This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources:  "Slow Bread" –  news · newspapers · books · scholar · JSTOR (January 2017)

Slow bread is made using very little yeast. An extended amount of time is required to ferment the dough before baking. A benefit of this recipe is that the starch in the flour absorbs the water much more effectively. During the period of rest, the yeast multiplies and develops by-products like alcohol and acetic and lactic acids.^{[ citation needed] [1]}

The structure of the crumb is also much more open.^{[ citation needed]}

Because the starch and gluten in the dough is "opened up" during the production process, the bread is easier to digest compared to bread made using the newest technology.^{[ citation needed]}

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