This post will provide a brief synopsis of what sourdough is, how to make it, how it differs from your typical loaf of wheat-based bread, and who should eat sourdough (hint: everyone). We’ll also take a look at some interesting tidbits about why you might want to eat more sourdough. And finally we’ll cover some common misconceptions people have about this type of fermented dough that may lead them to avoid trying out this amazing food. Let’s delve into nutrition as it relates to sourdough bread.
Is sourdough bread healthy
While the nutritional content of sourdough can vary, an article on the nutritional benefits of sourdough points out several healthy attributes. First, the authors mention the ability of fermentation to increase mineral bioavailability, or the ability of our body to use the minerals we consume. The article also highlights the slow starch digestibility of sourdough and low glycemic response. In addition, sourdough baking may improve the texture of gluten-free breads for celiac patients.
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