Want to learn more about the nutrition in sourdough bread? This informative article unpacks whether sourdough is healthier than other breads.
An old, fermented, bready friend
Sourdough is the oldest form of bread. The fermentation process of sourdough uses wild yeast as a leavening agent to trap air bubbles in the dough through a chemical reaction, which gives it its signature air bubbles and flavor.
The nutrition facts of sourdough
Sourdough is generally considered to be more nutritious than other types of bread, because of the chemical reactions in the fermentation process and because of the whole grains in the flour. The fermentation process may lead this bread to create less of a spike in blood sugar, although that science is not fully understood.
One way in which it is healthier is that the gluten is more broken down, which makes it more digestible than other types of bread. This is good for people with gluten intolerances, and gluten free sourdough bread is often tastier than normal gluten free bread because the fermentation yields a more complex flavor.
The verdict on sourdough bread
Sourdough seems to be a more nutritious bread option, because the fermentation process breaks down the gluten structure more than in other bread, rendering it more easily digestible and possibly reducing spikes in blood sugar.
Questions about sourdough to discuss on Ohlelo:
- What were some surprising things you learned?
- How do your personal experiences with it compare to what you learned above?
- What are your favorite types of bread?
- Have you tried gluten-free sourdough, and you do prefer it to other gluten-free breads?
- For those with a gluten intolerance, do you agree that it is more easily digestible than other non-gluten-free bread?
Check out Healthline’s YouTube channel for more nutrition tips.