The Rise of Sourdough
It is a well-known fact that the smell of fresh bread can bring about childhood memories of a lazy summer and sweet aromas. The science of bread baking follows fine precision and is an art.
by Rita Narang
Sourdough bread grew in popularity when people started baking and cooking more at home during the pandemic. And for good reason; it, by its very nature, is a healthier choice compared to other conventional breads.
What sets sourdough bread apart from traditional bread is that it is made by fermenting flour and water rather than adding commercial yeast to make the bread rise.
Sourdough can be used in breads, cakes, cookies, pasta, and even in our humble bhatura and paratha – the possibilities are endless! Not only does sourdough taste delicious and is perfect for all kinds of sandwiches, but it is also good for you.
It is the long fermentation process of sourdough bread that leads to an increased number of prebiotic and probiotic properties which in turn helps enhance gut health. Make sure to look for sourdough made with whole grains. Whole grains have higher fiber than processed grains giving additional gut-friendly benefits. In spite of not being completely gluten-free, the longer preparation time of sourdough breaks down protein into amino acids for readily digestible bread.
Sourdough can help keep blood sugars in a healthy range, helping to guard against various diseases such as diabetes. It has a lower glycemic index as compared to commercial yeast.
Lactobacillus is a kind of bacteria found in sourdough bread and this results in a higher level of lactic acid, thereby, easing digestion and ensuring accessibility to more minerals.
You require only three ingredients to make sourdough: flour, water, and salt - no emulsifier, preservatives, or chemicals needed! It also contains acetic acid, which enables the bread to naturally preserve itself and toxic preservatives are not required to make it last. Hence, sourdough bread has a longer shelf life and prevents the hazardous build-up of preservatives in the supply chain.
Whether you buy sourdough from a local bakery or bake it yourself at home, you will surely reap its flavourful benefits!
Happy sourdough baking!
Rita Narang is a self-taught baker and has been baking sourdough bread for the past 6 years. Her personal baking experiences are what she meticulously puts into her bread. Her USP is her knowledge and understanding of the world of humble yet potent ingredients. She has studied bread baking and Viennoiserie from a prestigious institute in the United States. You can follow her on Instagram at @artisanal_baker.
Disclaimer: The opinions expressed in this journal are those of the authors and are for information purposes only and not medical advice. Further, they do not reflect the opinions or views of Aminu Wellness Pvt Ltd or any of its directors. Any content provided by the author(s) are of their opinion and are not intended to malign any religion, ethnic group, club, organization, company, individual, or anyone, or anything.