Slow Bread
 |
| Type | Bread |
|---|
Slow bread is made using very little yeast. An extended amount of time is required to ferment the dough before baking. A benefit of this recipe is that the starch in the flour absorbs the water much more effectively. During the period of rest, the yeast multiplies and develops by-products like alcohol and acetic and lactic acids.[citation needed]
The structure of the crumb is also much more open.[citation needed]
Because the starch and gluten in the dough is "opened up" during the production process, the bread is easier to digest compared to bread made using the newest technology.[citation needed]
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |