Most people are aware that commercial bread isn’t easy to digest and that isn’t the best for their health either. But they eat it all the same as freshly-baked bread can be hard to resist and it gives you that shot of carbohydrates you crave. But when there are other healthy and tasty options like sourdough bread to choose from, why settle for an unhealthy alternative? In this post we talk about what sourdough is made of and what exactly makes it a healthier bread option.


Sourdough ingredients

Sourdough contains flour, salt and water but doesn’t have any of the other additives that commercially-produced breads have. Processed breads rely on improvers, emulsifiers, preservatives and enzymes to ensure the breads get baked quickly and that they have a longer shelf life. And a number of people are intolerant to bread primarily because of these additives.

While you can easily procure your sourdough bread from any good boulangerie, if you are enthusiastic about baking you can take a shot at baking sourdough bread. And contrary to popular belief, sourdough is neither expensive nor difficult to make. It takes only takes about 15 minutes to make it and these 15 minutes are spread over 24 hours. What is ironic is that most people believe that sourdough is very difficult to make; but the fact is that if you just try to understand which factors affect this bread and how the dough behaves, you would be able to make your fresh sourdough bread in your own kitchen.


Is whole grain bread as healthy?

It’s commonly believed that whole grain bread is far better than commercially-produced white bread and that is true, to a certain extent. But if you are wheat intolerant, your stomach won’t agree to whole grain bread either. Research indicates that the phosphorous present in the bran seed part if the wheat (phytic acid) can cause bloating and digestive discomfort. In humans, this acid ends up inhibiting the enzymes that are required to break down the starch and proteins in the stomach.

Since the bread doesn’t have these enzymes, it gives rise to digestive difficulties. This is also why the commercially-produced whole wheat bread that is considered to be “healthy” and “easy to digest”, is probably one of the worst things people with wheat intolerance can consume. Phytic acid molecules in regular breads bind with various other minerals, such as magnesium, iron, zinc and calcium, which make these vital nutrients unavailable to us. This means the bread doesn’t have a high nutritive value either.


Sourdough – the healthy bread

The good news is that sourdough is a great option to whole wheat bread. The lactobacillus & wild yeast in the leaven are effective in neutralising the phytic acid as the dough moves through the acidification process, which makes the bread far easier for the system to digest. In the sourdough bread-making process, the dough goes through a very slow fermentation process which helps reduce the phytate levels by up to 90%.

Sourdough fermentation is far more efficient than regular yeast fermentation. The bacteria and lactic acid present in sourdough enhance acidification, which in turn leads to increased phosphorus and magnesium solubility. In simple words, the phytase enzymes that are released by the yeasts as the dough moves through the acidification process help effectively pre-digest the flour.

This releases all the micronutrients and helps reduce digestive discomfort & bloating. Apart from that, sourdough bread takes a longer time to digest. Studies indicate that when rye flour is added to the sourdough, it can help regulate the levels of blood sugar which is effective in warding off diabetes.

At Ganache Patisserie you will find fantastic breads and delicious croissants, french cakes, sculpted cakes, cupcakes, savoury treats and other baked goods for everyday consumption as well as for special occasions. Come; explore our scrumptious world of goodies.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882