ScienceSlow baking: Getting the best out of breadTo view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 videoScience10/12/2018October 12, 2018Many people can’t tolerate industrially baked bread. By giving the dough more time to rise, 'slow baking' may offer a solution. Researchers at the University of Hohenheim have been finding out slow-baked bread really is more easily digestible.https://p.dw.com/p/36SunAdvertisement