30/10/2026
💡 Did You Know? Slow Fermentation Can Make Bread Easier to Digest
Good bread takes time — and that extra time can make a difference.
During slow fermentation, yeast and naturally occurring bacteria have longer to work on the dough. As they ferment, they begin breaking down some of the complex carbohydrates and proteins in the flour, which may make the finished bread easier for some people to digest.
In long-fermented breads, particularly sourdough, fermentation can also help reduce certain FODMAPs and phytic acid, while developing more complex flavour and aroma.
The result? Bread with deeper flavour, better texture and, for some people, a gentler effect on digestion.
Of course, slow fermentation does not make wheat bread gluten-free, and individual tolerance can vary.
Sometimes, the best ingredient really is time. 🥖⏳
