Kaslo Sourdough Research Project Results Are In: Influence of Sourdough Fermentation on the Gut Microbiome – Part 2
In August of 2017, we announced a research project we were embarking on with the University of Calgary’s Dr. Jane Shearer, called “Exploiting the Health Benefits of a Novel Sourdough Fermented Pasta.” While the project took a bit longer than anticipated, we finally have exciting results to sha . . . Click to read more!