{"id":14629,"date":"2012-11-27T13:12:22","date_gmt":"2012-11-27T13:12:22","guid":{"rendered":"http:\/\/www.jomec.co.uk\/altcardiff\/?p=14629"},"modified":"2012-11-27T13:12:22","modified_gmt":"2012-11-27T13:12:22","slug":"a-bridgend-bread-thats-better-for-you","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2012\/11\/27\/a-bridgend-bread-thats-better-for-you\/","title":{"rendered":"A Bridgend bread that\u2019s better for you"},"content":{"rendered":"<div id=\"attachment_14816\" class=\"wp-caption alignnone\" style=\"width: 480px\"><a href=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/11\/food_9_bread_big_ep.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-14816\" title=\"food_9_bread_big_ep\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/11\/food_9_bread_big_ep.jpg\" alt=\"\" width=\"480\" height=\"220\" srcset=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/11\/food_9_bread_big_ep.jpg 480w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/11\/food_9_bread_big_ep-300x138.jpg 300w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><noscript><img decoding=\"async\" class=\"size-full wp-image-14816\" title=\"food_9_bread_big_ep\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/11\/food_9_bread_big_ep.jpg\" alt=\"\" width=\"480\" height=\"220\" srcset=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/11\/food_9_bread_big_ep.jpg 480w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2012\/11\/food_9_bread_big_ep-300x138.jpg 300w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/noscript><\/a><p class=\"wp-caption-text\">Mike and Natalie at the Tortoise Bakery. Photo courtesy of Tortoise Bakery<\/p><\/div>\n<p>Slow fermented bread isn\u2019t a secret, according to Tortoise Bakery founder Mike Sweetman, but it will take a lot of patience to get the exceptional bread promised by the recipe.<\/p>\n<p>Mike discovered his passion for baking as a teenager, while working in his father\u2019s bakery, but it wasn\u2019t until years later that his interest in slow fermented bread took off.<\/p>\n<p>Tortoise Bakery\u2019s bread has less yeast than normal bread and is fermented for longer, giving it an improved flavour and also making it more digestible.<\/p>\n<p>\u201cWe are the only organic accredited bakery in South Wales,\u201d says Mike, \u201cbut our method is the key to making our bread unique.\u201d<\/p>\n<p>Next, Mike hopes to produce a bread fermented for 108 hours, he says he\u2019s \u201calmost cracked it.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slow fermented bread isn\u2019t a secret, according to Tortoise Bakery founder Mike Sweetman, but it will take a lot of patience to get the exceptional bread promised by the recipe. Mike discovered his passion for baking as a teenager, while working in his father\u2019s bakery, but it wasn\u2019t until years later that his interest in slow fermented bread took off. Tortoise Bakery\u2019s bread has less yeast than normal bread and is fermented for longer, giving it an improved flavour and [&hellip;]<\/p>\n","protected":false},"author":252,"featured_media":14817,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21],"tags":[2046,2582,22,2583,2584,2585],"coauthors":[],"class_list":["post-14629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-bread","tag-bridgend","tag-food-2","tag-health-food","tag-slow-fermented-bread","tag-tortoise-bakery"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A Bridgend bread that\u2019s better for you - alt.cardiff<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2012\/11\/27\/a-bridgend-bread-thats-better-for-you\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Bridgend bread that\u2019s better for you - alt.cardiff\" \/>\n<meta property=\"og:description\" content=\"Slow fermented bread isn\u2019t a secret, according to Tortoise Bakery founder Mike Sweetman, but it will take a lot of patience to get the exceptional bread promised by the recipe. 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