Unlike store-bought yeast, traditional sourdough fermentation relies on naturally-formed yeast and lactic acid bacteria that are naturally present in flour to leaven the bread.
Believed to have originated in ancient Egypt, the sourdough method was the customary form of bread leavening until it was replaced by yeast. Sourdough bread takes much longer to ferment and rise than other types of bread and is still a popular way of making bread in the Mediterranean and Middle Eastern countries.
A tastier and healthier alternative to conventional bread, sourdough bread is easier to digest and is less likely to cause a spike in one's blood sugar. There are many other health benefits of sourdough bread.
Health benefits of sourdough bread
Sourdough bread is considered a healthier alternative to regular breads. The microbes in sourdough, particularly the lactic acid bacteria, benefits the digestive system. Here are some of the key benefits of sourdough bread.
Improves nutrient absorption: Sourdough bread improves the digestive system, encouraging better absorption of nutrients.
Supports gut health: Fibre and plant compounds, called polyphenols that are present in sourdough, is an important source of fuel for gut microbes. Patients who have irritable bowel syndrome and celiac diseases could benefit from eating sourdough.
Aids blood sugar management: The fermentation process and higher fibre content make sourdough a useful option for those battling blood sugar issues.
Reduces risk of heart disease: Diets high in fibre are associated with a lower risk of heart disease. Sourdough offers additional benefits thanks to the fermentation process.
More nutritious: Whole grain loaves of bread contain a good amount of minerals, including potassium, phosphate, zinc, and magnesium. Lactic acid bacteria found in sourdough bread lower the bread’s pH, which in turn degrades phytates which increase mineral absorption, making it more nutritious.
Other benefits of sourdough bread
●More nutritious than regular bread
●Easier to digest
●Better for blood sugar control
Nutritional composition of sourdough bread
Around 56 grams of sourdough bread contains the following nutritional benefits:
Nutrient
| Measurement
|
Calories
| 162 calories
|
Carbs
| 32 grams
|
Fiber
| 2–4 grams
|
Protein
| 6 grams
|
Fat
| 2 grams
|
Selenium
| 22 percent
|
Folate
| 20 percent
|
Thiamin
| 16 percent
|
Sodium
| 16 percent
|
Manganese
| 14 percent
|
Niacin
| 14 percent
|
Iron
| 12 percent
|
Is sourdough bread better than whole wheat bread?
Sourdough bread is considered as the more nutritious alternative to whole wheat bread, which is more starch and is laden with gluten.
The fermentation of sourdough bread decreases the glycemic response and increases the absorption of minerals and the bioavailability of dietary fibre.
The action of microbes during the fermentation produces nutritious compounds like peptides and amino acid derivatives.
When the wheat flour in the sourdough is "digested" by the microbes, it makes the bread safer for celiac patients.
Apart from its nutritional benefits, sourdough also tastes better than regular bread.
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