The Science of Bread

The popular story blames gluten or glyphosate. The science points elsewhere: to the enzymes and fortification in commercial flour, and the quiet power of long fermentation. Here is what actually makes bread easier to digest.

Sourdough is not just bread — it is one of the most biologically sophisticated foods we make. Drawing on thirty years of research, here are some of the scientific facts behind why slow fermentation lowers blood sugar, why it unlocks the nutrients from the grain, and makes bread gentler on sensitive stomachs. Real bread, made the slow way, and delicious!