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Welcome to Le Sourdough Haven Micro-Bakery in Concord, NC !
“The sourdough fermentation process also modifies carbohydrates’ molecular structure where starch availability is reduced under baking heat, thus allowing breakdown of sucrose to form exopolysaccharides which contributes to the rise in dietary fiber content”
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306212/
