Why is sourdough bread easier to digest

Given that long, slow fermented bread has this potential for human health, especially for diabetics, it seems to me unbelievable that there is no regulation specific to sourdough that stipulates the process of its fermentation. More importantly how can they identify a bread that can help regulate blood sugar? Chris Young of The Real Bread Campaign believes that genuine sourdough is made using a dough or batter of water and cereal flour containing a culture of naturally occurring yeasts and lactic acid bacteria.

Importantly it is not made using commercial yeast, dried sourdough powder, artificial additives or other acidifiers, such as yoghurt or industrial acetic acid, that merely give a sour flavour without the benefits. There is currently no legal definition of what long, slow fermented bread is in Britain. Does long and slow mean an hour or three or eighteen? The process of making sourdough is an artisanal one because the length of the fermentation process is determined by many factors, including the kind of flour you use, the ambient temperature, the water temperature and the amount of starter used.

As a baker I can tell if a sourdough has fermented long enough by the look and touch and feel. Finding an exact definition for long slow fermentation may well be the key to change.

What I do know is that after decades of bland, virtually indistinguishable white sliced factory loaves, there has been a huge resurgence of interest in artisan breads. Customers can now enjoy the added depth and complexity of flavour in the wide array of breads that are now being baked, and perhaps a range of other benefits that only genuine sourdough, slowly leavened with a live culture, can create.

For a variety of reasons, increasing numbers of people are prepared to pay a premium for genuine sourdough. Some progress has been made in this respect in France , where the pH acidity and acetic acid content of sourdough is regulated.

In the end the best advice I can offer to anyone is talk to your baker and ask how long the bread is fermented for — or make your own. Allow yourself about three to four hours for the dough to be mixed, folded and shaped, ready to place in the coldest part of the fridge to prove through the day or overnight.

I never tire of taking sourdough boules out of the oven. The house smells like a French bakery and there is real joy in taking out a glorious loaf. If you are making bread for the first time or you are not confident shaping sourdough, you can put it into a 1kg banneton or bread tin greased liberally with butter.

Bake as per the recipe instructions below. Mix well and leave, covered on the counter in the kitchen. It will be lively and bubbly and ready to bake with after 8 hours. Because the process of making this bread is extended, I have suggested times at each stage based on an evening of bread making, with the dough rising overnight.

However, you can also start your bread first thing in the morning. In a large bowl whisk your water and starter together. Add all the flour and salt and mix gently until all the ingredients come together into a large ball. Cover with a damp cloth and let the dough rest in a cool environment for about 2 hours. Instead of kneading the dough, fold it. Lift and fold it over, doing a quarter turn of your bowl, and repeat three times.

Do this three more times at minute intervals with a final minute rest at the end. Shape the dough lightly into a ball then place seam side up into a round banneton dusted with flour. Dust the top with flour, then cover with a damp tea towel.

Leave dough to one side for an hour, then transfer to the fridge and leave to prove there for 8—12 hours. While it is heating, place your Dutch oven or baking dome in the oven, or if you are using a baking stone, place a large pan of boiling water on the bottom of the oven. The hydration helps form a beautiful crust. The reasons given are usually that bread is full of carbohydrates, makes you gain weight, and is bad for your health.

This may be impractical for most of us. Yes, there are alternatives, but sourdough bread health benefits make it an excellent and healthy bread choice. Sourdough improves the texture and palatability of whole-grain and fibre-rich products.

Every starter gives its own unique flavour to the bread, from the wild yeast and bacteria that live in the starter. The combination of bacteria and yeast working together to break down the starches in the grains makes sourdough bread easier to digest. As does the longer preparation time, which results in the protein gluten being broken down into amino acids. Try the taste test and decide for yourself.

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Facebook Twitter Pinterest. Latest from the blog. Previous Post: « Seville Orange Marmalade. Next Post: Is dark chocolate a probiotic? There are many more recipes available, as well. Sourdough bread is a great alternative to conventional bread.

Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.

Just remember that sourdough bread can be made from virtually any type of flour, so opt for a whole grain variety. Sourdough bread has been touted as a safe option for those who avoid gluten.

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