The yeast you buy at the store is very convenient and easy to bake with, but because it emits a large amount of gas it makes the grain much less healthy. In sourdough, there are two types of organisms - natural yeast and good bacteria. Together they make the bread healthier, easier to digest and more resistant to mold. The acids in the dough make the vitamins and minerals in the flour more available to the body. In addition, the acids slow the rate at which glucose is released into the bloodstream, making sure there are no jumps in insulin levels in the body.
Alert: This is a slow cook that takes about 6 days to fully prepare.
When preparing a loaf of bread, it can be seen as a sort of yeast and bacterial colony. The sour taste of sourdough bread comes from acids created by the colony. When the taste becomes very strong, it does not mean that they are working energetically, but rather that they are in retreat, and that the colony has eaten all its food and is collapsing.
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