Sourdough provides a better digestion through fermentation, which destroys anti-nutrients and makes nutrients better accessible for your body. It’s stronger in taste thanks to wild yeast and lactic acid bacteria.

SD bread does not need further additives like raising agents or preservatives.

To get started take good flour and mix it in a (big) glass 1:1 with water. If left in room temperature feed it daily a bit of flour and water. In my experience you’ll get a bubbly dough within a week. It’s ready when the volume doubles it la size after feeding and left for (half) a day.

Now you’re set to bake the first sourdough bread.

Start easy and get a feeling for the consistency of dough throughout the baking process and have fun!