City Bear Bread

What’s So Great About Naturally Leavened Bread? (aka “Sourdough”)

It tastes great!

Yes, there is more to it than that, but the biggest advantage to sourdough breads (aka, “naturally leavened,” “naturally yeasted,” “wild raised,” etc.) is the taste. Baking without commercial, quick rise yeast requires time – up to 2-3 days depending on what is being made. That extra time produces breads with a lot more, and more complex, flavors than you can get out of yeasted breads, which rise in a mere hour or two.

In addition to all that extra flavor, you get several health advantages: 

• Easier on the tummy. The long fermentation process means that naturally fermented breads are easier to digest. People who have moderate or mild gluten sensitivity often find that they can eat sourdough breads without discomfort as the extended proof breaks down the gluten. (People with celiac disease or severe gluten sensitivities should still avoid naturally fermented breads, unfortunately.)

• Low Glycemic Index. Naturally leavened breads have a healthier, lower glycemic load, making it protective against diabetes and insulin resistance. Additionally, the sourdough culture has a high quantity of lactic acid which breaks down the naturally occurring anti-nutrients in the wheat, i.e. phytic acid, thus making the nutrients in the wheat more available to the body.

• Naturally Probiotic.. Sourdough breads are naturally probiotic and help promote good gut health and the development of good bacteria in your digestive system.

In short breads made with natural leavening are good and good for you! 

Enjoy!

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