This is my first attempt at baking real sour dough. I've been investigating microbiome benefits, and apparently wheat is not digestible to humans unless it undergoes a fermentation process. This bread had undergone a 12 hour proofing period whereby the carbohydrates and gluten is broken down by the natural yeast that comes from fermenting a small amount of flour & water (the starter) for 5 days. Bread should only be flour, water and salt... Ie: no yeast, other than the naturally occurring kind. So satisfying to watch this living thing evolve over the last five days. #dishbyduy Eating unfermented wheat products is the number one reason there's a wheat intolerance epidemic.

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