The bit of acid sourdough has makes it last a lot longer before molding, for one (without any other preservatives, which most store breads use).
But generally speaking, the longer and more complex fermentation of a sourdough starter (which is a bunch of different yeasts and bacterias, compared to mostly just commercial yeast in regular bread) creates a lot more by-products which then create more flavour. Which is something people like.
The bit of acid sourdough has makes it last a lot longer before molding, for one (without any other preservatives, which most store breads use).
But generally speaking, the longer and more complex fermentation of a sourdough starter (which is a bunch of different yeasts and bacterias, compared to mostly just commercial yeast in regular bread) creates a lot more by-products which then create more flavour. Which is something people like.