The acids produced during sourdough fermentation improve the bread’s flavor and make it easier to digest.

As lactic acid and acetic acid build up during fermentation, they not only give sourdough its signature tang but also help break down some of the hard-to-digest parts of the flour. This means sourdough bread often feels lighter on the stomach compared to regular bread. These acids also slow down starch digestion, which can help keep blood sugar levels more stable after eating. This makes sourdough a healthier choice for many people.