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|