New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the sourdough’s acidic environment, break down key fibres called arabinoxylans. This process may influ ence the bread’s texture, digestibility, and flavor. Some microbes even create buttery or subtly sweet notes that give sourdough its distinctive taste. ...read more read less