Many people enjoySourdough for it's delicious and unique taste, but did you know that it also has nutritional differences that set it apart from regular bread?
First, sourdough bread has a relatively lowglycemic index compared with other types of bread, and the acidity that occurs from fermentation can inhibit the effect of phytates in the wheat. Phytates affect the absorption of somedietary minerals and are usually removed from grains through soaking. You can read more about this process in our blog 'Why Soak & Sprout?'
And, sourdough bread made fromwhole grains is so unique that it has even been recommended by some as a key daily food in theItalian Mediterranean diet!
Lastly, the fermentation and lactic acid bacteria which create the 'sour' dough may be useful to improve the quality ofgluten-free and low gluten breads, by enhancing texture, aroma, andshelf life.
So you can see, sourdough is not just another taste sensation, but has some nutritional surprises too!
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