Thought to have originated in Egypt in 1500 B.C., sourdough bread is created via a long fermenting process using yeasts and lactobacilli that occur naturally. This creates lactic acid, which gives the bread its signature, slightly sour flavor. Sourdough bread, pretty much a trademark food for the San Francisco Bay area, is better for digestion and blood sugar control, as well as more nutritious, than many other kinds of bread.
