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

Why sourdough is healthier than other bread and sourdough making tips from a specialist

Bertinet Bakery’s bread is born of traditional methods and the fewest, simplest ingredients. They don’t use anything artificial. No dodgy extras to synthetically boost shelf life or softness.

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

A piece of bread

More nutritious

Sourdough contains more antioxidants and fibre and has a higher overall nutrient profile than other regular bread such as white, Chorleywood processed bread.

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

Sourdough and Bread

All-natural

Real sourdough is chemical-free, incorporating only three simple ingredients – flour, water and salt. Many other supermarket loaves of bread contain unnecessary additives such as sweeteners and oils

Friendly food

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

Sourdough and Bread

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

Closeup of sourdough bread

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

Sourdough and Bread

Why not use your perfect sourdough to make pizza too? Could it be something different to put on your meal plan this week?

Pinterest pin with sourdough bread in packaging on wooden board

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