What is Sourdough?
Sourdough begins with a starter which is made of flour, water, and TIME. Together, they ferment forming a SCOBY or symbiotic culture of bacteria and yeast. Once your starter begins to release carbon dioxide, it will start to rise after feeding. It can be used as a natural leavening agent once this happens.
Sourdough is richer in nutrients. Due to the bacteria and yeast that is naturally occurring in sourdough starter, it is less likely to spike your blood sugar and may actually lower the glycemic impact of a meal it is consumed with. For us, the driving force was that it contains lower amounts of gluten making it easier to digest than bread made with traditional yeast.