WHAT IS SOURDOUGH?
Sourdough is a flavoursome loaf with an open texture and is made using a long fermented dough which enhances the flavour. Plain or Seeded varieties are available.
WHY IS SOURDOUGH DIFFERENT?
Sourdough is made using a starter rather than traditional yeast.
WHAT ARE THE BENEFITS OF SOURDOUGH?
Recent research suggests that sourdough bread may be more nutritious than standard loaves. A bacteria called Lactobacillus occurs during fermentation, which in-turn produces a higher amount of lactic acid. Phytic acid (found in foods such as nuts, seeds and grains) binds minerals together in the digestive tract therefore preventing absorption. Lactic acid helps to neutralise phytic acid in flour, meaning nutrients in the bread are more easily absorbed into the body.
Sourdough bread has even been described as more digestible. This may be due to the fact that during the long fermentation process, starches are pre-digested and the protein (gluten) is broken down into amino acids, making it easier for our bodies to digest.
The long fermentation process also encourages the growth of good ‘gut friendly’ bacteria, both in the bread and in the gut, and as the saying goes, a healthy gut = a happy body!