Scientists Pit Sourdough Against White Bread—With Surprising Results – The Atlantic
The Atlantic |
Scientists Pit Sourdough Against White Bread—With Surprising Results
The Atlantic Like The Atlantic? Subscribe to The Atlantic Daily, our free weekday email newsletter. Think about the taste of sourdough. That distinctive tang is the work of microbes used in baking the bread—a “starter culture” of wild yeast strains and bacteria … Could white bread be better for some people? Is Bread Healthy? Artisanal Is No Better Than Processed White Bread, Study Shows Is whole wheat bread better than white? That may depend on your gut bacteria. |
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