Depending on how it is cooked, cooled, and fermented, starch can behave like a sugar, or it can behave like a fibre. It can spike your insulin, or it can feed your gut microbiome.

Sourdough offers a metabolic loophole. By enlisting microbes to pre-digest our grain and acidify the dough, we can enjoy the ritual of bread without the metabolic penalty of a sugar crash. It is not just about lower carbs; it is about slower chemistry.