Sour Dough

Sourdough is a naturally leavened bread made from a living culture of wild yeast and lactic acid bacteria. These microbes work together to produce carbon dioxide for rise and organic acids that create its signature tangy flavor. During fermentation, enzymes begin breaking down gluten and starches, which can make the bread easier to digest for some people. The process also reduces compounds like phytic acid, helping improve mineral absorption. Because fermentation changes how the dough behaves, sourdough has a unique texture, flavor, and slower impact on blood sugar compared to typical bread.