Journal
The Science
Everything you need to know about this topic — from the basics to the deep end.
3
articles
HealthThe Science
Is Sourdough Bread Bad for Your Heart? (UK Cardiologist View)
Is sourdough actually better for your heart? An honest look at what the science says about sourdough, blood sugar, and cardiovascular health — separating the marketing from the evidence.
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FeaturedFlour Types
Einkorn vs. Spelt vs. Rye: Which Flour for Sourdough?
Einkorn, spelt and rye explained — the three ancient grains UK bakers ask about most, what each one does to your sourdough, and how to bake with them without ruining the loaf.
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The Science
Why Temperature Matters More Than You Think
Why temperature is the single biggest variable in sourdough — how to measure it, how to adjust for it, and how a 4°C swing changes everything from bulk time to crumb structure.
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