Sourdough bread is made with live yeast cultures (a "starter"), which is the thing that gives it that well known tangy flavor. Using a sourdough starter helps decrease the levels of phytic acid in bread. This in turn, helps other nutrients become more readily available, digestible and absorbable. My daughter and I can't handle regular wheat, but anything fermented with sourdough goes just fine! We make bread, noodles, biscuits, and pizza crusts.