Tag: Lievito madre

According to research published in the journal 'Applied and Environmental Microbiology', sourdough fermentation increases the antioxidant peptides in bread. This process is central to the health potential of all naturally fermented bread, including Italian sourdough bread, which uses a unique starter known as Lievito Madre.

Italian bread boasts a rich history, with ancient roots in natural fermentation dating back to Roman times. So, **Do they eat sourdough in Italy**? Absolutely, but it's not always labeled as such, and its form varies greatly by region.