In the world of fermentation, there’s always something new to discover; start down the path of being interested in microbes and that interest takes you on a journey. That journey spans history. After ...

Consumption of fermented foods jumped 149% in 2018, according to Forbes, demonstrating not just the staying power of this ancient form of food, but how globalization has introduced fermented foods to ...

To make bread, you need flour, water, salt and, usually, a rising agent, like yeast. To break bread, CNN has enlisted someone ...

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower ...

New insights reveal gluten's health potential, highlighting beneficial peptides and innovative methods to enhance wheat ...

Fermentation has become wildly popular in the last few years, but this natural chemical process has ancient roots. Stacker has compiled a timeline of fermentation around the world. Consumption of ...