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This post will go into detail and answer the question that’s on your mind, “What Is Sourdough?”. You will learn what make this type of bread so special is, and all the benefits of making this bread made from wild yeast plus recipes and tutorials!
I have seen the light, friend. The sourdough light and I am never going back. And if you are making your first ever sourdough bread recipe, you too will see the light.
Let me show you the way. Ok that’s a bit dramatic but seriously this naturally leavened bread is a game changer.
Let’s not waste another second.
What Is Sourdough?
Sourdough is basically an ancient way of making bread. It doesn’t rely on commercial yeast, but on wild yeast. 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. The more it is “fed”, meaning fresh flour and water, allows the wild yeast to multiply.
Because it relies on wild yeast, the process can take much longer than commercial yeast bread recipes. But the complex flavor and texture is far superior of any other bread you will ever eat.
Is Sourdough Bread Better For You?
Yes. 1000% yes. Sure at first glance, the nutrition label might look the same to conventional bread. But the long fermentation process is what has sourdough sailing past the conventional bread loaves by a mile for its health benefits. Plus it’s made with just a few simple ingredients compared to store-bought bread that has added chemicals and preservatives.
Phytic Acid Breakdown
Whole grains, in general, that bread is made with can contain lots of great minerals. But the body can have a hard time absorbing those minerals due to phytic acid that is present in grains. But the lactic acid created from the fermentation process helps to break down the phytic acid, which allows your body to be able to absorb more of those minerals than you would be able to with bread made from commercial yeast.
Also, this naturally leavened bread can be much more easily digested and enjoyed, especially those with a gluten sensitivity. The long fermentation process helps to already start the process of breaking down the gluten in the bread making it much easier to digest.
So more vitamins, minerals, and it’s easier to digest. Basically, sourdough is awesome.
Sourdough will also help break down the glucose because the natural yeast will feed on it. This means it will not spike your blood sugars, like a store-bought sandwich bread.
What Makes Sourdough Bread Sour?
So the thing that makes this type of bread, well, sourdough, is its “sour” flavor. And although the bread relies on the wild yeast, the sourness doesn’t actually come from it.
According to the Kitchn, The sour flavor is due from two kinds of good for you bacteria — Lactobacillus and acetobacillus . These bacteria grow alongside the wild yeast in the sourdough culture creating lactic and acetic acid, creating that sour flavor.
The amount of sour your bread will have in the end can depend on how you develop the culture, the age of the starter, the flours used – but ideally it will have a touch of sourness that plays well with the earthy, sweet, yeasty flavors of the rest of the bread.
Recipes And Tutorials
- How To Make Sourdough Starter From Scratch
- How To Feed And Maintain A Sourdough Starter
- My Favorite Sourdough Bread Tools and Resources
- Sourdough A To Z Book and Course (Traditional Cooking School)