Sourdough gets its character from natural fermentation. Rather than relying on commercial yeast alone, a sourdough starter works slowly over time, developing the bread's signature flavor, texture and aroma.
The fermentation process helps break down phytic acid and other compounds in flour, which makes certain nutrients easier for the body to absorb. Sourdough also has a lower glycemic response than conventional breads with commercial yeast.
Sourdough is made with a handful of simple ingredients- flour, salt, water, and a living, cultured starter.
The result is flavorful, hearty bread without a list of additives.