Why Artisan Bread Tastes Better

Longer fermentation is the process that differentiates artisanal bread from industrialized bread. While the former takes its time to mature, the latter depends on quick rising agents to get the job done. It is because of the longer maturation period that sourdough bread gets its unique taste and ease of digestion.

Through fermentation, bacteria and yeast convert starches and gluten in the dough to simple sugars. Not only does this improve the taste of the bread, but it also improves digestion of the bread.

Nutritionally speaking, it enhances the availability of minerals and decreases anti-nutrients, which makes this type of bread more beneficial for one’s health. That’s why people who struggle with eating regular bread usually find it much easier to digest sourdough.

In conclusion, it should be stated that it is more than a method; it is an art.