Embrace the
2-day wait
Bread that is made over a slower period is healthier, tastier and uses less ingredients. When it comes to food simpler is safer, if you can read and understand the ingredients list at the back of a food item then its going to be closer to its more natural form, which will be better for you, easier to digest and with less additives and preservatives as those found in commercial bread, which can cause all sorts of long term problems to your health.
Slower = tastier, healthier
The sourdough process is slow and takes technique, the longer the process the better tasting the bread and the more diverse the healthy microbes in the dough. This tiny biodiversity or microbiome help to process the starch in flour and break it down to a healthier more easily digested bread for your gut.
The longer the dough is fermented the better the product, because it will have a lower gluten load and a lower GI, due to the microbes processing starch and forming acid, and CO2 which is important for the rising of the bread.
2-day booking period
There is a 2 day booking period as the all doughs are made the day before baking and cold fermented overnight.