My sourdough bread is a 3 days process with a series of fermentation stages. I do a retard fermentation in the fridge after it’s in loaf form so the gluten is broken down even more. This makes the bread easier to digest and with a lower glycemic index. I watched a little video of the action on a microscopic level, and watching the microbes take the eating the cells, eating the sugar and spitting out the protein is so awesome! The acetic acid helps preserve the loaf naturally! This bread is made of only 3 ingredients; flour, salt, and water. Of course there is my starter in there as well, but that’s made from flour and water and then it captures wild yeast from the air. Each of my rustic loaves only have a single Tbs of starter to leaven the entire loaf. It’s sort of fascinating....and my enthusiasm only grows with my growing experience and knowledge.