3 Reasons to Eat Bread Made with a Sourdough Starter aka mother, leaven, or wild yeast:
 
​Just because it’s gluten free does not mean it cannot have an incredible amount of nutrition and flavor! Gluten free sourdough is made possible by this starter that activates the flour and other ingredients in the recipe and makes the bread rise.
Starter amplifies nutrition and flavor profile immensely. It is made up of dozens of types of bacteria, primarily lactobacillus. This particular bacteria lines our digestive tracts, so when you eat sourdough bread you are making your stomach and digestion work in the most natural way.
Starter converts the phytic acid naturally occurring in the grain to lactic acid with the help of fermentation, thereby making the bread healthier and vitamins, minerals, fiber, and protein more bioavailable to our systems.