Here are a few links about Sourdough Bread that we feel will help you understand why we choose to bake with starter instead of Baker's Yeast.
We also are moving toward the use of Whole Grain Flours as we find more and more evidence supporting its healthful qualities.
Should you find information you feel would help, please send use an email and we will share it with our followers.
We also are moving toward the use of Whole Grain Flours as we find more and more evidence supporting its healthful qualities.
Should you find information you feel would help, please send use an email and we will share it with our followers.
This is an artical written by Alina Petre, MS, RD (CA) 0n www.healthline.com
Why Sourdough Bread Is One of the Healthiest Breads
Sourdough bread is an old favorite that has recently risen in popularity.
Many people consider it to be tastier and healthier than conventional bread. Some even say that it's easier to digest and less likely to spike your blood sugar.
But is there any truth to these claims? This article takes a close look at the evidence.
What Is Sourdough Bread?Sourdough is one of the oldest forms of grain fermentation.
It's believed to have originated in ancient Egypt around 1,500 BC and remained the customary form of bread leavening until baker's yeast replaced it a few centuries ago (1Trusted Source).
A leavened bread is a bread whose dough rises during the bread-making process as a result of gas being produced as the grain ferments.
Most leavened breads use commercial baker's yeast to help the dough rise. However, traditional sourdough fermentation relies on "wild yeast" and lactic acid bacteria that are naturally present in flour to leaven the bread.
Wild yeast is more resistant to acidic conditions than baker's yeast. This is what allows it to work together with lactic acid-producing bacteria to help the dough rise.
Lactic acid bacteria can be found in several other fermented foots, including yogurt, kefir, pickles, sauerkraut and kimchi.
The mix of wild yeast, lactic acid bacteria, flour and water used to make sourdough bread is called a "starter." During the bread-making process, the starter ferments the sugars in the dough, helping the bread rise and acquire its characteristic taste.
Sourdough bread takes much longer to ferment and rise than other types of bread, which is what creates its particular texture.
To this day, making sourdough bread remains popular in Mediterranean and Middle Eastern countries, as well as in the San Francisco Bay region of the US.
Some store-bought sourdough breads are not made using the traditional sourdough method, thereby reducing their health benefits.
Buying sourdough bread from an artisan baker or a farmer's market increases the likelihood of it being "true" sourdough bread.
SUMMARY:Sourdough is an old form of bread leavening. It relies on a mix of wild yeast and lactic acid bacteria that are naturally present in flour, rather than baker's yeast, to leaven the dough.
Nutrition ContentThe nutrition composition of sourdough bread depends on the type of flour used to make it — whether it's whole grain or refined.
Nevertheless, sourdough's nutrition profile resembles that of most other breads.
On average, one medium slice weighing approximately 2 ounces (56 g) contains (2):
SUMMARY:Sourdough's basic nutrition profile resembles that of other breads, but it has a few special properties that make it more nutritious.
Why Sourdough Bread Is One of the Healthiest Breads
Sourdough bread is an old favorite that has recently risen in popularity.
Many people consider it to be tastier and healthier than conventional bread. Some even say that it's easier to digest and less likely to spike your blood sugar.
But is there any truth to these claims? This article takes a close look at the evidence.
What Is Sourdough Bread?Sourdough is one of the oldest forms of grain fermentation.
It's believed to have originated in ancient Egypt around 1,500 BC and remained the customary form of bread leavening until baker's yeast replaced it a few centuries ago (1Trusted Source).
A leavened bread is a bread whose dough rises during the bread-making process as a result of gas being produced as the grain ferments.
Most leavened breads use commercial baker's yeast to help the dough rise. However, traditional sourdough fermentation relies on "wild yeast" and lactic acid bacteria that are naturally present in flour to leaven the bread.
Wild yeast is more resistant to acidic conditions than baker's yeast. This is what allows it to work together with lactic acid-producing bacteria to help the dough rise.
Lactic acid bacteria can be found in several other fermented foots, including yogurt, kefir, pickles, sauerkraut and kimchi.
The mix of wild yeast, lactic acid bacteria, flour and water used to make sourdough bread is called a "starter." During the bread-making process, the starter ferments the sugars in the dough, helping the bread rise and acquire its characteristic taste.
Sourdough bread takes much longer to ferment and rise than other types of bread, which is what creates its particular texture.
To this day, making sourdough bread remains popular in Mediterranean and Middle Eastern countries, as well as in the San Francisco Bay region of the US.
Some store-bought sourdough breads are not made using the traditional sourdough method, thereby reducing their health benefits.
Buying sourdough bread from an artisan baker or a farmer's market increases the likelihood of it being "true" sourdough bread.
SUMMARY:Sourdough is an old form of bread leavening. It relies on a mix of wild yeast and lactic acid bacteria that are naturally present in flour, rather than baker's yeast, to leaven the dough.
Nutrition ContentThe nutrition composition of sourdough bread depends on the type of flour used to make it — whether it's whole grain or refined.
Nevertheless, sourdough's nutrition profile resembles that of most other breads.
On average, one medium slice weighing approximately 2 ounces (56 g) contains (2):
- Calories: 162 calories
- Carbs: 32 grams
- Fiber: 2–4 grams
- Protein: 6 grams
- Fat: 2 grams
- Selenium: 22% of the RDI
- Folate: 20% of the RDI
- Thiamin: 16% of the RDI
- Sodium: 16% of the RDI
- Manganese: 14% of the RDI
- Niacin: 14% of the RDI
- Iron: 12% of the RDI
SUMMARY:Sourdough's basic nutrition profile resembles that of other breads, but it has a few special properties that make it more nutritious.