Bread, made primarily from wheat, has been a staple food for thousands of years and remains a major source of nutrition worldwide. Its origins date back over 30,000 years, with evidence of early breadmaking before agriculture. Across cultures, bread varies in ingredients, preparation, and fermentation methods, with sourdough valued for its flavor. Affordable and nutritious, bread continues to play a vital role in global diets and food security.

Probiotics are living microorganisms that provide health benefits when consumed in adequate amounts. Found naturally in the gastrointestinal tract, they contribute to anti-inflammatory, anti-cancer, and immune-boosting functions. Their use dates back centuries through fermented foods, while modern research and global demand for probiotic products have grown significantly in recent decades.