Until the development of commercial yeast around 150 years ago, all leavened bread was sourdough. Earliest records date back to Ancient Egypt, so us humans have been eating fermented bread as part of a natural diet, for over five millennia!
Without any artificial raising agents, processing aids, artificial additives or preservatives, sourdough utilises wild yeasts and beneficial bacteria from the atmosphere to ferment the dough. Good for gut health, the long slow fermentation process begins to break down the starches even before it reaches your stomach. That means it’s easier with less work on your digestive system and nutrients are more bioavailable. During the long preparation time much of the gluten (which is a protein) is also broken down into amino acids before you consume it. That is why many people with gluten intolerances are absolutely fine when they eat real, properly fermented sourdough. It also has a lower glycemic index than other breads, and won’t cause your blood sugar to rise so drastically upon eating it.
Remember, real sourdough bread is made from just flour, water and salt, lots of time, dedication and is a true labour of love. The majority of store bought sourdough is not authentic and utilises various unnatural shortcuts in order to speed up the baking process. Labelled ‘sour faux’ by many real artisan bakers, it’s really worth checking the full ingredient list and even the small print, if you want to be certain you are buying the real deal.
