A Baker's Dozen Reasons Why Sourdough Bread is good for you!
 |
| Baked Sourdough Bread from The Garry Farm |
1. Sourdough often has a lower glycemic index than that of other breads–meaning, it
doesn’t spike blood sugar as dramatically. This is because it depletes damaged
starches within it, simply by its fermentative nature.
2. Sourdough bread contains the bacteria Lactobacillus
in a higher proportion to yeast than do other breads. More Lactobacillus means
higher production of lactic acid, which means less of the potentially
dangerous phytic acid. And what does that mean? More mineral
availability and easier digestion!
3. Easier digestion is made even more possible by the
bacteria-yeast combo working to predigest the starches in the grains.
Predigestion by sourdough = less digestion for you.
4. Sourdough preparation is more lengthy (triple leavening, lengthy kneads.) This longer prep time results in the protein gluten being broken
down into amino acids. Again, this translates to easier and more pleasant
digestion, sometimes even for those who are sensitive to gluten.
5. Acetic acid–which inhibits the growth of mold, is
produced in the making of sourdough. So, sourdough naturally preserves itself.
Isn’t that amazing? The is produced by the extreme kneading so necessary in the making of sourdough
 |
| Picture of bread during its final rising |
6. The fermentation process increases the content of
beneficial bacteria in the bread AND the gut.
 |
| Sourdough in the "rising" bowl getting ready to do some rising. 1/2 will be retained for more baking later |
7. Additionally, these bacteria control yeast population in
the gut, so yeast overgrowth and infection is less likely to occur.
8. The integrity of sourdough is very complex that it contains
a host of goodness nutrients. In sourdough, you can find vitamins
B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron,
manganese, calcium, magnesium, phosphorus, zinc and potassium–in addition to
uniquely balanced proteins and fatty acids. This is in contrast to most commercially
produced breads, which maintain only a fraction of their original nutrient
content after all the processing they undergo and those breads often add
artificial vitamins.
9. Sourdough bread made with wild yeast, bacteria, and whole
grain flour is the oldest and most original form of leavened bread. It truly is
an ancient art that is crafted in harmony with nature. It’s only natural that
we eat it as opposed to other breads.
10. And farm/natural food guru Michael Pollan made his own
sourdough in The
Omnivore’s Dilemma
11. The Garry Farm sourdough starter is the wild yeast Kind on the
farm, our bread features local organic non gmo grains as well as other freshly
ground organic wheatberries .
12. Our bread
contains NO yeast (it makes its own), preservatives or additives and is very
versital – using it to eat or toast if you prefer and serve with cheeses, or as
baby pizzas or appetizers, make a salad bowl of it or a soup bowl, make your
own croutons or French toast!
13. Our bread goes
through several leavenings and is hand kneaded and crafted. A time consuming
process but so worth the outcome!
 | |
| A loaf of homemade Sourdough gracing the Garry Farm Table |
