Talk:Sourdough

message: The image linked in the Starter section, namely https://en.wikipedia.org/wiki/File:Sourdough-process.svg is unclear to me.
The Flour 8u/3 and Water 4u/3 on Day 1 is confusing. What is the /3 here? Since 8u and 4u is a ratio, dividing both sides by 3 does not make sense. But then again, that's why it's unclear to me.  — Preceding unsigned comment added by Snakiej (talk • contribs) 21:42, 8 October 2023 (UTC)
thread_title:  Image ratio unclear 

message: I know it might just add to the frequency of vandalism by errant users if a health section were added to this page but I just thought I'd make that suggestion. Very few studies exist on sourdough and of course sourdough remains outside of the mainstream so more studies are not likely to arise soon, however I have run into a few articles which cite studies that show sourdough to be better for people with gluten sensitivity and some even claim that Celiacs can consume sourdough (not recommended because of the danger). Also, diabetics have been studied and found that sourdough (even white sourdough) has less of a negative impact on diabetic blood sugar levels than both white and whole grain bread made with bakers yeast. seaniz (talk) 11:12, 16 November 2016 (UTC)
replies: text:  You're surely right to be cautious, both for the reasons you mention and for the constraint that medical claims should comply with WP:MEDRS. I think we can add a brief mention of potential benefits, but anything actually medical requires double-blind controlled trial sourcing. Chiswick Chap (talk) 11:27, 16 November 2016 (UTC)
thread_title:  Health Section 

message: History of sourdough bread
Traditional processing and modern approach
Importance of fermentation
List of ingredients and role of each
Chemistry responsible for fermentation and bread making
Types of sourdough
Health benefits  — Preceding unsigned comment added by Manasi11 (talk • contribs) 14:19, 8 October 2017 (UTC)
thread_title:  Future possible additions to the article 

message: The first 75% of the health section just talks about gluten sensitivity. What that has to do with sourdough bread is not explained.  I don't know the answer so I can't fix this. Noformation Talk 21:07, 6 November 2018 (UTC)
replies: text: Indeed we can't figure out from the text the connection to gluten: does sourdough bread have more gluten, or is it less harmful to those with such a sensitivity. Limit-theorem (talk) 10:15, 11 November 2018 (UTC)
replies: text: I removed the soapbox excessive discussion of coeliac disease (WP:SOAP), and focused the content more toward the use of sourdough fermentation and lactic acid bacteria as quality factors for bread-making, especially for gluten-free bread. --Zefr (talk) 16:42, 11 November 2018 (UTC)
thread_title:  The health section does not explain the context of sourdough 

message: An editor has identified a potential problem with the redirect :Seor and has thus listed it for discussion. This discussion will occur at Wikipedia:Redirects for discussion/Log/2022 April 19#Seor until a consensus is reached, and readers of this page are welcome to contribute to the discussion.  signed, Rosguill talk 15:21, 19 April 2022 (UTC)
thread_title:  "Seor" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]] 

message: Question, is this the same as Rustic bread?
If yes, should a redirection be added?
Thank you. Zo'Ihana (talk) 08:56, 24 March 2024 (UTC)
thread_title:  Redirections 

message: — Assignment last updated by Jason.DeLaCruz1313 (talk) 00:30, 10 May 2024 (UTC)
thread_title: Wiki Education assignment: The Microbiology of College Life