Sourdough bread, which rises with naturally-occurring wild yeast rather than commercial yeast, has become a star in the baking industry in recent years. This fermented bread is on the rise due to consumer demand for healthier products, but you may wonder if it’s actually healthier for you than other varieties of bread.

The microbes in wild yeast break down gluten and reduce the bread's overall fructan (fructose carbohydrate) content, making sourdough a good option for those with digestive issues who are sensitive to other breads. Sourdough culture also breaks down phytic acid, an anti-nutrient that makes minerals harder to digest.

While homemade sourdough has as many vitamins as other whole grain bread, is easier to digest, and has a lower glycemic index, a 2018 study found that most commercialized sourdough contains ready-made yeast and lacks these health benefits. Be sure to look for bread that only contains flour, water, and salt.