Sourdough bread is experiencing a comeback

Using sourdough starter as a leavening agent makes the bread softer, but its benefits go far beyond that. Sourdough bread lasts much longer than bread made with commercial yeast and rarely molds. It contains a wide range of lactic acid bacteria that ferment the grains and improve digestibility. Thanks to fermentation, the characteristic tangy flavour appreciated by sourdough enthusiasts develops. Unlike commercial yeast, sourdough imparts a distinctive aroma to the bread. During baking, the sugars and carbohydrates caramelize, further intensifying the flavour. Additionally, many people find sourdough easier to digest compared to bread made with commercial yeast.

What health benefits does sourdough offer?
From a nutritional perspective, sourdough bread has numerous advantages. It promotes a greater feeling of fullness, is particularly rich in nutrients, and allows for better absorption of vitamins and minerals. It also supports digestion thanks to the many prebiotic and probiotic bacteria that positively influence gut flora. Studies show that sourdough breads cause blood sugar levels to rise more slowly, leading to a flatter glycemic curve. This means that blood sugar increases more gradually and decreases at a similarly slow rate, which is especially important for people with diabetes. Sourdough bread can also be a valuable addition in diabetes prevention.

In short: sourdough bread combines the pleasure of good food with health benefits – a trend that is making a comeback.

Text sources:
Wieder im Trend: Sauerteig – consumo.ch
Ernährungstrend: Sauerteig bringts