I've often read this forum but never contributed. I finally registered so I could ask this question.
I made a sourdough starter a couple of years ago but only managed to bake a couple of loaves before I finally forgot to feed it and threw it again.
I finally got round to doing another one last week and I baked a gorgeous loaf yesterday. I had some for dinner (once it'd cooled down) and some for breakfast. It was very, very good, but an hour or so after breakfast I had horrible stomach cramps and it reminded me that the same had happened on the both occassions when I'd baked the sourdough a couple of years ago and that was the reason why I'd decided to throw the starter away.
I don't have any food intolerances. Is it possible to have an intolerance to sourdough? I've searched everywhere but I only find comments about it being more digestible than normal bread. Bizarre coincidence?