Sourdough is a variety of bread that has a unique tangy taste (hence the name!). Instead of using regular yeast, it uses a live fermented culture called a sourdough starter to make it rise.
This fermentation process takes a long time, usually between 18 and 36 hours, which is much longer than the quick industrial methods used for other bread.
-
Since sourdough is made with natural ingredients and without preservatives, it's a healthier option compared to some other bread types.
-
The slow fermentation process and natural acids in sourdough make it easier for our bodies to digest and absorb. Plus, this process creates more beneficial bacteria, both in the bread itself and in our bodies. It also gives the bread its crusty yet airy texture and helps it last longer without going stale.
-
The tangy flavour comes from the fermentation process, where lactic acid bacteria play a big role.
-
Sourdough has a lower glycaemic index, meaning it doesn't cause a quick spike in blood sugar levels.
-
It also has higher levels of lactic acid, which aids in digestion and better mineral absorption.
-
The acetic acid in sourdough acts as a natural preservative, so there's no need to add any chemical preservatives. And because it contains whole flour, wild yeast, and bacteria, it's packed with various vitamins and nutrients that may not be found in other bread.
In a nutshell, its unique flavour, texture, and nutritional benefits make it a popular and traditional option that has been enjoyed for thousands of years!
But the best part is, a true sourdough bread is very, very tasty!
