What is it? And why should I eat it?

Sourdough is a naturally leavened bread that utilizes fermentation to achieve volume and it's tangy taste. 

1. Good things take time. Sourdough made with a starter vs instant yeast, takes much more time. The fermentation time takes roughly 24 hours+.
   
   
2. Much more nutritious that storebought bread. Because the long fermentation process break's down the dough's starch and sugar, you are left with a bread that:
1. contains fewer carbohydrates and fats
2. is more nutrient dense
3. is less likely to cause blood sugar spikes (lower GI)
   
   
3. Coveted taste and chew. So the starter is comprised of yeast and bacteria. Yes, it may not sound appleaing but it is magical! The yeast produces carbon dioxide gas, which gives the dough it's rise, while the bacteria produces lactic acid, which is what gives sourdough its sour flavour.