It’s more labor-intensive to make sourdough bread. There’s a longer rise time, and that increases the lactic acid and creates an ideal pH for the enzyme phytase. This enzyme breaks down phytates—which bind to minerals, like iron, zinc, and manganese, slowing their absorption) more effectively than other breads. Also, the long fermentation process allows the bacteria to break down the carbs and gluten in the bread, making it easier for you to digest and releasing the nutrients so they’re easier to absorb, according to the Mayo Clinic. We like Organic Bread of Heaven Rustic Sourdough Bread.
Macros per serving (1 slice): 140 calories, 26g carbs, 1g sugar, 5g proteinBack to top