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Any way you slice it, there’s power in the sour. The quintessential tang of sourdough bread hails from the old-school baking method of using a bacteria-rich starter to initiate fermentation. This process creates taste-boosting compounds and decreases the impact of the bread on blood sugar levels. This in turn increases satiety and prevents energy crashes.
As the BBC reports, sourdough bread is also linked to improved gut health, thanks to the bioavailability of polyphenols, and could even reduce the risk of heart disease when eaten as part of an overall high-fiber and whole grain-rich diet.
Don’t fall for supermarket sourdough impostors, which typically add ingredients such as ascorbic acid or vinegar to give the product a sour taste. Your best bet for the authentic stuff comes from independent local bakeries that often employ longer fermentation periods using just a starter culture for greater health perks. It will set you back a few extra bucks, but it is worth it.
Or, of course, you could always bake your own. Try these recipes for DIY sourdough.
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