Classic Margarita Pitcher Cocktail Recipe

Whole grain sourdough bread — made with unrefined flour and long fermentation — is nutritionally significantly superior to industrially produced white bread. The fermentation process breaks down phytic acid, an antinutrient in grains that inhibits the absorption of minerals including iron, zinc, and magnesium, making the nutrients in whole grain flour more bioavailable in sourdough than in bread made with commercial yeast. Long fermentation also produces organic acids that lower the glycemic response of the bread, making sourdough one of the lower-glycemic bread options available despite being made from the same basic ingredients as higher-glycemic alternatives.