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Why Sourdough?
Sourdough is often easier to digest for people with gluten tolerance issues due to its unique fermentation process. During the slow fermentation, the natural yeasts and bacteria in sourdough break down much of the gluten and starches in the flour. This process not only reduces the gluten content but also creates a bread that is richer in lactic acid bacteria, which can aid in digestion. Additionally, sourdough’s long fermentation enhances the availability of nutrients and lowers the glycemic index compared to regular bread. As a result, many people who struggle with digesting conventional bread find that sourdough is a more comfortable and nutritious alternative, and we hope you do too.
