A stage in bread making when flour and water is mixed and left to rest, prior to making a dough. During this phase, enzymes in the flour begin to break down starch and proteins to form simple sugars and gluten, resulting in a dough that is easier to work with and a loaf with a better crumb and rise.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.