Why Sourdough?

Sourdough bread offers several health benefits compared to conventional bread. The fermentation process using wild yeast and bacteria gives sourdough a lower pH, making it more digestible and kinder to the gut. This long fermentation also partially breaks down complex carbohydrates and proteins, reducing levels of FODMAPs that can cause digestive issues for some people. Sourdough bread may be easier on blood sugar levels due to its lower glycemic index. The lactic acid bacteria in sourdough increases the bioavailability of nutrients like folate, potassium and magnesium by reducing phytic acid levels. Additionally, sourdough acts as a probiotic, feeding beneficial gut bacteria and supporting digestive health. While not gluten-free, the fermentation process breaks down some gluten, potentially making sourdough easier to tolerate for those with mild gluten sensitivities.