Part 2. Sourdough Bread
What Makes Sourdough Bread So Special?
It is the oldest form of leavened bread
Sourdough bread dates back to 1,500 BC in ancient Egypt. It was the only form of leavened bread that existed, until a few centuries ago when commercial yeast became available. Even over all the years, it hasn’t had much change with modernization!
It helps for a healthier digestive system
A sourdough starter is full of living bacteria. Don’t be alarmed though, it’s all good bacteria! The starter is rich in both prebiotics and probiotics. While the probiotics don’t survive the high heat of the oven, the prebiotics do. The bacteria in our stomachs feed on these prebiotics and help produce nutrients for our bodies that lead to a healthier digestive system.
It is easier to digest
When sourdough bread is rising, the bacteria actually work to ferment the flour in the dough and pre-digest it. That means by the time the bread is baked and you cut a slice, the wheat is easier to digest than conventional bread.
It contains more nutrients
When the sourdough starter breaks down the wheat, it also breaks down phytic acid, which is something that’s naturally found in wheat and actually blocks our bodies from absorbing many of its vitamins and minerals. Once degraded, we are able to absorb nutrients such as: potassium, magnesium, zinc, and folate from the bread.
It has a lower glycemic index than conventional bread
Many conventional breads can cause blood sugar levels to spike quickly, resulting in an energy crash soon after consumption. However, because of the fermentation process, many of the sugars and starches in the flour are broken down and eaten by the natural yeasts. That means the glycemic index (the number given to foods that measures how the carbohydrates in them affect blood glucose levels) of sourdough bread is lower. Rather than having your blood sugar spike when you eat a slice of sourdough bread, it will remain much steadier, thus preventing that “energy crash”.
Source: https://www.cleanplates.com/know/nutrition/7-facts-sourdough-bread/ by Sheela Prakash