Sourdough bread is made with a sourdough starter, which is a fermented mix of flour and natural wild yeasts that help the sourdough bread rise. It is more digestible than regular bread because the fermentation process breaks down gluten that can cause bloating and other digestive problems. The lactic acid in sourdough bread helps your body to absorb more of the nutrients from sourdough bread than you would from regular white of wheat bread. To make it, you need salt, flour, and the magical alchemy of a live sourdough starter. A live sourdough starter is a fermented mix of flour and water that contains colonies of bacteria and wild yeast. It's different from bread made with commercial yeast in that it takes much longer to ferment fully. Additionally, the dough will have increased flavor due to the organic acids created as a byproduct of natural fermentation. It's this process that imparts the characteristic tangy or sour flavor that gives sourdough its name. Although sourdough bread may not seem that different from regular bread, the fermentation process that the sourdough starter goes through introduces a whole slew of nutritional benefits. Here's why sourdough bread might be a healthier choice than other kinds of bread. Bread of all types contains essential minerals such as calcium, magnesium, and iron. However, we can't easily absorb these nutrients due to compounds called phytates, or phytic acid, that bind to them. But sourdough, unlike other breads, contains lactic acid. Sourdough is also prebiotic. Prebiotics are nutrients that feed the beneficial bacteria in your digestive system, which help keep the gut healthy and improve digestion by increasing the availability of nutrients. Starter can be kept in the fridge and fed once/week or fed twice/day at room temp. If you keep feeding it, it will last forever! To feed, use equal parts starter, flour, and water (by weight). *The cloth bag and bowl shown in the photo are not included in the sale.
