Bread fermentation is a process where yeast, or in the case of sourdough, wild yeasts and bacteria, convert sugars in flour into carbon dioxide and ethanol, causing the dough to rise and develop flavor.

Longer times of fermentation distinguish our breads.
Longer fermentation times can lead to better flavor and texture in bread, as the yeast has more time to break down complex molecules in the flour, creating smaller, more flavorful molecule