Sourdough VS White Bread | Why Sourdough Bread is Good for You

Sourdough VS White Bread | Why Sourdough Bread is Good for You

The first ever sourdough was discovered in ancient Egypt at around 4,000BC, according to LA Times, quite by accident, really.

A baker left some flour and water mix sitting around and promptly forgot about it till the wild yeast in the environment had worked its way through most of it. To his amazement, the odd mix puffed up when it was cooked. Hence the rise of sourdough.

Today, we see the rise and rise of sourdough breads in cafés, restaurants and even at home!

But before I get into the nitty gritty of how to make a good sourdough, let's talk about why sourdough bread is good for you.

Sourdough is more flavourful

The complex, vinegar-ish flavour is what distinguishes sourdough from normal white bread. The long fermentation process produces these organic acids, as byproducts, that give it its peculiar tang. I get that it's an acquired taste but heck, it's 100% natural!

Sourdough is more nutritious

Apart from it being way more satisfying than normal white bread. Sourdough has a higher nutrient profile than normal white bread. Problematic anti-nutrients inherently present in grains interfere with mineral absorption in our bodies. But, the natural fermentation process pre-digests these toxic enzymes so we can more readily access the grains' innate vitamins, minerals and nutrients. That, makes sourdough a much gentler substitute to regular white bread especially for those with food sensitivities and digestive issues.

Sourdough increases digestibility

Because of the long fermentation process and the breaking down of notorious anti-nutrients, the pre-digested grains are more easily digested than regular store-bought bread. They also cause noticeably less bloating.

Sourdough is good for your gut

It's both a probiotic as well as a prebiotic. Although much of the probiotic is destroyed by the high heat in the oven, much of the fibre or prebiotic remain intact. These become fodder for your good gut bacteria making you feel satiated so you stay full for longer... giving your microbiome a much needed boost.

Sourdough regulates blood sugar

Sugars and starches are exactly what fuels the fermentation process. The wild, natural yeast and bacteria feed on sugars and starches present in the flour converting them to alcohol and carbon dioxide, which make the sourdough rise. But, what it doesn't do is spike blood sugar.

And those are five good reasons why sourdough bread is good for you. Still not convinced? Here's more food for thought.

Sourdough is made using only water, flour and salt. 

Whereas commercial white breads are made using a long list of ingredients - chemicals and preservatives - so they can last longer. I wonder how long more they'll stay in our bodies?

White Bread

wheat flour

sucrose

palm oil

skimmed milk powder

common salt

dextrose

baker’s yeast

emulsifiers

ammonium sulphate

sodium chloride

calcium sulphate

thiamine

riboflavin

niacin

hydrogen reduced iron

calcium propionate

Everybody's switching to sourdough. Switch to sourdough, today!