Why use sourdough instead of yeast? There’s actually quite a bit of science to show that sourdough bread is healthier. In one review (Stamataki NS, Yanni AE, Karathanos VT. Bread making technology influences postprandial glucose response: a review of the clinical evidence. Br J Nutr. 2017;117(7):1001-1012), the authors showed that the “use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread.” Sourdough can also increase the shelf life of baked goods. Anyway, I modified this cinnamon raisin bread recipe and substituted my sourdough culture for yeast. It takes a little longer using sourdough:I added 100 g (and subtracted 50 g of milk, assuming the sourdough concentration of flour and water is 1:1) and allowed an overnight rise instead of 2 hours if yeast is used. This version was just as tasty.