The origin of sourdough goes back to 1500 BC in Egypt. Commercial yeast was not yet available in the markets and hence fermenting the grain was the sole method of leavening the bread. Leavening refers to the rising of the bread and sourdough is a naturally leavened bread. It is prepared through a slow fermenting process, without using any commercial yeast. The recipe makes use of live fermented culture made from flour and water, which is called the “starter”. This acts as a natural leavening agent for the bread.

Since sourdough is prepared without any artificial flavors, additives, or leavening agents, it definitely scores brownie points from a health standpoint. The fermentation process breaks down the phytic (antinutrient) content, thus making it easier to digest and more nutritious. It develops a natural flavor due to the action of two gut-friendly bacteria- Lactobacillus and Acetobacillus.