Why Sourdough Bread?

Why?  With the invention of quick and instant yeasts, our society has unknowingly taken on new health complications.  The quick and instant yeasts used in all commercial breads and in most homemade breads does not allow enough time for the release of most of the beneficial nutrients in the grains that make up our bread.  And, in actuality many people are experiencing serious health problems by eating these bread products being produced without the breakdown of these proteins and acids. 

10 reasons for sourdough bread:

1. Sourdough often has a lower glycemic index than that of other breads–meaning, it doesn’t spike blood sugar as dramatically. This is because it depletes damaged starches within it, simply by its fermentative nature.

2. Sourdough bread contains the bacteria Lactobacillus in a higher proportion to yeast than do other breads. More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More mineral availability and easier digestion!

3. Easier digestion is made even more possible by the bacteria-yeast combo working to predigest the starches in the grains. Predigestion by sourdough = less digestion for you.

4. Sourdough preparation is more lengthy (soaking, rinsing, etc.), and this longer prep time results in the protein gluten being broken down into amino acids. Again, this translates to easier and more pleasant digestion, sometimes even for those who are sensitive to gluten.

5. Acetic acid–which inhibits the growth of mold, is produced in the making of sourdough. So, sourdough naturally preserves itself. Pretty neat considering the toxic preservatives thrown into the food supply today.

6. The fermentation process increases the content of beneficial bacteria in the bread AND the gut. Healthy gut bacteria = happy body.

7. Additionally, these bacteria control yeast population in the gut, so yeast overgrowth and infection is less likely to occur.

8. The integrity of sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium–in addition to uniquely balanced proteins and fatty acids. Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

9. Sourdough bread made with wild yeast, bacteria, and whole grain flour is the oldest and most original form of leavened bread. It truly is an ancient art that is crafted in harmony with nature. It’s only natural that we eat it as opposed to other breads.

10. Knowing how to make your own sourdough starter means you don’t have to worry about storing enough yeast.

11. Another good reason is the FLAVOR. Tangy and distinctive, it will undoubtedly leave you wanting another bite.

Difficulties with making/eating sourdough bread:

·         Learning curve to make

·         Time requirements to make

·         Adjustment for family getting used to taste, texture, GI change.

·         Does your family like homemade bread?  Sprouts? Preferences for store bread for sandwiches, French Toast.

·         It is important to make it part of your way of life now, so it is not a sudden change.  Make it part of your regular diet and grocery items and food storage. 

If you are new to sourdough – Please start with Pancakes.