So what’s the dough
Sourdough. It’s all the rage right now it seems.
Of course that could just be because I am always stopping and looking at reels, articles, and blog posts about such and so my algorhythm sends me down a sourdough blackhole. Whilst that may be true it is also true that since Covid sourdough baking has been on the rise. (Ha, see what I did there? Bread…rise…I crack myself up.)
And it might make you wonder what the fuss is all about. So here is a short list of reasons that sourdough is actually good for you.
1.) Sourdough is far easier on our guts because the yeast and bacteria composition break down the starches in the bread quickly.
2.) Baking a loaf of sourdough typically takes up to two days or at the very least around twelve hours. Because of this it gives time for the gluten protein to be broken down into amino acids before you actually ingest it. This is what makes it easier for people with gluten intolerence/sensitivities to enjoy it. With the exception of people who legitimately have celiac disease most people can eat sourdough (within moderation of course) without the usual reaction to wheat.
3.) The fermenting process that sourdough undergoes also depletes the bad starches and this keeps our blood sugar from spiking like regular bread when we eat it. It is a much better option for those dealing with diabetes for this reason.
4.) Sourdough bread has many more natural vitamins and nutrients than other breads which end up removing them during processing. Iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E are all naturally found in sourdough bread in small to moderate amounts.
5.) Phytic acid is natural to grains and makes it difficult for our bodies to process nutrients. The fermentation that sourdough undergoes neutralizes the phytic acid so that our bodies can absorb the good stuff.
6.) It contains higher levels of protein than regular bread. Protein is an essential nutrient to help regenerate cells and plays a role in building and muscle recovery.
7.) It’s full of probiotics due to the fermentation process.
8.) It tastes delicious. Some people do not care for the tangy flavor but there are a lot of different factors that go into the level of sourness so it varies from loaf to loaf. I don’t think mine is particularly sour and would like to play around with adjusting the levels of sourness.
