Sourdough Bread
Sourdough Bread
Sourdough Bread is naturally leavened bread, which means it doesn’t use commercial yeast to rise. Instead, it uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you’ll find in sourdough. Wild yeast has more flavour than commercial yeast, and is natural in the sense that it doesn’t contain any additives. (BBC Food)
Nutritional Benefit of Sourdough Bread:
According to “eatingwell.com, Sourdough Bread,
1. Is good for your gut. The fermentation process for sourdough bread can lead to an increased number of prebiotic and probiotic-like properties, which help improve gut health.
2. Can lead to better digestion. Even though sourdough bread is not gluten free, one study found that regular sourdough consumption might help improve the digestion of gluten. The fermentation process for sourdough alters the enzymes in the wheat and might potentially help counteract adverse reactions to gluten.
3. Promotes healthy aging. Whole grains and bread, like sourdough bread, are a staple of the Mediterranean diet. Some research has pointed out it could be a crucial food to help promote healthy aging.
4. Can help keep blood sugars in a healthy range. Sourdough bread has a lower glycemic index and glycemic load than white bread and whole-wheat bread that is not fermented. hole-wheat sourdough is higher in fiber, which additionally lowers the strain it puts on your blood glucose.
