The Benefits Of Sourdough

Sourdough isn't a type of flour, but rather a traditional method of bread-making that uses a fermented mixture of flour and water. This mixture, called a 'starter', acts as a natural leavening agent. In sourdough recipes, this starter is combined with more flour to make the dough, which is then shaped into loaves and baked. The use of a sourdough starter instead of commercial yeast not only imparts a unique tangy flavor to the bread but also offers various health benefits, such as improved digestibility and nutrient availability. We do not use commercial yeast at all in our bakery. Everything is made with 100% sourdough fermentation.

Sourdough bread is made from a fermentation process using naturally occurring lactobacilli. The dough is made from flour, water, and salt, and it's left to ferment over a period, which gives it a tangy flavor and a chewy texture - and makes it super easy to digest.

Unlike regular bread, which is made with commercial yeast to speed up the fermentation process, sourdough undergoes a longer and natural fermentation process. This not only enhances its flavor but also results in unique health benefits, like easier digestibility and lower glycemic index.

Many people with gluten sensitivity find they can tolerate sourdough bread better than regular bread. The longer fermentation process helps break down more of the gluten, making it easier to digest. However, it is not suitable for people with celiac disease, as it still contains gluten. Or people with a wheat allergy as all of our breads all contain stoneground wheat flour. The Rye-sourdough contains about 30% wheat, the Sesame Almond Linseed loaf contains 50% wholegrain wheat.

FODMAPs are a group of carbohydrates that can cause digestive discomfort in some people, especially those with IBS (Irritable Bowel Syndrome). The fermentation process in sourdough significantly reduces the level of FODMAPs, making it more tolerable for individuals sensitive to these carbs.

Yes, sourdough bread can be better for your gut health. The fermentation process increases the presence of beneficial bacteria and often results in a bread that’s higher in prebiotics, which help support a healthy gut microbiome.

Yes, sourdough bread generally has a lower glycemic index (GI) than bread made from refined flour and commercial yeast. This means it has a more gradual impact on blood sugar levels.

The natural acids produced during the fermentation process act as natural preservatives, helping sourdough bread resist mold and stale less quickly than conventional breads.

While traditional sourdough bread is not gluten-free, it is possible to make gluten-free sourdough bread using gluten-free flours like rice, oat, and sorghum flours. These breads still offer the benefits of fermentation but without gluten. The least amount of gluten in our breads is the Rye-Sourdough.

Rye tends be much lower in gluten than wheat. This study has found, for example, that per 100g of flour, wheat tends to have around 8.92g of gluten, almost three times higher than rye at around 3.08g.

Sourdough bread can be made from a variety of flours, including all-purpose, whole wheat, rye, and spelt flours. Each type of flour imparts different flavors and textures to the bread.

At BÄCKEREI we're using Stoneground White Wheat, Stoneground Whole Grain Wheat & Rye Flour.

To start a sourdough starter, mix equal parts flour and water in a jar and let it sit in a warm place. Feed it daily with equal parts of flour and water. Over a few days, it will begin to bubble and develop a tangy aroma, indicating that it's active and ready to use for baking. Sourdough Starter - they say - is the tamagotchi for adults.