Learn more about Sourdough and its benefits

Sourdough is leavened bread, this means it doesn’t use any commercial yeast to rise. Instead, it uses a starter which is a fermented flour and water blend that has good bacteria and wild yeast to rise. This also creates a tangy flavor and a little bit of chewy texture that is present in sourdough. Compared to commercial yeast, wild yeast has more flavor. It is authentic in the sense that it doesn’t have any additives.

Understand what sourdough bread is

Sourdough is one of the ancient forms of grain fermentation. It was believed by the experts to originated in Egypt around 1500 B.C. And keep the major method of leavening bread until baker’s yeast restored it a few hundred years ago. Bread can be classified into leavened or unleavened. Leavened bread has a dough that rises during bread-making. This is caused by the gas that is free as the grain in the dough starts to ferment.

While sourdough bread is leavened bread. It also contains different levels of acetic acid bacteria. A group of bacteria that provide sourdough bread its distinct vinegar-like aroma. Buying sourdough bread from a farmer’s market. Or artisan baker enhances the likelihood of it being authentic sourdough bread.

You Knead Sourdough

What are the benefits of sourdough?

  • Lactobacillus

Lactobacillus is a good bacteria in sour cream, kefir, yogurt, buttermilk, and many more. It ferments the water/flour mixture and produces lactic acid. A catalyst that enhances the micronutrient profile. The fermentation process is great for your digestive system. The Lactobacillus aids feed the good bacteria present in your digestive system. So they can keep on fighting off the bad guys.

  • Phytates

One neat thing about the long soaking needed for sourdough is that it breaks down much of the phytates. That connects the minerals in grains. With those nutrients available, digestion of the starch is way easier for your body. The natural bacteria functioning with the genuine yeast predigests the starch for you.

  • Glucose

With a big part of the glucose is consumed in the fermentation process. Sourdough doesn’t lead to a spike in your blood sugars like processed white bread usually does. The long process also seizes up a lot of the gluten proteins into amino acids. Also, sourdough bread keeps much of its moisture as it ages. Its acidity aids prevent the growth of mold.

Sourdough Starter 101

Before you start, you’ll need a sourdough starter like the You Knead Sourdough. A sourdough starter is a live culture made from water and flour. All sourdough starters are different. They can be purchased online, or made from scratch. If you’re lucky, someone will share a part of their starter with you.

Starters vary from thin to thick in texture. It also can be made with a variety of flours.

News Reporter
Leonard is a self-proclaimed professional foodie. Everything that his tongue comes into contact with that is connected to the culinary world would be explained in great detail. His devotion in perfectly explaining the taste that he experiences is perfect for any company that seeks a brilliant palette.