Our love of all things sourdough is well documented.
And why not? The long rise time results in a number of benefits that aren’t available in “quick breads” (those that rise using commercial yeast). Sourdough has a lower glycemic index rating, almost no phytic acid (which messes with your body’s ability to absorb nutrients), and the bacteria that cause the fermentation break down the complex carbohydrates and proteins (including gluten) into much more easily digested pieces.
So for Thanksgiving this year, I decided to add some sourdough rolls to the already heavy mix of breads and bread-type products on the table.