Sourdough bread is a type of bread made by fermenting dough with a natural starter (water and flour) instead of relying solely on commercial yeast. The starter contains wild yeast and beneficial bacteria that work together to make the dough rise and develop its characteristic flavor.
The fermentation process can make certain minerals (such as iron, zinc, and magnesium) more available for absorption.
Some people find sourdough easier to digest than conventional bread, although individual experiences vary.
