Pear Vanilla Gin Fizz

Long-fermented sourdough bread has measurably different effects on blood sugar than conventionally leavened bread made from the same flour. The organic acids produced during sourdough fermentation — lactic and acetic acid — slow the digestion of starches and lower the glycemic response of the finished bread compared to bread made with commercial yeast. Additionally, the extended fermentation degrades phytic acid in the grain, improving the bioavailability of minerals including iron, zinc, and magnesium. The health benefits of genuine sourdough bread — as opposed to bread marketed as sourdough but made with commercial yeast and added acid — are a direct product of the long, genuine fermentation process that the practice of weekly bread baking produces.