Loafing around? Here’s a crumb of information to yeast your boredom. Did you know? Bread is such a universal food that every culinary tradition has a form of bread. Today, there are numerous types of bread available across the globe that sometimes, choosing one for breakfast or tea break can have you rolling in a dilemma.
Of the many types of bread, one that has gained immense popularity in recent years is the sourdough bread. Imagine sinking your teeth into a slice of aromatic bread with an almost crunchy crust and a chewy inside, bursting with light tanginess. Love how it sounds? In this article, we find out more about this bread and the reasons for the love it receives.
What is Sourdough?
Sourdough breadis a unique type of bread that only kneads three ingredients to make—flour, salt, and water. It is a naturally leavened bread, which means that unlike other bread types, it does not use commercial yeast to rise. Instead, it uses an ingredient known as a ‘starter’. The starter is a combination of flour and water left to ferment and cultivate for a few days. It results in a mixture filled with wild yeast and good bacteria.
Typical sourdough breads produce a tangy flavour due to the natural acids in the starter, and a slightly chewy bite. However, depending on how long the bread is fermented, it can also contain a flavour ranging from mildly sweet to very sour. You might be wondering—why would anyone like sour bread?
Why Do People Love Sourdough?
Ever since the COVID-19 pandemic, sourdough bread has been a common sight in many bakeries, cafes and even on social media platforms, with many people ordering it in or even attempting to bake it themselves at home during the circuit breaker. Today, even as we return to our normal lifestyles, people are still loving sourdough bread. Why dough?
1. It’s Fun To Make
Slicing into a perfect homemade loaf of bread that you’ve made yourself is incredibly rewarding. You even get the chance of customising your loaf the way you like it, such as by adding raisins or chocolate chips for a hint of sweetness, or carving out an exquisite bread design. It is almost like a craft project, but with a delicious and fragrant result. Although sourdough bread only requires three ingredients to make, the process of creating the starter and then finally making the loaf is an interesting and enjoyable experience, almost like a kitchen science experiment.
2. It’s Instagram-Worthy
Sourdough breads are very aesthetically pleasing. The yeast used in them has a lot of time to properly ferment, which leads to a great-tasting dough filled with air bubbles. After baking, the bread then reveals a beautiful cross section much like those we see in well-made croissants. On top of that, intricate details can be carved onto the surface of sourdough breads to enhance their appearance. This makes for an a-dough-able bread for Instagram.
3. It’s Healthier
As one of the healthiest breads, sourdough is well-liked due to its nutritional benefits. The natural yeast in the sourdough starter breaks down a substance naturally found in wheat that can block our bodies from absorbing its nutrients. Once broken down, our bodies can absorb nutrients that we typically wouldn’t get from other types of bread, such as potassium, magnesium, folate, and zinc. Talk about an effective way of getting all the nutrients we knead!
Dough you want to try your hand at baking your own toasty and yummy sourdough bread? Enjoy a loaf-changing experience with Bespoke Bread’s sourdough workshop in Singapore today! Find out more about the class here.
FAQs
As one of the healthiest breads, sourdough is well-liked due to its nutritional benefits. The natural yeast in the sourdough starter breaks down a substance naturally found in wheat that can block our bodies from absorbing its nutrients.
What is so special about sourdough bread? ›
Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.
Why is everyone eating sourdough bread? ›
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.
What is sourdough bread explanation? ›
Sourdough is naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you'll find in sourdough.
Can I eat sourdough everyday? ›
Health benefits of sourdough. The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be eaten regularly as part of a nutritious, balanced diet.
Is sourdough actually healthier? ›
The fermentation process and higher fibre content makes sourdough a useful option for those with blood sugar management issues. This is because, unlike many commercially produced breads, sourdough has less of an impact on blood sugar levels.
Which sourdough bread is the healthiest? ›
Whole wheat sourdough bread is one of the healthiest types of sourdough breads. Any sourdough bread with whole grains is considered healthier to classic sourdough bread.
Which is healthier, sourdough or sprouted bread? ›
What's more, due to its lower carb and higher fiber content, sprouted grain bread had the lowest glycemic index, compared to 11-grain, 12-grain, sourdough, or white bread. Glycemic index is a measure of how quickly a food raises your blood sugar ( 6 ).
How long does sourdough bread last? ›
I'll share my tips on the best way to store sourdough and a plan on the best way to eat it too. Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling.
Who Cannot eat sourdough bread? ›
Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or has been made safely at-home with gluten-free starters/ingredients.
Here are our top 7 choices for wholesome, nutrient-dense breads.
- Sprouted whole grain. Sprouted bread is made from whole grains that have started to sprout from exposure to heat and moisture. ...
- Sourdough. ...
- 100% whole wheat. ...
- Oat bread. ...
- Flax bread. ...
- 100% sprouted rye bread. ...
- Healthy gluten-free bread.
Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.
Why is sourdough bread so popular? ›
The popularity of sourdough is understandable. We know that it tastes great and has a unique flavor that can't be replicated with other types of bread or baked products.
How to eat sourdough? ›
Sourdough bread's basic taste is slightly tangy and fresh. You can dress your bread up with just about any combination of tasty toppings and make it a meal. Some people like to eat their sourdough bread with cheese, ham, or other meat. Others prefer to add vegetables and fruit to their bread.
Is sourdough good for diabetics? ›
Sourdough bread is made through a slow fermentation process, which may cause this type of bread to raise blood sugar more slowly than other breads. As a result, sourdough bread could be a great choice for those with diabetes. Whole grain sourdough bread is the best sourdough bread for diabetics.
Why is sourdough bread becoming so popular? ›
For many folks, the renewed interest in sourdough is health-related. Some are going even further than baking their own bread: They're milling their own flour from whole wheat berries, too.
Why is sourdough so hyped? ›
The texture is really nice too. long fermentation breaks down the gliand (so), which is the protein people generally have difficulty digesting . often gluten intolerant (not celiac) people can eat long fermented sourdough.
Why does sourdough taste so good? ›
The key taste compounds include salt, which is directly added to the dough, as well as acetic and lactic acid, produced during fermentation. After these experiments, they applied a technique called “unified flavor quantitation,” which was previously developed by Hofmann's team, to the sourdough bread.
Why is sourdough better for your gut? ›
Luckily when it comes to IBS, bread and digestion we have an ally: sourdough. The wild yeast and lactobacillus in the leaven neutralise the phytic acid as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest.
