What makes sourdough bread different from regular bread?

Sourdough bread is leavened using a live culture of wild yeast and lactic acid bacteria, called a starter, rather than commercial yeast. This fermentation process produces carbon dioxide for rise along with organic acids, primarily lactic and acetic acid, which give sourdough its characteristic tangy flavor and chewy texture. The long fermentation also breaks down gluten and phytic acid, making the bread easier to digest and improving mineral absorption compared to conventionally yeasted bread. Regular bread uses commercial yeast, which works quickly and produces a more neutral flavor. Sourdough typically requires many hours or even days to ferment, developing complexity that fast-rising commercial bread simply cannot replicate.