From a health viewpoint, sourdough, in general, stands out when compared to any supermarket loaf. The acids that are naturally forming from the long fermentation process help to break down the gluten. This makes sourdough a lot more digestion-friendly, and a lot easier to be assimilated and tolerated by our bodies. It does taste a lot better too if you ask me and if you are a sourdough lover, you know what I mean, if you haven't had it yet…. oh my, wait no more and get that starter going immediately.