Why do we choose to bake without additives in Florida, even though U.S. regulations allow them? Because bread is not just about ingredients — it’s about process. By relying on long fermentation instead of emulsifiers, preservatives, or dough conditioners, we prioritize digestibility, simplicity, and technical mastery. Our approach is not alarmist; it’s deliberate. When time and biological fermentation can achieve structure, flavor, and stability, we choose process over technological assistance.

Why Bread Is Not the Enemy of Health (When It’s Properly Made) Essential Definition Bread is not inherently unhealthy. The

Active rye sourdough in a glass jar for homemade bread. Pre-Fermentation Methods in Baking: A Comprehensive Guide Introduction

Introduction Bread, a staple food consumed daily by millions, plays a crucial role in our diet. However, the salt content