Sourdough Bread
Occasionally, you find yourself eating something you enjoy and learn it has health benefits too. I’ve been a true-blue whole grain, whole wheat bread girl for years, except for the random restaurant sandwich served on sourdough. Then I discovered more of what this centuries long carbohydrate has to offer. Get ready to hear about the “wonders” of sourdough bread.
Sourdough Origins
It is believed to have started in Egypt some 4500 years ago and spread north to ancient Greece and eventually to other parts of Europe. Master bakers of France took their sourdough baking formula to northern California. During the gold rush when food was scarce, miners used flour to make delicious and nutritious loaves. The bread had a tangier, more flavorful taste than elsewhere, subsequently San Francisco sourdough was born.
Nutrition
This involves one of the oldest forms of grain fermentation, surely fermenting flour and water rather than adding yeast to create a leaven. Sourdough preparation can increase pre and probiotic properties which may help your gut. Fermentation alters the enzymes in wheat and may potentially help reduce adverse reactions to gluten. Sourdough is a staple of the Mediterranean diet, and some studies suggest it has possible positive effects on aging and lowering disease risk.
Store Bought or Scratch
If you choose to prepare it from scratch, then you’ll need a starter which is fed and kept alive for at least a week before it’s ready to make bread. Some starters have been maintained for years and passed down through generations. Not all brands are traditional, therefore consider purchasing from an artisan baker or the farmer’s market.
Whether you make or buy it, think about adding sourdough bread to your eating plan. I can’t get enough of it as avocado toast. Try it for croutons, breadcrumbs, Reuben sandwiches and everybody’s favorite peanut butter and jelly.