Reply #6: The different yeasts create very different products in some ways [View All]

[housewolf]

The yeasts in a sourdough starter are different strains of yeast from what's normally refered to as "baker's yeast", and there are many incidences of folks who have had problems with eating breads made with baker's yeast being able to enjoy breads made with naturally-leavened sourdough breads made without baker's yeast. Not true in every case of course - as you mentioned, if the problem is the wheat itself or some carbohydrates. But in other cases the cause has something to do with yeast.

In sourdough breads, the longer fermentation time breaks down more of the amino acids in the wheat, making the breaad more digestible. Sourdough leavened-bread causes a reduction in insulin response when eaten, improving glucose tolerance and _may_ help reduce blood sugar levels. It breaks down some amino acids differently, making the bread more tolerable to _some_ with gluten problems. And it activates phytates, making some minerals more available.

Sadly, for folks like you with wheat issues, sourdough won't help you. But for those with other issues, sourdough bread _may_ be an answer to allow them to continue to eat bread.

Obviously I'm not a doctor or a scientific researcher and I'm not making any diagnosis, but I have personally known of several people who have successfully made the switch from problems eating yeasted bread to being able to eat sourdough bread, and all I hope to do is share the knowledge that I have, to clarify my response to the OP.