What is Sourdough?
I find that there tends to be some confusion about what exactly sourdough is. The truth is, sourdough isn’t just bread, and it’s not a flavor. Sourdough is an ancient technique that dates back to Biblical times, long before our food became commercialized and manmade yeast was created. The technique of sourdough utilizes wild yeast to leaven bread and other baked goods through natural, healthy bacteria. Fermentation happens as the wild yeast and lactic acid bacteria in sourdough starter essentially eat the starch present (more on that below).
Sourdough bread is made through this fermentation process that relies on naturally occurring wild yeast and bacteria in a sourdough starter. Unlike commercial bread made with store-bought yeast, sourdough is leavened using a sourdough starter. This starter captures wild yeast and beneficial bacteria from the environment, giving sourdough its unique flavor and texture, but also some amazing health benefits.
The Fermentation Process
The fermentation process in sourdough involves two main components: the wild yeast and the lactic acid bacteria. The wild yeast feeds on the sugars in the flour, producing carbon dioxide, which makes the bread leaven, or rise. Simultaneously, the bacteria produce acids that contribute to the bread’s tangy flavor and improve its shelf life.
One of the main benefits is that this slow fermentation not only enhances the flavor but also makes the bread (or other baked goods made with it) easier to digest, and lowers the gluten content of the bread significantly.
Clean Ingredients
One of the key factors that sets sourdough apart from many other types of bread is its clean ingredient list. Real sourdough contains only three ingredients: flour, water, and salt. There are no additives, preservatives, or artificial flavorings commonly found in commercially produced breads.
Nutritional Benefits
Sourdough is often considered a healthier alternative to other breads for several reasons:
Digestibility: The fermentation process breaks down gluten and complex carbohydrates, making sourdough easier to digest.
Lower Glycemic Index: Sourdough's unique fermentation can result in a lower glycemic index compared to other bread types. This means it has a smaller impact on blood sugar levels, and won’t spike your blood sugar like other commercial breads.
Nutrient Absorption: The lactic acid bacteria in sourdough can help increase the bioavailability of nutrients found in the grain, such as minerals, making them more accessible for your body to take in.
So, sourdough is more than just a delicious loaf of bread! It's a product of natural fermentation that offers distinct flavors, clean ingredients, and a range of health benefits. That’s why we use sourdough in every single one of our products at the bakery. However you’re enjoying it, sourdough stands out in the world of bread for its simplicity and clean health benefits.