Sourdough bread is different from your average loaf…
The natural process which makes them rise without yeast enhances their flavour, increases their nutrients and makes them more digestible.
In fact trials were suggesting that those with a wheat or gluten intolerance may be able to eat sourdough without any side effects. But analysis suggests the gluten level is still too high to be safe for coeliacs.
The taste and texture is less bland, more wheaty and chewy. Some say it has a creamy mouth-feel and the crust is always excellent.
As for nutrition, the natural fermenting process means that sourdough bread actually becomes more nutritious than the grain from which it is made. Protein in increased, as is vitamin B12 and iron.
So step up Tortoise Bakery which will deliver sourdough bread nationally via GoodnessDirect.
I’ve just tried their Pumpkin & Sunflower Seed loaf and, believe me, it’s marvellous.
But there are many more styles of sourdough from Tortoise Bakery, all of them are organic and vegan and made with a commitment to a very ancient art of of bread baking.