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!

Leave a Comment

Join Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.