29/07/2026
🧪 The Science Behind the Flavour 🧪 Our 10-year-old wild yeast starter works its magic during a slow fermentation of over 12 hours. Lactic acid bacteria and wild yeasts break down phytic acid, unlocking minerals for better absorption. They also partially degrade gluten proteins and reduce FODMAPs, making the bread easier to digest and gentler on the gut. After bulk fermentation, the loaf spends a minimum of 24 hours cold-retarding in the fridge. This slow chill develops deeper, more complex flavours and improves the crumb structure. Malted grains bring natural sweetness, active enzymes, and antioxidants for extra depth and nourishment. The result? A loaf that’s as good for you as it is unforgettable. Real sourdough. Real flavour. Real benefits.
