With the recent upsurge of remote starters and homemade practices, there is a renewed popularity in making sourdough bread. Many reasons qualify sourdough bread making as a popular activity, and its history date back to thousand years. It is the oldest traditional form of leavened bread ( bread rising happens due to yeast or similar raising agent) and is typical cuisine of many cultures across the globe.
Making sourdough bread is easy. It needs only the starter mixture of flour and water to create a wild yeast collection. As a result, the mixture produces lactic acid that gives its unique tangy taste. The acid adds to the flavour of the bread and kills the unwanted bacteria that help to keep the starter from getting bad.
Today, sourdough bread is prevalent in all professional bakeries, and people prefer it over other bread. Barnetts Bakery crescent especially has a huge crowd of customers who only demands sourdough bread items. Some criteria make sourdough much healthier than other bread. Scientists also confirm that naturally fermented bread like sourdough is much healthier than whole wheat or white bread.
Explore the potential beneficial health factors that Sourdough bread can offer:
- High Nutritional Value
This bread has a rich source of vitamins, minerals, and antioxidants. In addition, various studies show that peptides in sourdough bread can prevent signs of aging, specific cancer, and chronic health problems like rheumatoid arthritis.
- Prevents Diseases
Compared to other bread, sourdough has a high amount of antioxidants due to the effect of lactic acid bacteria. Antioxidants help recover cell damage, which protects against severe illnesses like heart problems, Alzheimer’s disease, and many more.
- Improves Body Functions
Rich nutrients present in sourdough bread make the body absorb them easily. The fact is that the lactic acid bacteria interact with the nutrients in a certain way. These bacteria kill some commonly found bacteria in other bread. As a result, it helps the availability of nutrients like folate, magnesium, and potassium in sourdough bread. Your body demands folate that strengthens cell division and other genetic factors.
Potassium also plays a significant role in the proper functioning of cells. For example, it aids in regulating heartbeats and the smooth function of nerves and muscles. Potassium also helps in the metabolism of carbs and in making proteins. Magnesium helps control protein and blood sugar levels, regulates nerve and muscle function, and makes DNA, proteins, and bone.
- Improves Digestion
Some people think sourdough bread is more digestible than white or whole wheat bread. It is because this bread contains a probiotic element that helps your intestine get the ‘good bacteria. These bacteria aid in digestion and keeps the digestive system stable.
- Less Gluten Than Others
In sourdough, the presence of gluten is pretty less than in other types of unfermented bread. However, it is also possible to make 100% gluten-free products out of sourdough with oat flour, brown rice, etc. Thus, making them healthier, and you can eat guilt-free.
If you’re unsure where to get the best sourdough bread, check out Barnetts Bakery crescent. It is one of the oldest and most renowned outlets in Australia, providing service since 1934. They provide authentic traditional sourdough dishes, and you’ll also get gluten-free options.
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