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What does sourdough bread consist of? It is a bread made by fermentation of dough1 using bakers yeast and other naturally occurring good bacteria.
Top 10 Best Sourdough Bread Benefits
The fermentation process consists of mixing the dough with freshly made yeast and baking powder. Making sourdough bread is quite easy compared to the readily available white bread.
If you are looking for good sourdough bread benefits 2and recipes, visit Surprising Sourdough Benefits.
1) Healthy Alternative To Regular Bread
Sourdough bread is a classic choice for people when it comes to bread. This is due to its chewy, Chunky nature that made this bread a mass favourite. Most people are not aware of the benefits of sourdough bread but like it due to its different taste.
The lower phytic acid levels 3show that the bread is more digestible and is a friendly option for people with high blood sugar levels. The bread is an important part of the continental cuisine where more than 76 dishes involve the use of sourdough bread.
2) The Bread Could Control Blood Sugar Levels
3) This is The Ideal Bread For Gluten Intolerants
Gluten is a kind of protein that is found on wheat, wheat flour, and other substances of grainy nature. Mostly, Citizens of age 23 – 52 find it hard to digest gluten.
One of sourdough bread benefits is that it is gluten-free, and can be eaten by people across all age groups. It is easier to digest, less chewy, and acidic.
Gluten sensitivity4 is a major issue for many people as gluten is taken an ample amount of time in breaking down hence slowing the overall digestion process. With Sourdough bread, this issue is solved.
4) This Bread is no less than a supplement
Sourdough bread contains a high amount of vitamins, proteins, and antioxidants, an amount which is way higher than other types of bread.
This is because sourdough bread benefits from how it is made, the bread is not made using a routine way of making bread a sourdough bread is made by using a sourdough starter which contains sugar, wild yeast (single-celled yeast), and distilled water.
Due to the use of activated wild yeast, many good bacteria and vitamins are produced in the process of the baked bread.
5) Sourdough Bread is a leavened bread
Many of the readers might not understand the term leaven, well it simply means to rise, or in other word is the bread made by using any rising agents.
As a common misconception yeast is not the only rising agent, baking soda, powder, and acidic water can do the same process it is that yeast is much cheaper and efficient hence yeast is a baker favourite.
One of sourdough bread benefits is that sourdough bread is leavened bread as it uses wild yeast, the amount of lactic acid bacteria produced is high, this brings a sour strong flavour to bread and cuts the acidity levels of bread to a minimum.
6) A Must-Have for the Elder Ones
Sourdough bread benefits do not end here; this bread is no less than an elixir as it is packed with nutrients and proteins.
The overall fermentation process of the bread lowers the GI ( glycemic index ) levels of the bread. What it means is that people who have a problem in digesting starch related protein can have this bread as a lower glycemic index means lower starch ratio.
7) How To Prepare Sourdough Bread
We have gone through a lot of sourdough bread benefits, but how does one make this amazing healthy bread? The making is not that hard to make this bread but is a bit different from the making of normal bread.
As usual start off with wheat flour, brine, water, activated wild yeast, sugar, and a pinch of baking soda. Mix them with even texture and continue to make a loose dough then, add more wheat flour and thin out over watery batter and line them up in a baking tin.
Preheat the oven to 430 F and bake the bread evenly for about 30 minutes until the centre ruptures showing golden dough.
8) Sourdough Bread Is An Energy Booster
Due to the low glycemic index5 and high nutrients value, sourdough bread can boost the energy levels of students and teenagers who take it up regularly. Not to forget the gluten-free quality if the bread feels light on the stomach and does not give a prolonged bloating feel.
Sourdough bread benefits start from the fundamental element of the bread that is wild yeast, the use of yeast, why is it activated and all that makes sense after we understand the bigger picture of the nutritious value of bread.
9) Gut Health
We have discussed various sourdough bread benefits starting from its dough to low glycemic index levels, but how do these help a person in his overall health refinement? The answer lies in the question itself.
Gut or commonly known as stomach health is influenced by several factors such as intake, outflow, starch levels, acidity, and all prevalent matters as we have discussed and read sourdough bread excels in almost all areas where it can cause a good atmosphere for stomach health.
10) Sourdough Bread Is Never Artificial
Bakehouses does not commercialize sourdough bread taking in mind the sourdough bread benefits; they need to commercialize sourdough bread is not a need.
Sourdough bread is made using three ingredients, mainly water, wheat flour, and yeast. The bread is free from chemicals, additives or any preservatives.
The list stating sourdough bread benefits does not end here. Definitely add sourdough bread to your daily diet and reap the health benefits it has to offer.
- Struyf, Nore, et al. “Bread dough and baker’s yeast: An uplifting synergy.” Comprehensive Reviews in Food Science and Food Safety 16.5 (2017): 850-867. ↩︎
- D’Amico, Vera, et al. “Does sourdough bread provide clinically relevant health benefits?.” Frontiers in nutrition 10 (2023). ↩︎
- Lathia, Dinesh N., and Martina Koch. “Comparative study of phytic acid content, in‐vitro protein digestibility and amino acid composition of different types of flat breads.” Journal of the Science of Food and Agriculture 47.3 (1989): 353-364. ↩︎
- Catassi, Carlo. “Gluten sensitivity.” Annals of nutrition and metabolism 67.Suppl. 2 (2015): 15-26. ↩︎
- Brand, Janette C., et al. “Low-glycemic index foods improve long-term glycemic control in NIDDM.” Diabetes care 14.2 (1991): 95-101. ↩︎
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