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You can ferment a saudo in a very short space of time. You can make them in six or eight hours, or you can leave them longer. Because of this chain reaction, we tend to think of the longer you ferment it, the more broken down it becomes. So if you have digestive issues, then fermenting it overnight would generally break the flour down more. It is using that lithe bacteria that transforms the dough. And how long? How long does this process take your describe this long, slow fermentation with like, wild yeast?"
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