It’s not quite probiotic, but the bacteria in sourdough seriously reduce the negative effects of wheat gluten; apparently, bread fermentation was widespread across wheat-eating cultures.
You’re right, but note that most store-bought sourdough breads are barely sourdough at all; they’re mostly just flavored but don’t undergo the traditional fermentation process which takes too long for bread corporations more interested in moving stock.
Roman legions actually survived largely off of long-fermented sourdough bread.
It’s not quite probiotic, but the bacteria in sourdough seriously reduce the negative effects of wheat gluten; apparently, bread fermentation was widespread across wheat-eating cultures.
You’re right, but note that most store-bought sourdough breads are barely sourdough at all; they’re mostly just flavored but don’t undergo the traditional fermentation process which takes too long for bread corporations more interested in moving stock. Roman legions actually survived largely off of long-fermented sourdough bread.