As well as that fabulous flavour, there are some nutritional advantages to bread that is made with a natural leaven instead of commercial yeast:
- Lactic acid and acetic acid bacteria are present in abundance in your sourdough starter, and in the bread dough as it ferments. These bacteria kill off phytates in the flour, enabling micro-nutrients to become more bioavailable (our bodies can actually absorb and use them, instead of them simply passing through).
- These bacteria also neutralise the wheat gliadin that is harmful to people with gluten intolerance meaning that lots of people who can’t tolerate bread made with commercial yeast find that they can eat sourdough with no adverse effects. Even some people with coeliac disease can tolerate sourdough bread in their diet. Having said that, please note that this is only anecdotal and it doesn’t suit everyone!