Tag: Slow fermentation

For centuries, Italian bakers have used time and simple, high-quality ingredients to craft bread, a process that can take up to 48 hours, a stark contrast to the rapid production of commercial loaves. This deliberate, slow fermentation process profoundly impacts the final product's nutritional profile, offering significant health advantages.

Despite containing wheat, many individuals with gluten sensitivity report experiencing fewer digestive issues when consuming baked goods in France. This phenomenon prompts the question: Is French gluten different from its North American counterpart, or are other factors at play? The answer lies in a combination of factors, from the wheat itself to the processing and baking methods.

Originating from the Campania region of Italy, the traditional panuozzo features a slow-fermented pizza dough base, a key factor distinguishing it from quick fast-food options. But is panuozzo bread healthy? The answer lies in how it's prepared and what fills its fragrant, pocket-like interior.

According to probiotic experts, milk kefir grains are incredibly active and can culture up to 4 cups of milk in just 24 hours. However, this rapid fermentation can lead to an overly sour flavor and undesirable separation. Fortunately, there are several simple yet effective methods you can use to slow kefir fermentation and produce a smoother, milder beverage.