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Evidence: 54 • authority: 80

Evidence: 47 • authority: 80

Evidence: 47 • authority: 80

Evidence: 47 • authority: 80

Evidence: 47 • authority: 72

This is a list of sourdough breads. Sourdough is prepared through the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli imbues it with a more sour taste, as well as extending its shelf life compared to other breads. Sourdough baking has a devoted community today. Many devotees share starters and tips via the Internet, and hobbyists often proudly share their work on social media.

Evidence: 47 • authority: 72

Sourdough is a leavening agent containing naturally occurring yeast and lactobacillus bacteria. The term is used to describe bread baked with sourdough, while the sourdough itself is referred to as a starter. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping qualities.

Evidence: 47 • authority: 92

A Review of Traditional, Time-Honoured Foods and Recipes: To Choose to Use or Not to Use.. Traditions in connection with foods do not just refer to the kinds of food consumed, but also to the place and society they originated from and the ways the items to be consumed were obtained and prepared. There is a tendency to believe that what people ate in former times was more natural, nutritionally superior and generally healthier than what we include in our diets nowadays. Although this is true for some foods, it is not correct for all foods and one needs to be critical and accept that even in the past some, dangerously unhealthy and nutritionally deficient food items and diets existed and that…

Evidence: 47 • authority: 92

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.. Background Fermentation is among the oldest and most versatile food processing techniques, enhancing not only shelf life but also nutritional and functional value. While Asian and Western fermented foods are extensively studied, traditional Eastern European fermentations-such as sauerkraut, kefir, bryndza, kvass, and sourdough-remain largely unexplored despite their enduring cultural and dietary importance. These foods combine spontaneous or mixed-culture fermentations, diverse substrates, and unique microbial consortia that may yield distinct bioactive profiles with potential health benefits.…

Evidence: 39 • authority: 88

Evidence: 39 • authority: 72

Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and a sweet and sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first written mention of kvass is found in Primary Chronicle, describing the celebration of Vladimir the Great's baptism in 988. Traditionally, kvass is made from a mash of rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a drink known in Bel…

Evidence: 39 • authority: 92

The emerging roles of non-Saccharomyces yeasts in fermented foods and human health.. Yeasts play a crucial role in the maturation of fermented foods, with Saccharomyces cerevisiae standing out as the most prominent among them. However, in recent years, there has been a growing interest in the roles and applications of non-Saccharomyces yeasts in fermented products. Their contribution to shape the characteristics of fermented foods like wine, beer, sourdough bread, cheese, and kombucha is undeniable, yet our understanding of the specific effects of each species remains incomplete in certain cases. In this mini-review, we collected and summarized studies that aimed to gain deeper understandin…