When choosing between sourdough and commercial yeast, the difference goes beyond just taste—it impacts health, digestion, and nutrition. While commercial yeast offers quick, predictable results, sourdough’s slow fermentation process enhances flavor, makes digestion easier, and provides gut-friendly probiotics. Studies show that sourdough bread has a lower glycemic index, helping to prevent blood sugar spikes, while also improving nutrient absorption.

At MkDOUGH, we believe in the power of sourdough to create organic, healthy alternatives to traditional baked goods. Read on to discover why sourdough might be the better choice for your lifestyle! 🚀🍞

The latest research reveals a powerful connection between gut health and brain function, with the gut microbiome influencing cognitive performance and emotional well-being via the vagus nerve. This breakthrough has major implications for the food industry, particularly in the development of gut-friendly products that support both physical and mental health. At MkDOUGH, we’re passionate about integrating science-backed nutrition into delicious, functional foods that nourish the body and mind. Stay ahead of the trend and explore how gut-friendly ingredients can shape the future of wellness-focused dining.