WHAT IS SO NOURISHING ABOUT SOURDOUGH?
We use natural Starters, like Lactobacilli and various strains in them, not baking powder or Yeast to leaven our dough. Lactobacilli culture releases Lactic acid and carbon dioxide. This bread is not a source of Probiotics because the bacteriae eventually die in hot oven.
When dough is acidified with a sourdough culture, the pH level is similar to that of germination and activates the phytase enzyme found in the bran, rye or wheat, deactivating phytic acid and eliminating its adverse effects. Phytic acid binds nutrients in the grain for the plant’s growth but can interfere with the body’s ability to absorb calcium, iron, zinc, magnesium and copper. Once deactivated, the nutrients are made available for our bodies to absorb. This type of bread also provides us with prebiotics (fibre is prebiotic which allows natural bacteiea in the gut to repopulate) which feed our good gut bacteria.
Sourdough is made with wild populations of bacteria and yeast that colonize and digest the flour. These microbes ferment sugars in sourdough into lactic acid and carbon dioxide. This digestion of the flour into lactic acid makes nutrients of the flour more available for absorption. The carbon dioxide production gives sourdough its leavened quality so that no agents such as baking soda or added yeast are needed. The lactic acid provides some mold resistance and the sour flavor.
We use natural Starters, like Lactobacilli and various strains in them, not baking powder or Yeast to leaven our dough. Lactobacilli culture releases Lactic acid and carbon dioxide. This bread is not a source of Probiotics because the bacteriae eventually die in hot oven.
When dough is acidified with a sourdough culture, the pH level is similar to that of germination and activates the phytase enzyme found in the bran, rye or wheat, deactivating phytic acid and eliminating its adverse effects. Phytic acid binds nutrients in the grain for the plant’s growth but can interfere with the body’s ability to absorb calcium, iron, zinc, magnesium and copper. Once deactivated, the nutrients are made available for our bodies to absorb. This type of bread also provides us with prebiotics (fibre is prebiotic which allows natural bacteiea in the gut to repopulate) which feed our good gut bacteria.
Sourdough is made with wild populations of bacteria and yeast that colonize and digest the flour. These microbes ferment sugars in sourdough into lactic acid and carbon dioxide. This digestion of the flour into lactic acid makes nutrients of the flour more available for absorption. The carbon dioxide production gives sourdough its leavened quality so that no agents such as baking soda or added yeast are needed. The lactic acid provides some mold resistance and the sour flavor.
Photo used under Creative Commons from Jarkko Laine
