The gift of time makes all the difference. The time we give our yeast to consume our flour during fermentation creates beneficial bacteria, acetic acid and lactic acid which result in a bread the gut can more easily digest and from which nutrients can be better absorbed. Studies show that this microbial 'predigestion' consumes carbohydrates and sugars resulting in
bread with a lower glycemic index.
The time given to slow fermentation also develops flavor and retards bacterial growth lengthening
the shelf-life of our bread.