The Power of Sour(dough)
Why Eat Sourdough Bread? Is It Really Better For You?
I’m going to do my best to summarize this topic because I’ve had numerous inquiries about it since launching our business. I felt it was due time for a post explaining all the benefits of sourdough!
Sourdough bread by its very nature is an art form. This is evident through various prep and fermentation techniques, ingredients that can be added, and the beautiful designs that can be applied to the dough before baking. Sourdough is a healthier choice because it’s a natural product, which makes it more favourable compared to commercial yeast breads. For most of human history, until the introduction of commercial yeast around 150 years ago, bread production predominantly relied upon sourdough levain.
5 Reasons Why Sourdough Is Better For You
1. Sourdough bread is easier to digest.
The yeast (sourdough starter/levain) is naturally created by fermenting water and the grains within flour. The process is long and requires patience, but because of its composition, the starches are partially broken down during fermentation making it easier to digest.
2. Sourdough bread has a lower glycemic index.
Due to the long fermentation process, the “bad” starches are depleted. This means that when you consume the bread, your body doesn’t respond by spiking your blood sugar drastically. Eating carbohydrates naturally causes our blood glucose to rise as we digest them, but rapid spikes and drops in blood glucose can increase the risk for chronic illnesses like diabetes. We get those big spikes from eating simple carbohydrates like breads with sugar and refined grains.
Sourdough bread has a lower glycemic index and glycemic load than breads that are not fermented. Whole-wheat sourdough is higher in fiber. The fermentation process helps to unlock B vitamins in the bread and even enables the enrichment of vitamin B12.
3. Sourdough bread has less gluten and all the good acidity.
No, sourdough bread is not traditionally gluten free so it is not a solution for those who suffer from Celiac. However, if you are gluten sensitive you may find that sourdough is much easier for you to digest. During the fermentation process, the gluten is broken down into amino acids. Lactobacillus is a kind of bacteria found in sourdough more than any other type of bread. It results in higher levels of lactic acid. More lactic acid means easier digestion and it means your body is better able to absorb crucial minerals. Sourdough bread also contains acetic acid, which naturally prevents the growth of mold, meaning it can naturally preserve itself! The added benefit means that it does not contain any toxic preservatives unlike traditional grocery store breads. Just so you know, bread was never meant to remain “shelf stable” for three weeks (think popular American white sandwich bread).
4. Sourdough bread provides healthy and essential bacteria.
Lactobacillus, mentioned above, is a good kind of bacteria which is key to a healthy and balanced diet. This is unlike commercial yeast where the leavening agent only features one strand of bacteria to rapidly and efficiently cause bread to rise.
5. Sourdough bread is one of the oldest forms of bread making, and for good reason.
With the modernization and industrialization of food production came the development of commercial yeast. Commerical yeast, in contrast to sourdough starter, is a single strain of yeast which was scientifically researched and isolated because it proved to be an exceptional rising agent. With the demand for mass production of bread-based products, industrialized societies slowly began abandoning the time consuming but beautiful process of sourdough bread production. There has been a rise in the popularity of sourdough-based products in recent years because the difference in taste and health benefits are notable. It makes regularly eating sourdough bread worthwhile and beneficial all around.
The Coles Notes version: Yes, sourdough is good for you! It’s packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like folate. It can improve digestion, lower chronic disease risk and even promote healthy aging. It's arguably the only type of bread we should be eating.
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