While sourdough might seem like just another type of bread you can make or buy, it actually used to be one of the only options. Until the development of commercial yeasts in the 1800s, sourdough, made with naturally occurring yeasts and lactic acid bacteria, was the main type of leavened bread consumed worldwide. Sourdough undergoes natural fermentation rather than relying on additives found in baker's yeast. This means that, compared to other breads, it is easier to digest, has a less significant impact on blood sugar, and is potentially more nutritious. 1. It's Easier to Digest The fermentation process used...