Sourdough can aid digestion to support a healthy lifestyle
Sourdough starters comprise two ingredients, flour and water. Choose the best flour, combine it with water, allow fermentation to develop the natural (good) bacteria and wild yeasts.
Use this starter as the base for your bread and the naturally occurring bacteria and fibre will act as a prebiotic, benefitting your gut microbiome.
Sourdough made with white flour is popular and delicious, but those made with darker, wholemeal wheat or rye flours increase the health benefits, supplying many nutrients and fibre.
The fermentation process and high fibre content makes sourdough a healthier source of carbohydrate resulting in a slower glycaemic response. This makes it a popular choice for those who want, or need, to control their diet, including athletes or anyone with type 2 diabetes.
Common reasons for avoiding bread are digestive issues, such as bloating and IBS. There is evidence to suggest that switching to sourdough bread, rather than going gluten free, could help alleviate these issues.
For anyone diagnosed as Coeliac, removing wheat from the diet is necessary. Gluten free breads are widely available yet can be unpalatable and contain even more additives and preservatives. We explore recipes which produce a far superior result and create gluten free, flour variant starters.
Join an expertly led and great value sourdough baking classes:
