There’s something different about freshly baked bread. It’s not just the smell—though that alone is enough to pull you into a bakery. It’s the texture, the flavor, and the way it feels like real food. Unlike mass-produced bread, artisan bread is made slowly. The dough is given time to rest, ferment, and develop natural flavor. This process doesn’t just improve taste—it also makes the bread easier to digest. Sourdough, for example, contains natural fermentation that can suppor

After taking just a quick glance at sourdough’s nutrition facts panel, it’s hard to deny its healthy nutrients.

Sourdough September

Article by Gauhar Bano Qureshi Written for The Real Bread Campaign UK Https://www.sustainweb.org/realbread/ourwork/ Pakistan, a wheat...