Adventures in Wholegrain Baking
News & Events
Article by Marcus Woo
Unlike most microbiomes, which contain up to thousands of species, fermented foods like sourdough, sauerkraut and kimchi have only a few to a couple of dozen species, making them easier to study. At the same time, they share commonalities with more complex microbiomes. For example, the microbiome on cheese rinds is similar to that on your skin.
Article by Tamar Haspel
I’m supertired of superfoods. And it’s not just because I really don’t want to drink chaga tea. It’s because the game of finding some nutrient in some food and making wildly improbable assertions about the consequent effect on human health is a clicky gimmick by which unscrupulous marketers and audience-hungry media prey on credulous consumers.
Article by Benjamin Wolfe
It’s difficult to connect the dots throughout our complex food system. Although it is rarely demonstrated scientifically, we generally accept that what happens on farms impacts the quality of our food. For microbial foods, the raw materials we use in fermentation can introduce different microbes depending on how those materials were produced. A recent study in Italy of sourdough fermentation demonstrated that organic vs. conventional farming can affect the quality of sourdough bread. This exciting new research highlights the role that microbes play in shaping food quality as it moves along the path from farm to fork.