Vitamin B

• Sourdough starter is used to leaven sourdough bread, and abounds with wild yeast and bacteria. Along with giving sourdough bread its distinct flavor and the ability to rise, these organisms provide B vitamins and biotin.
  
  

Yeast

• Sourdough bread undergoes a slow fermentation process using natural yeasts. These yeasts get a head start on digesting the bran found in whole grain flour, so the vitamins and minerals are more readily accessible to your body.
  
  

Amino Acids

• Over the course of the long fermentation process, proteins in the flour break down into amino acids, which makes the work of digesting the bread much easier on your digestive system.
  
  

Lactic and Acetic Acid

• The bacteria found in sourdough starter produces lactic acid and acetic acid during fermentation. Lactic acid works as a digestive aid, and acetic acid is a natural preservative.
  
  

Fiber

• Many sourdough breads are made with whole grains containing soluble and insoluble fibers. The American Heart Association recommends a diet high in both types of fiber to help lower blood cholesterol.