"Sourdough bread is made by the fermentation of dough using naturally-occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli."So.... what does that mean? the best way this can be explained is from mindbodygreen.com
"Before the advent of commercial yeast, most bread was made in the “sourdough style,” with its signature cavernous holes. Those holes develop during the process of fermentation, which traditionally happened, at the very least, overnight. During the fermentation process, good bacteria breaks down the gluten proteins, thereby reducing or even eliminating the gluten content all together."
So.... the more "hole-y" the bread, the more time it has been fermented, the more it has been fermented, the more the bacteria breaks down the gluten proteins! This is GREAT news!!! I decided to go out and try an experiment. At the farmers market, I picked up a tiny loaf of fresh sourdough bread (very hole-y), and made a tuna sandwich for lunch.