I have often wondered whether sourdough bread is any healthier than normal bread so was intrigued when Bertinet Bakery offered to share this with me and thought you would love to find out too. Here are five ways sourdough is healthier than other bread by artisan sourdough brand, Bertinet Bakery
Instead, they choose the very best natural ingredients and invest the time and discipline needed to create real, honest loaves that look, smell and taste amazing. With little fuss and plenty of time, this is bread made better.
Supports a happy gut
Sourdough contains naturally occurring bacteria that acts as a prebiotic (food for gut bacteria) and is therefore regarded as being a good option when it comes to gut health.
Unlike most bread, sourdough’s fermentation process relies on yeast and healthy bacteria naturally present in the high-quality flour to leaven the bread. These healthy bacteria are also found in fermented foods including yoghurt, kefir, pickles, sauerkraut and kimchi
Easier to digest
Due to its high natural prebiotic and probiotic properties, it’s easier on digestion. This is because sourdough baking is a longer process and so the wheat gets broken down more in comparison to standard bread which is made using dried yeast and the Chorleywood Process.
The standard method causes bread to rise artificially quickly so there’s not much time for the wheat to be broken down and our bodies can find this harder to stomach
It appears, through the test of time, that sourdough has less impact on people with intolerances and allergies. Unlike supermarket bread which is only 150 years old, Sourdough has been joyfully consumed for thousands of years
Hot to make perfect sourdough at home
Bertinet Bakery’s top tips to create your own proper artisan sourdough loaf at home
Unlike most bread, Sourdough matures as it naturally ages, making it both delicious and versatile, and a labour of love.
You’ll need just three simple ingredients used to make sourdough – water, flour, and salt
How to make a sourdough starter
Make a sourdough starter by combining flour and water into a jar, and leaving it to grow for a few days – ideally around seven. You will need to top it up with a little more flour and water over time until it bubbles up. Do not rush this process as the longer the fermentation, the better the sourdough
How to use the starter to make the loaf
Mix the starter with flour and water and let it rest for a few hours to thicken
After that, add salt and slap and fold the dough to create aeration and let it rest for 10-30 minutes
Repeat this step a few times until the dough becomes smooth and stretchy
Rising your sourdough
You can let the dough rise at room temperature until it grows to about 1.5 times its original volume
Then, shape the bread loaf as you wish and bake it
Let it cool for 2-3 hours and you can enjoy your delicious sourdough bread
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