After an explosion in sourdough bread-making during the pandemic lockdown era, the naturally leavened bread remains a favorite among many, and for good reason. But is sourdough bread healthy?
Sourdough is often hailed as a superfood and healthier option compared to normal bread. It’s a staple of the meal that the world’s longest-living family eats every day, and it may be easier on the digestive system for some people.
So, is sourdough healthier than regular bread? Does it have any health benefits? We spoke to experts to find out.
What is sourdough bread?
Regular bread is made with commercial or baker’s yeast (a species of fungi called Saccharomyces cerevisiae), which allows the bread to rise, Josephine Wee, Ph.D., an assistant professor of food science at Penn State University, tells TODAY.com.
The yeast is activated and mixed with water, flour, salt and other ingredients, which are kneaded into a dough and then baked.
Sourdough bread is made with a “starter” culture — made from fresh flour and water — which contains wild yeast and live bacteria instead of baker’s yeast, Wee explains.
The community of wild yeasts and bacteria in a sourdough starter are naturally-occurring in the environment — they come from the flour and water used to make the starter, the kitchen it was made in and the air, Charlene Van Buiten, Ph.D., an assistant professor of food science at Colorado State University, tells TODAY.com.
The sourdough starter microbiome includes lactic acid bacteria and acetic acid bacteria, says Wee, which is what gives the bread its signature sour, tangy taste.
The starter is left in jar to ferment, says Van Buiten, which can take up to a week or longer. The fermentation process creates carbon dioxide, says Van Buiten, which leavens the bread naturally.
When the starter is ready, it’s mixed into the dough, which is allowed to rise and baked. Sourdough is often chewier and more complex than regular bread, the experts note.
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