08/22/2024
Sourdough bread 🥖
1. Improves digestion
This type of preparation allows the bacteria in the yeast to have an important mission: pre-digesting the starch in the grains. Which means that the human body takes less time to process it.
2. Sourdough contains a lot of lactic acid
Sourdough bread contains lactobacilli in a greater proportion than breads made with other yeasts. The greater amount of lactobacilli translates into greater production of lactic acid, which facilitates digestion and the absorption of minerals such as potassium, magnesium and zinc.
3. Gluten-free
When preparing this type of bread, you must consider that it will take a long time and this factor also causes the gluten to break down to become amino acids. Something very good for people who are sensitive to this component.
4. It is preserved naturally
Many breads on the market need artificial preservatives so that they can last a long time; However, sourdough bread inhibits mold growth, as acetic acid is produced during production and is preserved naturally.
5. It has a low glycemic index
Perhaps many people avoid eating bread because they have problems with their weight, it is evident that industrial white bread generates this type of problems – especially in those who have problems with their metabolism – due to its high glycemic content; however, in sourdough bread, this scenario does not exist.
6. It contains many vitamins and minerals
The composition of sourdough is so complex that it houses many nutrients. Among them are vitamins B1 to B6, B12, folate, thiamine, niacin, riboflavin, vitamin E, iron, magnesium, calcium, phosphorus, zinc and potassium. In addition, it also has an incredible balance of proteins and fatty acids.
7. Improves texture and flavor
Sourdough improves the texture and flavor of bread due to the natural yeast and bacteria involved in its production process, and fermentation helps to achieve a high fiber content.
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