Sourdough bread is a fermented, whole-grain food that's been a staple for centuries. The lactic acid produced during fermentation makes its nutrients more bioavailable, and the slow rise breaks down phytates, allowing you to absorb its minerals. This traditional bread is a nutritional powerhouse, especially when made with ancient grains.
Did you know
The long fermentation breaks down gluten and phytic acid — easier to digest than commercial bread.