Sourdough is created when wild yeast and bacteria interact. By working together, these organisms can transform grains and make them more digestible. This is beneficial for those with wheat or yeast allergies.
Benefits and more
Sourdough starter is FREE unless you don’t like the type that can be grown in your area from bacteria in your local air. Michigan sourdough starter is not the best. Other types can easily be purchased online.
Wild yeast multiplies aerobically. Keep feeding your starter and you’ll never run out of sourdough starter.
10 reasons to eat sourdough
1. Sourdough often has a lower glycemic index than other breads. This type of bread does not raise blood sugar as dramatically as other types because it depletes damaged starches due to fermentation.
2. Sourdough bread has a higher proportion of Lactobacillus yeast culture than generic breads. More lactic acid production, less potentially harmful phytic acid, which is a substance that reduces the absorption of valuable vitamins and minerals (such as calcium, iron, magnesium, and zinc) in the body. Lactobacilli the bacteria also produce the distinctive sour taste typical of this type of bread.
3. The bacteria-yeast combination aids in the digestion of food.
4. Gluten is broken down into amino acids due to longer preparation time. The dough should rest for several hours in a row. Digestion will be easier.
5. Acetic acid, a weak organic chemical compound best known for giving vinegar a pungent smell and sour taste, is produced when you make sourdough. It helps preserve sourdough – no need for toxic preservatives.
6. The fermentation process and probiotic organisms in sourdough bread increase the beneficial bacteria content of your intestinal tract (gut).
7. Sourdough contains cellulose, fatty acids, minerals, proteins and countless other nutrients that your body needs.
8. Do you want to reduce the growth of bad food bacteria? Sourdough creates a beneficial acidic environment, produces valuable antibacterial agents, and absorbs all of the B vitamins in their surroundings killing a ton of harmful bacteria.
9. Sourdough bread is loaded with protein and other nutrients, such as B1 to B6, B12, vitamin E, folate, thiamin, niacin, riboflavin, iron, selenium, calcium, manganese, magnesium, phosphorus, potassium, and zinc. Many of these elements are barely or not at all found in commercially prepared breads.
10. Sourdough bread is usually made from wheat. The oligosaccharides and inulin (a type of carbohydrate produced by plants) found in wheat are excellent fuel sources for the good bacteria in our gut.
One final reason to try sourdough bread is: it tastes great!
Note: Starter can be purchased online. You can also ask a friend for a few scoops or grab your own wild yeast when it’s hot.
