12 Intriguing Fermented Foods to Boost Your Gut (That Aren't Kimchi or Kefir)

9. Sourdough: The Ancient Bread Reborn

Sourdough bread has experienced a renaissance in recent years, with home bakers and professional chefs alike embracing its unique taste and texture. Unlike commercial bread, which relies on baker's yeast for leavening, sourdough is made using a naturally fermented starter of wild yeast and lactic acid bacteria. This slow fermentation process results in a bread that is not only flavorful and aromatic but also easier to digest, as the bacteria break down gluten and phytic acid. Sourdough's tangy taste and chewy crumb make it a favorite for sandwiches, toasts, and more. As people seek to return to traditional methods of food preparation, sourdough offers a satisfying and healthful alternative to mass-produced bread, highlighting the enduring appeal of fermentation in baking.