The science and the practical side of sourdough, fermentation and gut health (Mauritius).
10 Jul 2026
Why flour quality decides your sourdough, what organic stoneground flour changes, and how to bake spelt and einkorn in the Mauritian climate.
5 Jul 2026
Practical ways to reduce discard, feed less often, and keep your starter healthy, even if you bake only once a week.
15 Jun 2026
Your first sourdough loaf does not need special equipment or perfect technique. This walkthrough covers the whole process, from active starter to cooled loaf, with tropical timing in mind.
14 Jun 2026
Bread is a daily habit, which makes it one of the highest impact foods you can upgrade. Here is a practical, unpreachy plan for moving from sliced white to real bread.
13 Jun 2026
Sourdough is often described as easier on people who struggle with bread. Here is an honest look at what fermentation does to gluten, and who should still avoid it.
12 Jun 2026
Your gut microbiome thrives on variety and fibre, and fermented foods are one of the most practical ways to support it. Here is what the sourdough loaf contributes.
11 Jun 2026
Heat and humidity make starters ferment fast, sometimes too fast. Here is how to build and manage a healthy sourdough starter in a tropical climate like Mauritius.
10 Jun 2026
Sourdough is not just bread with a tangy taste. Long fermentation with wild yeast and bacteria changes the dough itself, and that changes what ends up in your body.
