Why You Should Use Sourdough (Reason 6 of 9)

Number six... reasons to use sourdough in your kitchen... sourdough is just hands down, more nutritious!

Using sourdough reduces or eliminates anti-nutrients in food. Anti-nutrients are food components that work against nutrition. You might've heard of them as phytic acid, enzyme inhibitors, lectins, et cetera. These are in grains, among other foods, and they lead to digestive troubles, digestive irritation, inflammation, and mineral deficiencies. 😥 So it's a very good thing to reduce or eliminate them during the sourdough process! 🙌

Do keep in mind that only TRUE sourdough recipes, like the ones on our website, our books, and our courses, accomplish this. And that's for two reasons...

First, because ALL the flour in a recipe gets "worked on" by the sourdough starter. There's no extra flour added later that doesn't get "worked on". And second, because our recipes allow for a long enough souring time for the sourdough starter to work its magic. But it's not really magic. It's God's design.

I've got more reasons headed your way, so be sure to subscribe and follow!

And if you'd like instructions for how to make your own sourdough starter... you can get it going in five minutes... just click this link and I'll send you a free download: https://traditionalcookingschool.com/f6jc