Is sourdough better for me?

Sourdough is more easily digestible than standard loaves – and more nutritious, too. Lactic acids in the ‘starter’ (the wild yeast that causes sourdough to rise) help neutralise the phytates in the flour, making it easier for the body to absorb all the naturally-occurring vitamins and minerals. But not only that. These acids also make the gluten in the flour more digestible (and less likely to cause intolerance), lower the bread’s GI, and slow down the rate at which glucose is released into the bloodstream, so it doesn’t cause unwelcome insulin spikes.