1. What makes it special?
It undergoes a long fermentation process during which wild yeasts and lactic acid bacteria transform the dough and produce organic acids.
2. Taste and Texture
Chewy crust, soft core, and classic tang.
3. Functional Benefits
✓ Long fermentation
✓ Low phytates and antinutrients
✓ Organic acids
4. Main Components
• Lactic and acetic acids
• Fermentation products
5. How to Use
1–2 slices with a meal, fresh or toasted.
6. Fermentation Science
The activity of the microorganisms in the bread stops. It retains the benefits of postbiotics and fermentation products.