Sourdough bread, often considered the superior evolution of bread due to its slow fermentation process using a 'starter' dough instead of yeast, is beloved by many, not just for its purported health ...
Per the USDA, one standard slice of rye bread contains: ...
A regular slice of bread has about 14000 microorganism parts of gluten. A sourdough bread has only 200. It's not gluten free, ...
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