Leavened bread was a pre bronze age thing. The whole point behind passover unleavened bread is the refugees theoretically had no time to let dough proof (not that I think the Exodus actually happened). As long as you’re dealing with something that has gluten, leavening it is trivial. Coarse grain rye might take a day or more to proof with sourdough, but it’ll be sweeter and easier to digest after.
Leavened bread was a pre bronze age thing. The whole point behind passover unleavened bread is the refugees theoretically had no time to let dough proof (not that I think the Exodus actually happened). As long as you’re dealing with something that has gluten, leavening it is trivial. Coarse grain rye might take a day or more to proof with sourdough, but it’ll be sweeter and easier to digest after.