Sourdough, store bought

[Guest guest]

When I buy sourdough bread with no yeast listed in the ingredients, I

assume this is a better loaf of bread than a bread that does have yeast.

I base this on the assumption that by not using yeast, the baker has to let

the dough rise longer, resulting in a longer leavening process, which breaks

down much of the phytic acid and gluten.

Is my assumption is valid? Or is there no necessary difference between store

bought breads that do or don't contain yeast?

(Note: I am NOT talking about breads called " sourdough " that do contain

yeast; just sourdoughs with no yeast in the ingredients.)

My sig. other is picky and likes the kind of bread he grew up with, ie typical

sandwitch bread.

Thanks,

Daphne