During the COVID pandemic, many adults engaged in niche hobbies, notably baking sourdough bread. This ancient practice saw a resurgence in 2021, providing an economical and flavorful alternative to grocery store bread. Homemade sourdough is not only cheaper but also fresher and of superior quality. The bread's distinctive tangy taste results from a fermentation process. Although typically unsuitable for those with celiac disease, some individuals with gluten sensitivities report fewer reactions to sourdough than other breads, suggesting potential benefits for gluten-free alternatives.
This ancient tradition has fluctuated in popularity throughout history, with a steep spike in 2021 that seemed to stick.
Homemade bread is cheaper, fresher, and typically of higher quality than many breads you can get at the grocery store.
It's a distinguishing flavor that comes from the fermentation process, much like the tart flavor of yogurt or kombucha.
Some experts say it may provide hope for aiding the development of gluten-free products.
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