There are others who dislike bread, despite its popularity in various cultures. Such people may have numerous reasons, such as the bland taste, gluten content, increase in blood sugar, and preservatives. Furthermore, it has few nutritional benefits besides complex carbohydrates and fiber content, and it contains other harmful substances such as lectins and phytic acid. However, there is an alternative for people, which is a type of bread named sourdough. A few of its advantages and benefits over typical bread are the following:
Acetic Acid and Longer Shelf-Life
Sourdough contains sufficient acetic acid which increases its shelf life. You wonder, “How would an acid act as a preservative for bread?” The answer is simple; it lowers the likelihood of mold growth. Thus, it already has a natural preservative, which rids of the need for adding artificial ones. For a health nut, this is beneficial since lots of food today are already rich in artificial preservatives.
Lactic Acid and Sourness
Thanks to the Lactobacillus bacteria in its yeast, sourdough contains higher concentrations of lactic acid, leading to its characteristic sourness. Now, you have bread with a unique taste, unlike the other types. Consequently, lactic acid reduces the concentration of toxic phytic acids, promoting digestion and increasing minerals. Furthermore, Lactobacillus is the component of bacterial cultures found in yogurt, which means that eating sourdough is a decent replacement. Lastly, the bread’s flavor and texture itself may vary depending on the bacteria and wild yeast inhabiting the starter.
Compatible With Bread Machines
If you intend to avoid purchasing sourdough, you may opt for baking. Similar to other types of bread, these are bread machine compatible. Thus, you may spare yourself considerable labor and time since having a tool will keep the work simple for you. You do not even need much expertise, simply follow a few instructions and learn how to operate. Examine the top list of bread machines to select a tool for your home if you still do not possess one.
Besides fewer phytic acids available in the sourdough, its bacteria and yeast cooperate to begin digestion of starches. You may wonder what this would mean, but worry not, it means your digestive system has to work less to break down the food. Appreciate how cooperative Lactobacillus is when it comes to taking care of our health.
Longer preparation time for soaking and rinsing sourdough is beneficial for the consumers. After all, it gives more time for bacteria to break down gluten into simpler amino acids. Not only would this mean quicker digestion, but it is also extremely beneficial for those with gluten intolerance.
Rich in Nutrients
Sourdough production is mostly natural, so its nutritional contents remain intact in the final product. Thus, it contains all B vitamins, vitamin E, and plenty of minerals such as calcium, iron, magnesium, and manganese. Also, it contains a balanced amount of fatty acids and proteins. Overall, the nutrition is considerable since most commercial bread only have a portion of their constituents intact.
If you find bread dislikeable, why not give sourdough a try? It comes with multiple benefits for people who eat it, such as characteristic flavor, long shelf-life, quicker digestion, and rich nutritional content. Lastly, it is compatible with bread machines so you have fewer difficulties when making them yourself.