Unless you haven’t experimented much when it comes to eating bread (which is totally normal, especially if you’re gluten-free), chances are you’ve tried sourdough bread a time or two. Perhaps you came across it at your local bakery, or maybe you were offered it at a friend’s home get-together. Chances are you didn’t think much of it—but here’s why you might want to give more thought to this interesting bread.
If you ask certain people in the culinary community, they might actually tell you that sourdough bread, in many ways, is the closest thing you can get to bread as it was “originally” made. As such, it’s perceived to be more authentic and healthy than commercial types, and here’s why.
Most bread is made is with artificial yeast. The way that food companies can manufacture bread in such mass quantities is only with this kind of yeast—and that’s something that sourdough bread doesn’t need. In fact, the whole point of sourdough is that it uses “wild yeast”, or yeast that’s cultivated naturally with time. Many food enthusiasts believe it’s this wild yeast that makes it more natural and healthy than mass-produced bread, so keep that in mind next time you come across it!