Sourdough bread, with its slow fermentation process and unique 'starter' dough , is often hailed as the crème de la crème of loaves. Its distinctive salty taste and irresistible crunch when toasted have won over many. However, the British Heart Foundation (BHF) has suggested that there's another type of bread we should be reaching for on a daily basis. They've also debunked some common misconceptions about sourdough's impact on gut health. Victoria Taylor, a nutritionist advising for the BHF,