Sourdough breads and gluten
There is something that I'm not understanding when I come across information on the internet regarding the effects of sourdough fermentation on gluten, and the health benefits for those who are gluten intolerant.
I have made sourdough breads before, not because of gluten sensitivity, but because there is a special flavor that comes from it. What I read from various sources is that fermenting the wheat in the form of sourdough will "reduce" the gluten content.
My question is: "Is this really true? Does fermenting sourdough reduce the gluten content?"
You see, I understand gluten to be that glue like texture during kneading, stretching and folding the dough, and is needed for the bread to rise. Without it, the bread tends to flatten out. So folding the dough over and over again forms the gluten structure (walls) of the dough to reduce the air from escaping during the rising process.
So what I notice is that the gluten like texture seems to be increasing during the 2 to 3 stages of rising and kneading, not decreasing.
More than likely I'm not seeing the whole picture. What do you think of all this?