Sourdough baking involves baking with natural wild yeast rather than commercial yeast. Sourdough bread is baked by fermentation of the dough using naturally occurring yeast and lactobacilli. The leaven comes from a sourdough starter which is a fermented mixture of flour and water. Sourdough bread is way more healthier than bread baked with commercial yeast. Its low phytate levels makes it easy to digest and does not spike the blood sugar like commercial yeast breads. Sourdough is believed to be the oldest form of grain fermentation. The fermentation of the flour makes it rich in prebiotics and probiotics. The wild yeast and lactobacilli neutralises the phytic acid in the grain, making it easier to digest and more gut-friendly. 

I endeavoured the sourdough baking journey for my daughter. She is gluten intolerant (not coeliac) because of which she is on a gluten-free diet. While sourdough bread is not gluten free, it makes the gluten easy to digest because of the fermentation process – making it suitable for her dietary needs. 

Baking sourdough bread takes a lot of practice, so be patient. I have learnt a lot during the whole process and after several months and attempts, I am able to consistently bake good loaves. I have also customised the conventional Indian recipes, like paratha to make the sourdough version of them. Join my baking journey as I create beautiful, healthy, nourishing bread.