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Sourdough is basically low fat as there is no fat in any recipe I've used. It's basically water, flour, and yeast. Some have milk but I've never used them. The main thing with sour dough is that it takes a long time as you have to get your starter going and that takes about 3 days. It takes even longer to get it really sour. I started mine about 3 weeks ago and it's just starting to get nice.

Allow at leat 3 days to get your starter ready if using the package kind
1 1/2 cups warm water, no more than 110 degrees F
2 teaspoons Saf instant dry yeast
1 tablespoon sugar
1 teaspoon fine sea salt
1 cup sourdough starter
about 6 cups bread flour, more or less
In mixing bowl, combine water, yeast, sugar, salt, and starter. Add 3 cups of the flour and mix well. Add remaining flour and mix, dumping it out onto a floured surface and hand kneading until it is smooth and elastic, adding flour as needed. This process takes 10 minutes, stick with it! (Or, you can use your bread machine.) Place ball of dough in oiled bowl, cover with plastic wrap, and place in a warm and draft-free place to rise for 1 hour. Punch down. Shape into 2 loafs, as desired. Place these in greased pans. Cover and let rise about 1 hour in a warm and draft-free place. Preheat oven to 350 degrees and bake about 30-40 minutes, or until crust is brown and loaf sounds hollow when thumped on the bottom. Cool on racks before slicing!

With this recipe I used regular yeast and set it in the water for 10 minutes to activate it. The sourdough starter is:
2 cups of flour
2 1/4 tsp yeast (or one package of active dry or rapid yeast)
2 cups lukewarm water.

In a 2-quart or larger container, combine flour and yeast. Gradually add water to dry ingredients and beat until smooth. Cover loosely; let stand in a warm place until bubbly and sour smelling, about 2 to 4 days. Transfer to a 2-quart or larger container with tight-fitting lid. Refrigerate until needed.

To keep this starter alive, stir in once-a-week, 1 tablespoon of flour and 1 tablespoon lukewarm water. Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until ready for use.

To replenish the starter: For each � cup (1� cups) of starter used, add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Use or cover tightly and refrigerate until ready to use.

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If God brings you to it, He will bring you through it.

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