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Why is Sourdough Bread Healthier Than Most Breads

 | 15 Comments  | Articles, Health, Nutrition

SourdoughBread

Question, is sourdough bread good for you? The simple answer?

Yes.

Sourdough is one of the oldest forms of grain fermentation, believed to have originated in ancient Egypt around 1,500 BC.

Though it can be compared to your regular slice of white bread when it comes to the number of calories, carbs, and fiber, sourdough is in fact lower in sugar and even higher in protein, making this bread stick out as the healthier choice.

Usually made with no sweeteners or oils, sourdough bread contains mostly whole wheat flour and water, and of course, its secret ingredient: live yeast cultures. This is what gives the bread its somewhat tangy flavor. Using live yeast instead of dry not only changes the flavor, but it also means the bread will stays fresh after being baked much longer than your factory baked bread. It doesn’t even require any extra preservatives to fight off mold.

What are the “normal” ingredients in Sourdough?
Just flour, water, and salt! All the other unnatural ingredients that your more common bread include are eliminated.

It’s even super easy to make! Most recipes take approximately 15 minutes spread over the course of 24 hours, with of course steps and ingredients along the way. Some find making the bread to be a bit difficult, but it all depends on who is making it.

Your Gut Will Thank You

Another benefit of sourdough, is the fact that because it is similar to other fermented foods like sauerkraut and kombucha, this bread is fermented by using lactobacillus cultures, which is a helpful probiotic benefits your gut health. And because most sourdough recipes have a lengthier prep process than other breads, the gluten gets broken down into amino acids along the way making it more tolerable for people with gluten sensitivities.

Sourdough bread contains a much higher level of folate and antioxidants compared to other breads. The lower phytate levels allow your body to absorb the nutrients it contains more easily.

The lactic acid found in sourdough bread not only helps increase the digestibility of foods but it promotes the growth of healthy gut bacteria as well! Because around 80% of your immune system is found in your gut, this gives your immune system a huge boost.

Sourdough generally longer to digest; studies have shown that when rye flour is added to sourdough, it can help regulate blood sugar levels which can help ward off diabetes.

**Keep in mind that store-bought sourdough breads are not always made using the traditional sourdough method, and this reduces their health benefits. So if you buy your sourdough bread from a bakery or market, it increases the chances of it being a “true” sourdough bread.

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Comments



15 comments on “Why is Sourdough Bread Healthier Than Most Breads”

  1. private avatar image
    Private

    Private  |  TX

    Just as a clarification, because the dough is baked, the live cultures are killed and so it is not a “probiotic”. Sourdough may be a prebiotic (stimulating or promoting growth of bacteria already present), but most of the bread is probably easily digested and absorbed in your small intestine before it reaches the colon and the bacteria there. I don’t disagree sourdough has a lot of benefits and a good quality bread is delicious!

    • private avatar image
      Private

      Private  |  MARYLAND, USA

      Good to know!

  2. private avatar image
    Private

    Private  | 

    Sourdough is a good bread, I’ve toyed with making and using my own starter. It’s work but if you can do it I highly recommend it, definitely a favorite in my house.

  3. private avatar image
    Private

    Private  |  Seattle, Washington

    Bread is easy to make and if you have a bread machine it’s even easier. I love sourdough bread!

  4. private avatar image
    Private

    Private  |  Veradale, WA, USA

    I have a sourdough started, a Chef, I inherited from my mother and it’s probably older than most of you all at this point! Gosh, is it ever good bread, the only kind my husband will eat now. I am fortunate enough to have a flour mill nearby which grows and grinds their own organic flours. A slice of that with a little nut butter of choice and some apple slices, what a treat!

    • private avatar image
      Private

      Private  |  Los Angeles, CA, USA

      Wait a minute are you saying that you have a sourdough starter that you have kept alive for decades???

      • private avatar image
        Private

        Private  | 

        Just looked online, apparently you can keep them alive for a long long time, one of the answers I read, to a question on this topic: “
        My dad had a sourdough starter that he had kept alive for 15 years. When a grandchild unknowingly threw it away, it was as if the grandchild had accidentally killed Dad’s dog.” And there were others saying they have kept it in the fridge for years in general. hehe now I’m curious

        • private avatar image
          Private

          Private  |  Veradale, WA, USA

          Yes, my starter Chef is that old. We consider the Chef as big of a responsibility as having any living creature and I’ve given many people their own starters from my mother’s one. Newer ones I’ve started have gone bad on me after a year or so but never this one. When we are away, I have a dear friend tend to it, taking out the scant cup and then feeding it again; my other friends think I’m nuts! But I have to agree with my fellow Washingtonian, giving up meat and eating this kind of bread have been the way for my digestive issues. THE best pizza dough there is and you can use the first stage of the poolish, which is the starter which has sat, covered loosely on the counter in a draft-free area for 24 hours as the base for excellent sourdough pancakes.

          As always, I enjoy your thoughts and the inspiration you provide, Zuzka!

      • private avatar image
        Private

        Private  |  Minsk, Belarus

        Yes, that is true. I also have a proof that it is possible. My italian friend (she is a chef) and her bread starter lives already for 3 years. But you need to feed it every day to keep it alive.

      • private avatar image
        Private

        Private  |  UK

        Absolutely. I have heard people ”inheriting” starters from grandparents. Once you get going its pretty hard to kill it. As long as you feed it regularly it will keep alive. Magic of live bacteria : )

    • private avatar image
      Private

      Private  | 

      A friend of ours has had a starter he’s kept alive for years as well! So excited he’s going to give us some so we can make our own bread too. It is sooooo good! 🙂

  5. private avatar image
    Private

    Private  |  GA, United States

    I tried out a homemade sourdough starter about a month or two ago (SUPER easy to do! The hardest part is the patience you need to wait!) and have been using the same starter by just replenishing the flour and water. I’ve been making Sourdough French Bread loafs with it, letting the bread machine do all the work then shaping it out and baking…it’s a perfect pairing with bone broth (Think French Onion Soup, but using bone broth. Mmmmmmm!) There’s nothing like homemade bread! I’d love to get my own mill to make it *completely* from scratch — my parents have one and it makes for SUPER-incredible bread! 🙂

  6. private avatar image
    Private

    Private  | 

    I started doing my all bread this way and didn’t know about this all, but I surely haven’t no more bloating after eating bread, and I will never buy white bread anymore. There’s ton of recipes to bake this kind of bread 🙂

  7. private avatar image
    Private

    Private  |  Seattle, WA, USA

    We love sourdough here! We have had the same starter for a year, but it is about 80 years old. I have had so many stomach issues in the past, even went gluten free for 6 years. Eating sourdough and cutting down on meat have been the best things for my stomach. I think so much of what is hard to digest is broken down by the natural fermentation which makes it easier to digest. No bloating!! We make sourdough bread, pretzels, english muffins (the best!), pizza dough and buns for all of the vegan burgers we make from The Minimalist Baker’s recipes. Love ya Zuzka!

    • private avatar image
      Private

      Private  |  MARYLAND, USA

      If this helped your stomach, I will def be trying more sour dough! Yahoo!! 🙂

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