🥖 Summary:
Los Angeles is experiencing a bread renaissance, with a growing number of bakers and bakeries embracing long-fermentation techniques to produce high-quality, flavorful loaves. These “slow dough” methods, often using sourdough starters and natural fermentation, are not only reviving artisanal traditions but also catering to modern demands for healthier, more digestible bread.
🔑 Key Points:
- Long fermentation allows natural enzymes and acids to develop, improving flavor and digestibility.
- Health-conscious consumers are turning to slow-fermented bread for its lower gluten content and probiotic benefits.
- Bakers across LA, including independent artisans and local bakery owners, are prioritizing time, technique, and local ingredients.
- The trend reflects a broader national and global movement toward slow food and sustainability.
- Popular bakeries like Clark Street Bread and Gjusta are featured as leaders of the movement.
