I have made a critical change to the ingredients list, that will be showing up soon on the finished packaging.
I have added “Time” to the head of the list of ingredients, and I have done this because REAL sourdough takes time to make right. From start to finish it takes me about 24 hours per batch of bread. Most of that is time to allow the natural yeasts to perform their magic on the gluten of the four. The yeast actually processes the gluten so that our digestive systems do not have to work so hard to perform that same job. This is why some people with gluten intolerance or celiac disease can eat real sourdough bread.
If you read the ingredients of other breads that claim to be sourdough, you will find “yeast” in the list. Usually this means that they are adding quick rising yeasts to shortcut the gluten processing process so that they can produce more bread in a shorter amount of time. This also shortchanges the expected benefits of sourdough. So, from my perspective these breads are only sourdough in name, not in substance.
A key ingredient to quality is Time. And a real sourdough is worth the wait.