Benefits - Natural
Benefits:
- Natural Fermentation: The fermentation process helps break down gluten, making it easier to digest than standard breads.
- Rich in Probiotics: Although baking kills the bacteria, the fermentation process leaves behind beneficial lactic acid, which can be good for gut health.
- Lower Glycemic Index: Sourdough can have a lower glycemic index than other breads, leading to less of a spike in blood sugar levels.
- Nutrient-Rich: Fermentation increases the availability of certain nutrients such as B vitamins, making sourdough a nutritious choice.
- No Additives Required: The natural leavening process eliminates the need for commercial yeast and improving agents, offering a cleaner, more natural product.
