It's easier to digest. On their own, grains can be very difficult to digest. However, the lengthy fermentation process of sourdough helps break down the gluten protein, making it easier to digest. We even have a few customers that would otherwise follow a gluten-free diet, but can tolerate the gluten in sourdough due to it being naturally processed before it is eaten. It's more nutritious. Similar to yogurt and kombucha, because sourdough is fermented, it fosters the good bacteria in the bread and in your body when you eat it. It naturally lowers the phytate levels which allows your body to easily absorb the nutrients it contains. Compared to other types of bread, it won’t cause your blood sugar to rise so drastically due to its lower glycemic index. It keeps you full for longer. The longer the fermentation process, the greater the proportion of soluble fiber in the bread. The fiber in combination with the high amount of resistant starch helps keep you going and feeling fuller for longer. It has a longer shelf life. Our sourdough loaf lasts much longer than other naturally baked breads! It contains naturally occurring acetic acid, which slows down mold growth. Our sourdough usually lasts two to three weeks sealed on the counter and is also good after being frozen for up to three months.  It tastes good! In addition to sourdough being a healthier alternative to regular bread, it tastes great too! The strength of the fermented flavor will vary depending on where you get your sourdough; ours is distinct, but not overpowering.