Hi there! I am new to baking and am loving your page but I have a question. If I bake a "normal" bread (ie: not sourdough!) using dried yeast, if I ferment in the fridge overnight or for a long period, does it confer any of the added health benefits similar to sourdough? Ie: lower GI, more filling, more bioavailable nutrients etc? Or is there no point other than added flavour and I may as well bake as soon as its risen enough? Thank you!

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