Why our sourdough takes 36 hours
Long fermentation is not a marketing story. It changes the bread.
Aziza Kitchen · 30 July 2026
Commercial bread can be mixed, proved and baked in under three hours. Ours takes thirty-six. The difference is not romance, it is chemistry.
What long fermentation does
A slow, wild-yeast ferment breaks down some of the starches and gluten proteins before the loaf ever reaches the oven. That produces a more open crumb, a deeper flavour, and bread that many people with mild wheat sensitivity find noticeably easier to digest.
Lower glycaemic response
Fermentation also produces organic acids that slow gastric emptying. In practical terms, the same weight of bread hits your bloodstream more gently than a fast-proved white loaf.
No shortcuts
Our starter is fed daily. There are no commercial improvers, no added yeast, and no dough conditioners. Flour, water, salt, time.
