Why long fermented bread is good for you, and why you should eat your crusts!

Why long fermented bread is good for you, and why you should eat your crusts!

Fermented Bread – A German study (2002, Hoffman et al) found that the baking process produces a potential cancer-preventing antioxidant in bread that is eight times more abundant in a dark crust than in the crumb.

Sourdough, with its long fermentation times, creates more of the sugars which turn the crust naturally darker, and coincidentally make the bread yummier, too!

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