Sourdough - Α different kind of bread
What is Sourdough?
Sourdough (natural yeast) is a symbiotic culture of microorganisms that feeds mainly on flour and water. In the traditional Sourdough recipes you will find three main ingredients: natural leaven, salt and flour. Natural leaven bread does not contain yeast, milk, oils or sweeteners, it’s a completely natural bread.
- Sourdough bread breaks down starch, gluten and "unlocks" vitamins and minerals. Therefore it is therefore more nutritious and fragrant.
- It also breaks down bacteria and facilitates digestion, so it is more beneficial for the body.
- It can be kept fresh longer than any conventional bread.
- It is slow fermented and thus requires a process that can not be done easily
Sourdough bread is made from dough with lactobacilli and yeasts that are abundant in nature. It has a slightly more sour taste and better intrinsic preservation characteristics than breads made with baker's dough, due to the lactic acid produced by lactobacilli.
This is one of the oldest ways of baking bread. To further explain, one of the oldest baked breads dates back to 3700 BC. and was excavated in Switzerland. Bread production has relied on the use of sourdough as a leavening agent for most of human history, while the use of yeast as a leavening agent dates back about 150 years.
Bread made from 100% rye flour, which is popular in the northern parts of Europe, is usually fermented with sourdough. Although bread began to be replaced in commercial bakeries in the 20th century, sourdough has recently begun to revive in many parts of Europe.
Sourdough brewing begins with a pre-fermentation ("starter" or "vinegar") and water, which contains a colony of microorganisms including wild yeast and lactobacilli. The purpose of the starter is to produce a vibrant 'liqueur' and to develop the taste of the bread. Obtaining a satisfactory increase from drying, it takes longer than a dough that is kneaded with the baker's dough, because the dough in an addition is less intense. Nevertheless, during the presence of lactic acid bacteria, it has been observed that some yeasts produce twice as much baking dough gas. Acidic conditions in the additive, along with bacteria that also produce enzymes that break down proteins, result in the weakening of gluten and may produce a denser final product.Sourdough's longer fermentation time helps to improve the taste and texture of wholemeal bread. This can make people more likely to choose wholemeal bread, thus promoting a higher consumption of fiber and nutrient-rich breads.
Sourdough bread contains higher levels of folic acid and antioxidants than other breads. Also, the lower levels of the phytic acid allow your body to absorb the nutrients it contains more easily. Sourdough bread is often easier to digest than bread made with brewer's dough.
The researchers believe this could be partly due to the bread's prebiotic content and probiotic properties. Prebiotics are non-digestible fibers that feed the beneficial bacteria in the gut, while probiotics are beneficial bacteria found in certain foods and supplements.
Consuming both regularly can help improve gut health by facilitating digestion. Dry fermentation can also degrade gluten to a greater extent than baker's yeast.
Sourdough bread's lower gluten content may make it easier for people with gluten sensitivity to tolerate. Research has shown that the dry fermentation process can also help improve the taste, texture and availability of gluten-free bread. This makes gluten-free bread a possible choice for sensitive people. However, it is worth bearing in mind that oxygen fermentation does not completely degrade the gluten.