Why would you want to make sourdough bread?

1. It is easy to digest.
The bacteria-yeast fermentation breaks down the starches found in the grains before it even reaches your stomach. That means there is way less work to be done, making it much easier on your gut.
2. It has a lower glycemic index.
Sourdough is fermented in a way that depletes bad starches within it and won’t cause your blood sugar to rise so drastically, compared to commercial breads.
3. Better for gluten-sensitivity.
The longer prep time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it. 
4. More “good acid”.
Lactobacillusis a kind of bacteria found in sourdough bread more so than other types of bread. This results in easier digestion and accessibility to more minerals.
5. Provides healthy bacteria.
Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body.
6. Fewer preservatives.
Sourdough bread contains acetic acid, which naturally preserves itself.  That means that toxic preservatives are not required to make it last.
7. Good fuel.
Sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus.
8. It’s nutritious.
Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. Sourdough maintains many of the original nutrients that are processed out of other kinds of bread.
9. The taste!
Sourdough bread tastes great, on top of being a healthier alternative. What more could you want?
Get my tips and recipes for sourdough baking!

Copyright Jacqueline McLaughlin