Real sourdough bread is a traditional food, and has been around for almost as long as the human race. There is not one, but many naturally occurring friendly organisms involved in creating sourdough. The slow fermentation involved in sourdough production provides many of the same health benefits as probiotics and other fermented foods.
Each natural environment will have its own different range, and thus each sourdough mother culture will be different. The way in which the best flours are added and the hand moulding and multiple resting and proving processes all contribute to the unique qualities of our breads.
During this process, the starches are ‘pre-digested’ which not only breaks down the phytates (which bind minerals to wholegrains) allowing for better digestion, but also the body is able to assimilate them more slowly – leading to a stabilising effect on blood sugar levels
…and this is why most experts agree that a true sourdough is both easier to digest and provides better