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La Mesa baker turns a family passion into a full-time business
La Mesa baker Megan Loney turned a sourdough hobby into Gemini Twins Bakery. Rising at 2 a.m. while raising four children, she’s building a thriving family business one loaf at a time.
Scientists make sourdough bread using yeast found in 5,000-year-old mummy
Team now plans to see if they can use yeast strains harvested from Ötzi the Iceman to brew beer too
'It was very very good': Ötzi the Iceman's body is covered in ancient yeast — and scientists just used it to make a sourdough
A new study cultivated four strains of cold-adapted yeasts that had colonized Ötzi's body shortly after his death 5,300 years ago in the Alps.
Chatagnier Market, Wild Rise scale up together
Chatagnier Community Market is already preparing to more than double its retail space less than three months after opening, while partnering with Wild Rise Sourdough Co. to add a commercial kitchen that could help other local food vendors bring their products to market. Lexus Chatagnier, one of the owners of Chatagnier Community Market, says the […]
Science news this week: Ötzi the Iceman used to make sourdough, Italian teenagers discover Roman villa under school, Google plans to release 64 million mosquitos, and RIP to NASA's Maven probe
June 6, 2026: Our weekly roundup of the latest science in the news, as well as a few fascinating articles to keep you entertained over the weekend
Scientists discover what really happens during sourdough fermentation
New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the sourdough’s acidic environment, break down key fibres called arabinoxylans. This process may influence the bread’s texture, digestibility, and flavor. Some microbes even create buttery or subtly sweet notes that give sourdough its distinctive taste.
Ernst Names Small Business of the Week, The Bread Board
Read the release on Sen. Ernst's website HERE. Throughout this Congress, Chair Ernst plans to recognize a small business in every one of Iowa’s 99 counties. RED OAK, Iowa – U.S. Senator Joni Ernst (R-Iowa), Chair of the Senate Small Business Committee, today announced her Small Business of the Week: The Bread Board of Marion County. Throughout the 119th Congress, Chair Ernst plans to recognize a small business in each of Iowa's 99 counties. “The Bread Board has risen to the occasion, growing from Heidi’s passion for baking into a thriving Pella bakery that brings people together,” said Chair Ernst. “From serving fresh sourdough and homemade meals to supporting local businesses, schools, and community events, Heidi and her team have proven they have the perfect recipe for success.” Heidi Rozenboom grew up baking fresh bread alongside her grandmother, always using the same bread board that would eventually inspire her business’ name. Years later, Heidi started selling fresh bread to local coffee shops and cafes. As demand grew, she opened her storefront in downtown Pella in 2021 and named her bakery the Bread Board. Today, the Bread Board serves fresh sourdough bread, pastries, homemade meals, and other baked goods. Stay tuned as Chair Ernst continues to recognize outstanding Iowa small businesses with her Small Business of the Week award. ###
80 Years of Excellence: 49ers Launch Reimagined Mobile App
Sourdough Sam AI guides fans through a redesigned app, offering personalized stats and stadium info. Celebrate 80 years with this groundbreaking digital experience.
Hugely popular KC-area doughnut business opens store. ‘Never get used to it’
Here’s when you can secure one of the famed sourdough doughnuts. Just expect to wait in quite the line.
Baton Rouge entrepreneur rebuilds life one loaf at a time
After surviving three heart attacks and open-heart surgery, Baton Rouge entrepreneur Matt Bolton traded the industrial construction business for a slower—but no less demanding—second act in artisan breadmaking, 225 writes. What began as a sourdough hobby in retirement has grown into BlueRabbit Bakehouse, a Jefferson Highway bakery drawing weekend lines for its small-batch loaves, spreads […]
Massive Study Links The Time You Eat Breakfast to How Long You'll Live
It's not just what you eat.
CSU researcher delivers talk on science of sourdough, research into starter bacteria
On Sept. 9, Charlene Van Buiten, director of the Food Structure and Function Lab and associate professor in the department of food science and human nutrition at Colorado State University, kicked off the 2026-27 Ram Talks series. The lecture focused on how wild bacteria affects the flavor profile and health benefits of sourdough. Allison Pine,...
Richmond Baker Combines Science and Passion in Cottage Bakery
Valeriya Romashchenko opened Cuprum Bakery in 2024, offering sourdough and other baked goods produced in her home kitchen in the Inner Richmond. The popularity of Romashchenko’s cottage bakery, lik…