Happy National Sourdough Day! Recognized as the oldest leavened bread on record in the world, sourdough has been trending since the COVID pandemic. Why? Well, in addition to the yeast shortage experienced at that time, we all spent our days at home seeking safety, encouragement and comfort, especially comfort foods. And what’s more comforting than homemade bread? Offering a wealth of health benefits we never thought possible from a loaf, bagel or baguette, this versatile bread is one of nature’s most delicious ways to bring nutrition to your table. Please join us in celebrating National Sourdough Day by looking at all it has to offer us.
What are the health benefits of sourdough?
Healthy Gut Biome. Because the first step to sourdough is created using a natural fermentation process, the bread offers healthy bacteria (or probiotics) to your digestive system. Additionally, it’s a good source of fiber (or prebiotics) which in turn helps to feed this newly-introduced, healthy bacteria in your gut. Using a whole grain (rather than white) flour in the recipe increases the gut health benefits even further. Breaducate yourself today!
Balanced Blood Sugar Levels. Whereas the consumption of white bread can cause peaks and valleys in your levels, sourdough bread ingestion enables for greater blood glucose stabilization. The healthy bacteria responsible for the leavened bread’s creation can help your body absorb the food slower thereby preventing insulin spikes and maintaining your levels. Eating sourdough is the yeast you can do for your health!
Productive Aging. Along with olive oil, nuts, seeds and lean protein, sourdough bread is a staple of the Mediterranean diet, long associated with eating for longevity and debilitating disease prevention. Even more, a study conducted by the National Institute of Health has found that “fermented grain-based products, like sourdough, have antioxidant, anti-hypertensive, anti-diabetic and FODMAP-reducing qualities.” Talk about rising to the occasion!
How can I make my own sourdough?
Making sourdough bread at home is optimal as not all flour varieties are created equal. (Pro tip: For example, King Arthur is a great source of protein.) Even better, baking your own enables you to avoid all the preservatives and other harmful ingredients included in commercially made products. And it’s just as simple as making any other bread. The principal difference is that you’ll need a little of what is commonly called “sourdough starter” for your first step, and your options to get it are many. You can purchase it, you can get some from a friend who has already joined the sourdough movement or you can make your own. Here’s an easy recipe that, as its author says, calls only for “flour, water, and a little bit of patience.”
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Thank you, Jessica Couret
for preparing all of the delicious breads for our Sour-Power Celebration!
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Happy Sourdough Day, Everyone!
Michele Robert Poche