Starters are n’t just formaking bread . The mixture , which consists of ferment flour and weewee , might also be beneficial for research . According toJSTOR Daily , scientists are studying the kitchen staple in the name of bowel health .
For their research , a team of solid food scientists based in Europe are crowdsourcing sourdough newcomer from home bakers across the continent . Their study is part of theHealthFermproject , which aim to better sympathize how fermented foods can amend human gut health . Their ultimate goal is to create healthy , vegan foods with microbe from the live cultures . And because they ask fewer resources to make than animal products , plant - based , sour foods could also be serious for the planet .
As of April 4 , 2025 , the scientist have collected over 800 sample . And the citizen scientists / bakers are apportion more than raw cloth . They ’ve also provided information about their concoction ’ acidity along with feeding and maintenance details , from flour type to entrepot temperature . Their generosity is even more telling view how much work goes intogrowing a starter . The fixings is not useable at your distinctive grocery store , and menage bakers usually have to trade in starters among themselves or tame their own from scratch . As chef Carrie Smith of the Institute of Culinary EducationtoldMental Floss in March , a mature starter can take week or month to fully develop .
harmonise toFood & Wine , inquiry indicate that fermented foods can have a positive impingement on health . in the beginning this class , a study in theJournal of Food Sciencesuggested that compounds in some fermented foods may improve sleep quality . According to the HealthFermwebsite , most research about the health benefits of fermented foods focuses on yogurt and other dairy products . Therefore , more enquiry on plant - based sour items is still need .
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