Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could ...

Traditional sourdough bread, made through slow fermentation with wild yeast and bacteria, can offer real health perks like better digestion, steadier blood sugar, and improved mineral absorption. But ...

Sandor Katz is a self-described “fermentation revivalist.” (Seriously, it’s even his email signature.) He has studied, taught and practiced fermentation for more than 20 years. He’s written multiple ...

Vitamin B12 is an essential micronutrient that is needed for functions such as maintaining the nervous system and forming blood cells. However, B12 is mainly found in food of animal origin. Those who ...

Have you ever walked down the bread aisle at the grocery store, completely overwhelmed by the quantity of options? And then just when you think you’ve made your selection, you remember that there’s ...

Sourdough has picked up a very polished reputation lately. It sounds artisanal, looks wholesome, and gives people the pleasant feeling that they're making a smarter bread choice than the person ...

KANSAS CITY — Consumers have shown interest in whole grain products for decades, but avenues for growth remain. Manufacturers may find opportunities in international markets, specialty grains like ...