Do you love fresh, crusty, crunchy bread?
We do!! And we want to share some info about our favourite one: sourdough bread!

Here are some facts:

  1. It’s such an old form of leavened bread and hasn’t changed much with modernisation that it’s one of the least processed breads we can eat.
  2. The sourdough starter that causes sourdough bread to rise is rich in both prebiotics and probiotics. And while the probiotics don’t survive the high heat of the oven when sourdough bread is baked, prebiotics do. The bacteria in our guts feed on these prebiotics and help produce nutrients for our bodies that lead to a healthier digestive system.
  3. When sourdough bread dough is rising, the bacteria from the starter ferments the flour in the dough and pre-digests it. That means sourdough it’s easier to digest than conventional bread. If you have a gluten sensitivity, you might have no problem eating sourdough bread!
  4. The sourdough starter breaks down the wheat but also breaks down Phytic acid. Naturally found in wheat, Phytic acid actually blocks our bodies from absorbing many vitamins and minerals. But once it’s degraded, we’re able to absorb good things like potassium, magnesium, zinc, and folate from the bread.
  5. Because of the fermentation process used to make sourdough bread, many of the sugars and starches in the flour are broken down and eaten up by the natural yeasts so there is much less left in the baked bread than a conventional loaf. That means sourdough bread’s glycemic index is lower.
  6. For the most nutrients, opt for whole wheat sourdough bread.
Enjoy your fresh bread without guilt!