No, sourdough bread is not gluten free, but it is considered low-gluten. The fermentation process breaks down some of the gluten in the flour, and sourdough also contains lower levels of fructans, a type of carbohydrate that can cause digestive discomfort. The long fermentation process involved in making sourdough is what makes it easier to digest.

Cover loosely with a clean towel or paper bag for the first two days, then put it in a sealed plastic bag for the next three to seven days. You can freeze it for up to three months by wrapping it tightly in plastic wrap and then putting it in a plastic bag. To bring it back to life, put it in a 350°F oven for about 10 minutes.

Flour: The cornerstone of sourdough, flour provides the food yeast feeds on, and hosts flavor-producing friendly bacteria as well. Combined with water, flour's protein develops into an elastic web (gluten) that traps the carbon dioxide gas given off by yeast, making dough rise. Water: Water activates the gluten in flour. It's also a vital necessity for growing yeast; and is the "solvent" that disperses all of the remaining ingredients. Yeast: The wild yeast in sourdough, Saccharomyces exiguus, is a different strain than domestic (manufactured) yeast (Saccharomyces cerevisiae). However, once wild yeast establishes a base population, it grows just as readily as packaged yeast. Yeast's main job in sourdough is to produce carbon dioxide gas, which makes starter or dough rise; and alcohol, which gives bread flavor. Salt: Not only does salt add flavor to bread, it controls the rate of fermentation by slowing down how quickly yeast consumes sugar. This ensures that there'll still be food left for the yeast when the risen loaf goes into the oven — enough to produce one final large discharge of carbon dioxide, resulting in oven spring. It also leaves enough sugar for optimum browning of the loaf's crust during baking. Sugar: Carbohydrates in flour are broken down into complex sugars by an enzyme, amylase. Those complex sugars are broken down still further by friendly bacteria, creating the simple sugar yeast loves to eat. This is an efficient process; thus there's no need to add any sweetener (granulated sugar, honey) to your dough to "get the yeast going" or feed it. Fat: Oil or butter will yield a softer crumb in bread, plus create rich mouthfeel. Beyond that, fat isn't a necessary component of sourdough bread.

The answer to this can vary depending on the time of year, as temperature and humidity play a big role in the fermentation time. Typically, one loaf takes about 24 hours to prepare. 1. Feed your sourdough starter and wait until it reaches peak height (5 hours) 2. One peaked, mix starter with flour, water and salt and let rest for 1 hour 3. After 1 hour, perform 4 sets of stretch and folds every 30 mins - 1 hour. 4. Let sit on counter to “bulk ferment”, this can take between 4 and 13 hours depending on temperature and humidity, 5. Once bulk ferment is done, divide and shape into individual breads and let rest for 30 minutes. 6. Perform final shaping and place into a proofing bowl, and than refrigerate for 8-36 hours. 7. Bake your loaf!

Regular sourdough bread is not gluten-free and people with celiac disease should avoid it unless it is clearly labeled gluten-free or made at home with gluten-free ingredients. While sourdough's natural bacteria may make it easier to digest, it doesn't make it gluten-free. Any decisions made concerning your dietary needs and permissions should always be discussed with your doctor if you have any concerns! We are sourdough experts, but not doctors or dieticians.

The primary difference between a sourdough and a normal bread is that while a regular bread is kneaded with packaged yeast, sourdough bread is leavened with Lactobacillus bacteria and wild yeasts. That said, to make a sourdough bread, you need a 'sourdough starter', which is prepared with a combination of bacteria and wild yeast mixed with flour and water, following which it is left to sit until the microbes ferment it. The sitting of the dough helps it rise. Compared to a regular bread, the sourdough is thought to have more nutritional benefits due to the fermentation process it goes through. The sourdough, unlike other breads, contains lactic acid, which is said to neutralize the levels of phytates, since it lowers the pH of the bread. This is why it is believed that a sourdough bread has a higher level of available minerals than a regular bread.