The vagus nerve sends internal sensory information from the gut to the brain about the nutritional value of food. But, the molecular basis of the reward in the brain associated with what we eat has been incompletely understood.
Now, a new study published in Cell Metabolism by a team from the Monell Chemical Senses Center, unravels the internal neural wiring, revealing separate fat and sugar craving pathways, as well as a concerning result: Combining these pathways overly triggers our desire to eat more than usual.
https://www.sciencedirect.com/science/article/pii/S1550413123004667?via%3Dihub (open access)
I thought it was due to the extended wild fermentation process and additional lactic acid?
Yeah they’re wrong. Sourdough is fermented with a symbiotic (probs not literal symbiosis, biologists don’t kill me with Mr Killalot’s solution) culture of wild yeasts (some domesticated in starter for hundreds of years now so questionable name) and bacteria.
The yeast makes alcohol and the bacteria makes acids. Consequently the loaf is sour.
you could, and probably someone on this enormous earth does, add sugar and cook before it’s all used to make sweet and sourdough I guess.