Sourdough bread is a naturally levened bread produced though a slow fermentation process using wild yeast and lactic acid bacteria, rather than commercial baker’s yeast. This method results in a tangy flavor, a chewy texture, and a distinctively crisp crust.

• Method: Instead of commercial yeast, a “starter”—a living, fermented mixture of flour and water—is used to make the dough rise.
• Flavor/Texture: The lactic acid produced during fermentation gives it a signature tangy taste, airy crumb and chewy crust.
• Healthier Digestion: The long fermentation process breaks down gluten and phytic acid, making it easier to digest and allowing for better nutrient absorption compared to conventional bread.
• Blood Sugar Control: Sourdough has a lower glycemic index than white or whole wheat bread, meaning it causes a slower, steadier rise in blood sugar.
• No Preservatives: Authentic sourdough requires only three ingredients: flour, water, and salt.