Sourdough is a living culture whose wild yeasts and lactic acid bacteria ferment the grain used in the dough. As a result of fermentation, our bodies are better able to absorb the nutrients from the grains in the bread. Sourdough helps create a pleasant texture, mouthfeel, and deeper flavor in bread. The benefits of this slow process are manifold compared to quick-process baking. The intention of sourdough baking is to make bread in the same way it was made thousands of years ago. Sourdough bread is bread that has been leavened using natural methods - without industrial yeast.