A sourdough culture is a collection of natural yeasts cultivated from the air through an extraction process of mixing water and flour together and repeating the process twice daily. In a few weeks' time, the microbes begin to feed on the proteins/sugars in the flour mixture and create a natural rise through their digestion of these proteins. this process enables a high percentage of gluten to be consumed by the microbes leaving us with more digestible bread. Because of this many people with gluten intolerance are able to enjoy our bread and other long-fermented products. This method of making bread has been used for nearly 4,000 years and introduces good bacteria into our digestive system; which plays a huge role in our immunity, mental and physical health. For the majority of our history, all bread was sourdough.
- Torrey