Sourdough Bread Low GI Roti

Sourdough bread is a naturally leavened bread made through a long fermentation process using wild yeast and lactic acid bacteria. Unlike commercial breads that rely on instant yeast, sourdough gets its rise and distinctive tangy flavor from a  starter a fermented mixture of flour and water. This slow fermentation process not only enhances flavor but also improves digestibility and shelf life. Sourdough typically has a chewy crust, a soft, slightly moist interior with irregular holes, and a complex, mildly sour taste. It's loved for its rustic appearance, artisanal quality, and rich nutritional profile.