Sourdough bread has been enjoyed by people for thousands of years, and for good reason. Not only is it delicious, but it also offers a number of health benefits that make it a great choice for those looking to improve their diet. In this article, we will explore the benefits of sourdough bread and why it should be a staple in your kitchen.
The first benefit of sourdough bread is that it is made with wild yeast and bacteria, which are naturally occurring microorganisms found in the environment. These microorganisms ferment the dough and create lactic acid and acetic acid, which gives sourdough bread its distinctive tangy flavor. This fermentation process also makes sourdough bread much easier to digest than other types of bread. The acidity of the dough and the long fermentation time breaks down the gluten and makes it much more easily digestible for people with gluten sensitivities or intolerances.
Another benefit of sourdough bread is that it is a good source of nutrients. Sourdough bread is made with whole grains, which are rich in vitamins, minerals, and antioxidants. Whole grains have been shown to lower the risk of heart disease, diabetes, and certain types of cancer. Sourdough bread is also a good source of fiber, which is important for maintaining a healthy digestive system.
Sourdough bread is also a good source of probiotics. Probiotics are beneficial bacteria that live in the gut and help to maintain a healthy balance of gut bacteria. The fermentation process in sourdough bread creates probiotics that can help to improve digestion, boost the immune system, and even reduce the risk of certain diseases.
Sourdough bread is also a good choice for those looking to maintain a healthy weight. Sourdough bread is less refined and processed than other types of bread, which means that it is lower in calories and has a lower glycemic index. This means that it is less likely to cause spikes in blood sugar levels, which can lead to weight gain.
Sourdough bread offers a number of health benefits that make it a great choice for those looking to improve their diet. Its unique fermentation process makes it easier to digest, and it is a good source of nutrients, probiotics, and fiber. Sourdough bread is also a good choice for those looking to maintain a healthy weight. So next time you’re at the bakery, opt for a loaf of sourdough bread, and enjoy the delicious taste and health benefits that it has to offer.
Here is a sourdough bread recipe that we use at Three Daughters Farm:
(makes 2 loaves)
- 1000g flour (can use combined flours we like 700g all purpose or bread, and 300g rye)
- 715g water
- 200g active sourdough starter (leaven) make sure your leaven has doubled in size to achieve rise for bread!
- 28g salt
Mix water and leaven together until milky. Add flour and knead. Leave the dough to sit covered for 30 minutes (autolyse). With a wet hand, add salt and begin a process of “stretch and folds.” Every half hour for 2 hours, in the bowl, stretch the dough out and fold it over itself, then give it a 1/4 turn. Let the dough sit for 2-4 hours. Turn dough out onto counter and shape. Flour your proofing baskets and place each formed dough into the basket. Put it into the fridge for a cold ferment overnight, or simply leave on the counter until ready to bake; This can differ with how warm it is in the kitchen, by the wood stove, or if it is summer or winter. The best way to know is to do a poke test, poking your finger into the dough, if it springs back immediately, it isn’t ready yet. You want your dough to look bouncy and gently spring back when poked.
When you have determined its ready to bake, set your oven to 450 degrees F.
Flip your bread dough out of the proofing baskets onto a piece of parchment baking paper, be sure to score the top with a knife, kitchen scissors or a bread lame.
Bake covered in a dutch oven for 25 minutes then remove cover and bake for another 5-10 to achieve a nice golden color.
Wait 20 minutes before cutting! Enjoy!
Three Daughters Farm 