But the lactic acid created from the fermentation process helps to break down the phytic acid allow your body to be able to absorb more of those minerals than you would be able to with bread made from commercial yeast.Īlso, sourdough bread can be much more easily digested and enjoyed, especially those with a gluten sensitivity.
But the body can have a hard time absorbing those minerals due to phytic acid that is present in grains. Whole grains, in general, that bread is made with can contain lots of great minerals. Plus it’s made with just a few simple ingredients compared to store-bought bread that has added chemicals and preservatives. But the long fermentation process is what has sourdough sailing past the conventional bread loaves by a mile for its health benefits. Sure at first glance, the nutrition label might look the same to conventional bread. But the complex flavor and texture is far superior of any other bread you will ever eat. The more it is “fed”, meaning fresh flour and water, allows the wild yeast to multiply.īecause sourdough relies on wild yeast, the process can take much longer than commercial yeast bread recipes. By simply combining flour and water, you create a live fermented culture from the wild yeast found on the grains of the wheat that the flour is made from. Sourdough doesn’t rely on commercial yeast, but on wild yeast. Sourdough is basically an ancient way of making bread.
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How To Make This Sourdough Bread Recipe From Starter.How can you tell when your starter is ready?.
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