Did you know that sourdough bread was a main source of protein for our ancestors. Sourdough is made without the use of commercial yeast, instead a starter is used to leaven the dough.

The starter is created by capturing wild yeasts from the air, to make sourdough bread you mix the flour with the stater plus salt and sugar, then you have to wait for the natural fermentation of the dough to happen, it usually takes a long time, varying according to the ambient conditions from 8 hours to several days.

_ The gluten will be broken down during the fermentation process creating a bread that is easier to digest.

_ The phytic acid present in the flour will also be broken down during fermentation meaning that it will offset the negative effects that phytic acid has on our body ( chelating of precious minerals like zinc, calcium, magnesium and iron)

- The Sourdough bread provides the body with vitamins B1 to B6 as well as B12.

_ Sourdough provides the body with beneficial wild yeast, mainly when it is used in the making of pancakes or waffles since the cooking process does not involve high temperature or a long time.