There’s a lot more to sourdough than great-tasting bread; in fact, it has a surprising number of health benefits, so you may be treating your body as well as your taste buds. Some intriguing research suggests that eating sourdough may be a wise decision, but before you run out to the grocery, keep in mind that not all sourdough is created equal.
What’s the difference between sourdough and sourfaux?
Traditional sourdough bread is created with flour, water, and salt, and then fermented for a long time with lactic acid bacteria and naturally occurring wild yeast cultured in a sourdough starter. Anyone who has ever baked sourdough knows that it is a time-consuming process that demands patience and forethought as the dough transforms. The health advantages of sourdough are due to the lengthy, slow fermenting process.
Unfortunately, the name “sourdough” is not protected, so loaves that have not gone through this process can still be labeled as such. According to a recent Which? the investigation, 80 percent of loaves in our supermarkets are not real sourdough, but instead contain a variety of additives such as baker’s yeast, vinegar, or yogurt to speed up the production process from days to hours. Make sure you choose your sourdough carefully because supermarket shortcuts remove all of the health benefits that a true sourdough loaf provides.
Here are four compelling reasons why you should prepare or purchase a genuine sourdough loaf:
- Bloat is defeated with sourdough bread.
The lengthy, gradual fermentation process used to make sourdough bread breaks down these carbs in the wheat, reducing the amount of work your digestive system has to do, allowing you to avoid these unpleasant symptoms and enjoy bread once more.
- Gluten is more easily digested in sourdough bread.
Anyone with gluten sensitivity1 will benefit from real sourdough since the lengthy fermentation process pre-digests the gluten, breaking down some of the indigestible proteins and making the bread easier to stomach. In Italy, preliminary research has shown that fermenting dough for 48 hours can dramatically cut down gluten – another reason to avoid retail sourdough.
- Vitamins, minerals, and antioxidants are all higher in sourdough bread.
Wholegrain flour is naturally high in B vitamins, vitamin E, and a variety of minerals and antioxidants, which are stripped away when the flour is processed, which is why white bread is sometimes fortified artificially. The slow fermentation process in sourdough appears to boost the bioavailability of these essential minerals, increasing their concentration and making them easier for the body to absorb.
- Sourdough bread will sustain you for a longer period of time.
Sourdough contains a lot of resistant starch, which means it doesn’t get digested. This mix of soluble fiber and resistant starch gives you a sensation of fullness that lasts longer. Longer fermentation raises the number of organic acids in the bread, which delays the breakdown of carbohydrates in the body, helping to keep blood sugar levels stable and encouraging long-term energy. Amazing You Knead Sourdough classes are here to guide you. Visit us now!