Fact 2: Bread was never meant to be made in 2 hours. ⏱️
Commercial loaves use fast yeast and additives that trap phytic acid. Slow 24-hour wild fermentation breaks down starches for effortless digestion. Do you feel a difference with real sourdough?
Commercial loaves use fast yeast and additives that trap phytic acid. Slow 24-hour wild fermentation breaks down starches for effortless digestion. Do you feel a difference with real sourdough?