How is sourdough bread different

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Back to How to Roast timer Conversion guides. Regular bread is made using store bought yeast that reacts with gluten making the dough rise. Sourdough bread, on the other hand, is made with a "starter". This starter is made from a combination of yeast and bacteria growing inside a paste made of flour and water. These bacteria produce lactic acid which ferments the dough. They also give sourdough bread its characteristic sour taste.

The lactic acid in sourdough bread results in a lower glycemic bread than one made from regular yeast. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more.

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Home How to Guide What is sourdough? But, we know ingredients are hard to come by at the moment, so you can also use strong wholemeal bread flour. Lactic acid bacteria can be found in several other fermented foots, including yogurt, kefir , pickles, sauerkraut and kimchi.

Sourdough bread takes much longer to ferment and rise than other types of bread, which is what creates its particular texture. To this day, making sourdough bread remains popular in Mediterranean and Middle Eastern countries, as well as in the San Francisco Bay region of the US. Some store-bought sourdough breads are not made using the traditional sourdough method, thereby reducing their health benefits.

Sourdough is an old form of bread leavening. On average, one medium slice weighing approximately 2 ounces 56 g contains 2 :. In addition, sourdough has some special properties that allow it to surpass the nutrition profile of most other types of bread, which is discussed in the next chapter.

Although sourdough bread is often made from the same flour as other types of bread, the fermentation process improves its nutrition profile in several ways. For starters, whole grain breads contain a good amount of minerals, including potassium, phosphate, magnesium and zinc 3.

Unfortunately, the absorption of these minerals is limited by the presence of phytic acid, which is commonly referred to as phytate. This results in a bread that has a much lower phytate content than other types of bread 4. Lower phytate levels increase mineral absorption, which is one of the ways in which sourdough bread is more nutritious than conventional bread. Moreover, studies show that the lactic acid bacteria present in sourdough bread have the ability to release antioxidants during sourdough fermentation 6 , 7 , 8.

Sourdough fermentation also increases folate levels in the bread, although levels of certain nutrients like vitamin E may be slightly reduced in the process 3. This may make people more likely to opt for a whole grain bread, thereby promoting a higher consumption of fiber and nutrient-rich breads 4. Sourdough bread contains higher levels of folate and antioxidants than other breads. Also, its lower phytate levels allow your body to absorb the nutrients it contains more easily.

Prebiotics are non-digestible fibers that feed the beneficial bacteria in your gut, while probiotics are beneficial bacteria found in certain foods and supplements. Regularly consuming both may help improve your gut health, easing digestion 9. Gluten is a type of protein found in certain grains. It can cause digestive problems in people who are sensitive or allergic to it 3.

Gluten tolerance varies from person to person. Some have no visible issues digesting gluten, whereas it can cause stomach pain, bloating, diarrhea or constipation in others Research has shown that the sourdough fermentation process may also help improve the taste, texture and nutrient availability of gluten-free bread 1 , 4. However, keep in mind that sourdough fermentation does not degrade gluten completely.