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1. Sourdough bread and normal bread are both made with the same ingredients, except sourdough is fermented.
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2. Sourdough bread has lower phytate than normal bread, which increases its protein and amino acid content.
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3. The fermentation helps sourdough bread to digest more easily than regular bread.
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4. Sourdough bread has longer shelf life due to lactic acid that produces antioxidant elements.
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5. The fermentation improves the aroma, texture, and flavour of sourdough bread, whereas normal bread has a dense texture.
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