Sourdough is a champion traditional food (don't miss Stacey's post on sourdough next Friday). By slowly fermenting the grain during the souring process, it becomes easily digestible (sometimes even for those with allergies or particular grain sensitivities), it reduces phytates (for better mineral availability and absorption), it even lower the insulin response to consuming the carbohydrates. Even better, sourdough baked goods are simpler than you might think to make and very frugal. There is no added yeast necessary (a beneficial thing, because store bought yeast contributes [...]