Sourdough uses very few ingredients. In fact, a basic sourdough bread contains just flour, water and salt. If you're not in the 33% of the nation that's considered making sourdough in the last year, you may be wondering where the yeast is… This is one of the reasons sourdough is so great.
The real appeal of sourdough is that it taps into all three of the top consumer trends in bakery: authenticity, wellbeing and discovery. Consumers are looking for minimally processed bread, made according to traditional long fermentation methods with natural ingredients and free of additives.
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.
Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread. So much so, that folks who typically suffer from gluten sensitivities can often eat artisan or homemade sourdough bread with little-to-no ill effects*.
It is believed that sourdough bread has an array of health benefits. Although the nutritional value of commercial bread and sourdough bread appears to be much the same, the slow fermentation process of this bread produces many health benefits: It allows your body to absorb more nutrients.
Sourdough bread's benefits range from reducing the risk of heart disorders to promoting nutrient absorption. It has a low glycemic index and is a good bread option for those watching their after-meal blood sugar spikes. However, overindulging in it may lead to gas and bloating due to its fermented nature.
You would need to do specific detailed calculations for an accurate measure, however, on average 2 slices of sourdough bread weighing 64g each will contain around 348 calories.
It's nutritious.
Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health.
Sourdough has made a comeback—and for good reason. It's packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like folate. It can improve digestion, lower chronic disease risk and even promote healthy aging.
Once you've successfully created your starter, you'll need to feed it regularly. If you bake a lot of sourdough treats, you may want to keep it on your counter, at room temperature. While this means feeding it twice a day, it also means your starter will be ready to bake with at the drop of a hat (er, oven mitt).
While ancient Egypt is generally heralded as the birthplace of sourdough, evidence of fermented bread has been found in Bern, Switzerland, said to date back 3600BC (around 5000 years ago). There are a few different dates floating around, both the for the discovery of yeasted bread in Switzerland and Egypt.
Along with its health benefits and great taste, sourdough bread has a longer natural shelf life than other breads. This is especially true compared with pre-packaged, store-bought loaves. Sourdough's natural acidity discourages bacteria, which means you can keep it fresh for longer.
The cycle of the bread dough made with industrial yeast lasts no more than 3-4 hours, while leavened dough – about 12 hours. The process of making sourdough bread is much longer and more expensive.
Do you toast sourdough bread? You certainly can toast sourdough bread. I love to toast my soft sandwich bread or multigrain bread in the morning. Add a little butter and jam or avocado, and it makes a perfect side to your eggs.
We recommend baking sourdough in a Dutch oven. This lets you cover your bread for the first one-third of its baking time, allowing steam to build. This steam helps the loaf reach an ideal color and texture of crust.
Bimbo, Soft White Bread
"This bread is relatively high in sodium and higher in calories than a single slice of most breads. It also contains almost a tsp of sugar. This would be the worst choice."
"Let's talk about my favorite bread for digestion and gut health: Sourdough bread. Sourdough is incredible because these microbes are transforming the flour," Dr. Bulsiewicz explains in the Instagram Reel, referring to the way the wild yeasts react with the flour and water in the sourdough starter.
Yes, whole grain bread is very good for weight loss. Eating whole grains have been shown to help eliminate more belly fat when compared to eating refined grains. Whole grain bread contains fiber, which may also help keep you full for longer, making it easier to eat less overall and help lose weight.
The Healthier Choice: Multigrain
Both loaves have about 80 calories, negligible fat, and 3 grams of protein per slice, but the multigrain delivers about two times more fiber than the sourdough. Make it into a sandwich and you've nabbed about a quarter of your recommended daily fiber intake.
Pros: For many, sourdough is easier to digest and can help regulate blood sugar levels. Cons: Sourdough is a calorie dense bread, meaning it can be hard to maintain your weight.
Sourdough bread contains lactic acid, which can help reduce inflammation in the body. Chronic inflammation can lead to a variety of health problems, including heart disease, diabetes, and cancer. Adding sourdough bread to your diet can help reduce inflammation and promote overall health.