wild yeast and good bacteria.

Different flours, salt, proportions and equipment, as well as the steps that ensure successful dough-making, are covered. And there are recipes, including options you might not associate with ...

Because grains differ in the mix of sugars they make available to sourdough microbes — corn, for example, lacks a starch-digesting enzyme that creates maltose — they might lead to different ...