Why Sourdough Is So Good for You
Sourdough might just be the healthiest bread around and the best part. It’s only made using flour, water, and salt. No hidden extras, no preservatives, additives, emulsifiers, sugars, processed oils and dough conditioners.
What makes it special is the slow fermentation with natural wild yeasts and good bacteria.
That long rise time does some amazing things:
• It helps break down gluten, which makes the bread much easier to digest.
• It reduces something called phytic acid in the flour, so your body can absorb more of the good stuff like iron, zinc, and magnesium.
• It gives sourdough a lower glycaemic index, meaning it won’t spike your blood sugar the way supermarket loaves often do.
• And thanks to the natural acids, it stays fresh for longer without any additives.
Plus, all those friendly bacteria don’t just give sourdough its delicious tang they can also support a healthy gut.
So, when you bite into a warm slice of sourdough, you’re not just enjoying amazing flavour but you’re fuelling your body with a bread that’s as wholesome as it gets.
