One of the most popular bread types at the moment is sourdough. The sourdough starter is made up of wild yeasts and bacteria (predominantly lactobacilli bacteria), along with flour and water. This preparation results in a natural fermentation process that producing beneficial bacteria and low phytates make sourdough bread easy to digest. Besides the nutritional benefits, you can also enjoy the therapy of home baking and the unique sourdough flavour. Sourdough bread is a baking art form that is, by its very nature, a healthier choice- and here are our 10 favourite reasons why.
- Easy to digest
Sourdough “Starter” with bacteria-yeast composition will breakdown the starches found in the grains before it even reaches your stomach. Thus, it is way less work to be done, making it much easier on your gut to digest starch completely.
- Lower score on the glycaemic index (GI)
Compared to many other types of bread, due to sourdough’s unique fermentation process, it depletes bad starches within it. The fermentation alters the structure of carbohydrates in the dough for a lower score on the glycaemic index. This means that it is better for blood sugar control upon eating it.
- Better for gluten-sensitivity
Sourdough that has had a longer cold ferment has a reduced amount of gluten which may be better for people that have gluten intolerances. The longer prep time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
- More “good acid”
Lactobacillus is a kind of bacteria found in sourdough bread and it results in higher levels of lactic acid. Larger quantities of lactic acid also result in easier digestion and accessibility to more minerals.
- Improve gut health
Sourdough bread made with whole flour, wild yeast and bacteria comes from a natural origin. It is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it. . This allows for better nutrient absorption and improved gut health.
- Fewer preservatives
Sourdough bread contains acetic acid, which naturally prevent the growth of mould. It naturally preserves itself. Many other types of breads have oils, sugar, preservatives, and other chemicals in their ingredient list. Besides affecting the flavour of the bread, chemicals and additional ingredients are often added to other breads because they can’t stay fresh as long as sourdough can or fend off mould as well
- It’s nutritious.
Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamine, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E.
