Why sourdough bread is good for you
Generally thought to be more nutritious than conventional bread, sourdough is also very tasty, but why is it so good for you?
Believed to have originated from ancient Egypt around 1,500 BC, sourdough is one of the oldest forms of grain fermentation.
It was the main method of leavening bread until yeast was used more recently.
It’s called a leavened bread, as the dough rises naturally when gas is produced as the grain ferments.
Made using a starter
While most commercially made breads use yeast as the raising agent, sourdough is made with a starter.
This is a naturally occurring culture of yeasts and beneficial bacteria that ferment over approximately five days. Some of the starter, called levain, is mixed with bread flour to make the dough.
Good gut health
Although beneficial microbes are lost during baking, the fibre and plant compounds, known as polyphenols, become more available. These act as an essential fuel for our gut microbes.
May help blood sugar levels
For those with blood sugar management issues, the fermentation process and higher fibre content makes sourdough potentially beneficial too.
Could reduce heart disease
High fibre diets are associated with a lower risk of heart disease.
Easier to digest
Traditional sourdough has a slow fermentation process, increasing minerals and vitamins availability. This process starts protein breakdown too, making sourdough potentially easier to digest.
More nutritious
Research suggests the fermentation process improves the bioavailability of fibre and minerals in the bread.
Sourdough and gluten-free diets
If you’re on gluten-free diet, for example, if you have coeliac disease, you must avoid sourdough made from wheat, rye, barley or other gluten containing grains.
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