Long before mass-produced meat substitutes landed in grocery store freezers, fermented soybeans known as tempeh provided a high-protein meat alternative. “Drizzling a bit onto salad or vegetables makes it easy for any person, from toddlers to grandparents, to get probiotics into their diet,” Trendler said. Trendler and Frost-McKee grew their passion into two businesses: Local Culture, which offers a variety of fermented vegetables, and Super Belly Ferments, for their line of salad dressings made from fermented ingredients. By supporting the production of neurotransmitters like serotonin, probiotics can lower anxiety and boost cognitive function. Just as importantly, fermented foods influence the gut-brain connection. Science backs up that connection: regular consumption of probiotic-rich food helps moderate blood sugar, boost liver function and lower cholesterol. The diverse array of nutrients from the probiotics and prebiotics-they play a vital role in resiliency for the gut-mind connection,” Trendler said. “Our veggie ferments ramped up nutrition for all three of us. Paul Trendler and Sarah Frost-McKee, of Bend, became enamored with fermented vegetables when their son was born. Additional flavors offered are Balsamic Beet, Caesar, Goddess and Ranch flavors. Super Belly Ferments’ Chive Lime Probiotic Dressing Marinade. Today, foodies appreciate the umami undertones of fermented foods, as well the impact of probiotics on digestive health, mental clarity and mood stability. Before refrigeration, fermentation was essential to extend foods’ shelf life. From sourdough and yogurt to kimchi and tempeh, fermented foods are found in cuisines around the globe. Whether in beverages or food, fermentation happens when good microbes (probiotics) metabolize carbohydrates to create enzyme and acids that transform the food’s flavors and nutritional profiles. “The starter brings that sour tang and breaks down some of the gluten, so the bread is more nutritious and easier to digest,” she explained.

This ancient method involves fermentation, when the microbes produce lactic acid that shifts the bread’s flavor and structure. The benefits of sourdough go beyond an airy loaf, according to Keatman. During rise time, the complex blend of yeast and good bacteria digest the flour, releasing bubbles of carbon dioxide. Starters require regular care and feeding at Sparrow Bakery, the bakers replenish the large bucket of sourdough starter with flour and water daily, after the doughs are mixed and set to rise. Sourdough starters, those gooey mixtures of microbes, water and flour, act as a natural leaveners. Fifteen years later, we’re using the same starter for our breads,” Keatman said. I used the grape skins’ natural yeast to start the culture. “An old concord grapevine was thriving outside our building. When Whitney Keatman launched Sparrow Bakery in 2006, she got creative with her sourdough starter.

Sparrow bakery bend