About Sourdough

“Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker’s yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli.”
-“Sourdough” at wikipedia.com

“The origins of bread-making are so ancient that everything said about them must be pure speculation. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent several thousand years earlier … Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker’s yeast as a leavening agent dates back less than 150 years.”
Michael Gaenzle, Encyclopedia of Food Microbiology

Several studies have suggested that Sourdough leavened breads are better for people with impaired glucose tolerance (pre-diabetics), though other studies suggest that many results are case by case.  Additionally, sourdough leavened breads contain fewer FODMAPs (short chain carbohydrates that are processed poorly by the small intestine), components of food that are currently being associated with gastrointestinal distress.  It may not be the gluten…