Reply To: what is wrong with people?

[J.R.K]

@questforhealth. If you do well on grains I suggest that you continue. But if yeast is a concern for you then sourdough is not an answer to this concern. The tang in sourdough comes from a wild yeast .
Instead of using baker’s yeast, sourdough bread relies on a starter: a mixture of water and flour that develops a population of wild yeast. This yeast produces lactic acid, the source of sourdough bread’s distinctive tangy taste