Bread has been a staple food for thousands of years, and in recent times sourdough bread has been making a comeback. It is regarded as natural, nutritious, and full of flavor. But what exactly happens during this complex fermentation process? And how do wheat fibers influence bread quality? These questions were at the heart of the doctoral research conducted by Víctor González Alonso, a researcher at the Vrije Universiteit Brussel (VUB). He studied the role of arabinoxylans, a specific group of dietary fibers in wheat, during sourdough fermentation.