The Wonderful World of Sourdough Breads
Did you know that sourdough isn't just delectable, but it's also one of the healthiest bread options available!
Unlike commercial breads that rely on fast-acting yeasts, sourdough is naturally leavened. This means it undergoes a fermentation process with naturally occurring lactic acid bacteria and wild yeast. This fermentation not only creates the tangy flavor we all love but also offers a range of health benefits!
- Gut healthy probiotics
- Easier digestion
- Rich in essential nutrients
- More flavor
- No preservatives
- Lower glycemic index
F A Q 's
Be sure to reach out to us if you have more questions that aren’t addressed here!
Rich in nutrients you say?
Sourdough is a rich source of nutrients such as iron, magnesium, and B vitamins. Fermentation enhances nutrient absorption, allowing your body to make the most out of every bite.
What are the probiotic benefits of sourdough?
The lactic acid bacteria produced during fermentation have probiotic characteristics. These beneficial bacteria are good for gut health, aiding digestion, and may even strengthen your immune system.
How is this bread easier to digest?
The fermentation process breaks down some of the carbohydrates and proteins in the dough, making sourdough easier to digest than many other types of bread. Additionally, the longer fermentation time allows for the breakdown of gluten, which can make it more tolerable for people who are sensitive to gluten.
Sourdough is a lower glycemic index food?
Compared to breads made with fast-acting yeast, sourdough has a lower glycemic index (GI). This means it releases its energy more slowly, helping to keep your blood sugar levels more stable, which is an excellent benefit for anyone mindful of their blood sugar levels.