I know, I know. You guys probably think Angel and Toni wouldn't let me near a kitchen. If they had their way, they wouldn't. It's not exactly the safest place for me to be. I am not known for my kitchen prowess. At all. Ever. In fact, it's best if I just watch. (Who doesn't enjoy watching ;))
The long fermentation process is something the modern, store bought breads have lost, and nothing can really make up for it. The old-fashioned way to make bread gives us what we need. If you're too poor for meat, and too poor for vegetables, bread is there — if you're making it yourself. It gives you the protein and energy you need. The gluten is different in sourdoughs made by the long fermentation process.
And one thing that can help with making a good sourdough, is the sourdough starter.
I store mine in a small crock pot. People can mistake it and throw it away if it doesn't scream—I am here on purpose! They *might* think it's something gone bad.
It's not. It's just fermented flour and water. ;)
Starters do need care. They can die, or go bad. But they're not something you have to slave over either.
I use mine frequently enough that it sits out on the counter. Some people store theirs in the fridge — because of climate or because they don't use it as frequently.
But the end result of having a starter is nice, crunchy sourdough bread that is yummy and is much better for you than the usual suspects.