Research Complete: Kaslo Sourdough’s Unique Bacterial Culture

In October 2019 Kaslo Sourdough initiated a new research project with Dr. Michael Gänzle, an expert in sourdough fermentation research at the University of Alberta, where he is Canada Research Chair in the Agriculture, Food and Nutritional Science Department. Dr. Gänzle is one of the leading exper . . . Click to read more!

Kaslo Sourdough is Joyous Health Approved!

Kaslo Sourdough is excited to have our fermented pastas Joyous Health Approved! What does this mean? Joy McCarthy, Certified Holistic N . . . Click to read more!