Sourdough bread is fabulous. It is not only delicious, but also much more digestible than fast yeast bread. And if there is an acute shortage of yeast, you can still bake your own bread.
Ich liebe es.
The making of sourdough is in fact super easy. Flour is mixed with water and left in a warm place for a few days. It catches the wild yeasts from its environment.
Initially, a large number of microorganisms develop, but eventually lactic acid bacteria predominate. Yeasts also survive, as they tolerate acid well. The yeast is responsible for the formation of carbon dioxide, while the lactic acid bacteria produce lactic acid, which is what gives the sourdough its taste. In the process, the lactic acid bacteria metabolize the sugars that the yeast cannot utilize, while the yeast processes the by-products of lactic acid fermentation.
Das sind die grundlegenden biochemischen Veränderungen, die bei der Sauerteiggärung auftreten: Die Säuerung des Teigs durch Milchsäuren und das Aufgehen durch Kohlendioxid.
Personally I avoid gluten as much as possible, but I can eat sourdough bread without problems. This is because the bacteria break down the gluten due to the long process of fermentation of the dough.