Sourdough is the oldest form of leavened bread, Sourdough dates back to the Neolithic period, origin connected in ancient Egypt. Sourdough baking is just using flour, water, and salt, It was probably discovered by accident when bread dough was left out and good microorganisms got into the mix. The resulting bread had a good taste and soft, lighter texture.
Origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile areas several thousand years earlier in the Neolithic period, Bread making followed the use of sourdough as a leavening agent for most of human history; The lactic acid produced by the lactobacilli gives it a sour taste and improved keeping qualities.
Whole wheat bread is an important source of minerals but also contains considerable amounts of phytic acid, Sourdough fermentation helps phytate reduction in the grains releasing nutrients for us to absorb.
The tradition of baking was based on sourdough long fermentation, adequately providing the natural nutrients to mankind, the use of baker's yeast as a leavening agent is the latest phenomenon of last 150 years, as a result, we are missing the nutritious sourdough baking from our meal.
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