Journal

Bread science, fermentation deep-dives, and the craft of functional food

The Science of Sourdough: How Wild Cultures Transform Bread

Deep dive into the biology of natural fermentation — what happens during those 72 hours that makes bread more digestible, nutritious, and delicious.

The transformation that happens during long fermentation creates compounds that make bread more digestible and nutritious.

How natural fermentation and whole grains create complex flavors that rival traditional sourdough.

The science behind how fermented bread supports your microbiome and digestive health.

Not actually wheat, buckwheat is a nutrient-dense seed that brings structure, flavor, and complete protein to gluten-free bread.

Practical guide to keeping your bread fresh — from room temperature storage to freezing and toasting.

Understanding how fermented foods support the trillions of bacteria that keep you healthy.