Sourdough bread has gained a lot of popularity in the last ten years or so. But did you know that its roots go much deeper than the modern bread you see on supermarket shelves? This ancient bread-making method has actually been cherished for generations, and its uniqueness lies in the use of wild yeast rather than artificial yeast. Here’s how it all works, and why it’s so much healthier than regular old bread.
The Essence of Sourdough
To create sourdough bread, bakers utilize a “starter,” a naturally fermented dough that hosts wild yeast obtained from multiple culture loops. This traditional approach to bread-making actually took place long before the mass production of store-bought bread came into the picture, which relies on artificial yeast for quick and uniform results.
The Natural Advantages
Wild yeast offers more than just flavor to the table. It brings the benefits of beneficial bacteria that aid in breaking down gluten and phytic acid. This contributes to improved digestion, making sourdough a favorable choice for individuals sensitive to gluten or seeking a gentler bread option. When you consider all of these factors, it’s not hard to see why sourdough bread is such a healthy and delicious choice!
