Sourdough is a traditional and artisanal bread-making method that relies on natural fermentation. The process involves a starter culture, often made from a mixture of flour and water, which captures wild yeast and lactic acid bacteria from the environment. This mixture ferments over several days, creating a sourdough starter with a unique flavor profile. When making sourdough bread, the starter is combined with more flour and water to create the dough. The extended fermentation period allows the natural enzymes to break down gluten and phytic acid, making the bread more digestible. Sourdough is known for its distinct tangy taste, chewy texture, and a crust that is often crisp and crackly. Many enthusiasts appreciate the complexity and depth of flavor that sourdough brings to bread