The Beauty and Benefits of Sourdough
What makes sourdough different?
Sourdough breads get their rise from the use of a starter, also known as a levain or natural leavening, rather than commercial yeast.
What is sourdough starter?
A starter is a fermented mixture of flour and water, or sometimes another liquid. It contains wild yeast and bacteria, which naturally occur in flour and our environment. According to one study, a single teaspoon of starter contains nearly 50 million wild yeasts and 5 billion bacteria! The fermentation processes that occur in the starter ultimately produce carbon dioxide gas, which in turn creates air bubbles in our doughs, causing them to rise.
Are all starters the same?
Unlike commercial yeast, which all comes from a single species, the characteristics of sourdough starters can vary widely. Factors that can set a starter apart include the ratio of flour and water used, how it’s stored, or the way it’s refreshed or “fed” over time. These differences help make the sourdough universe as diverse as it is delicious!
Is sourdough better for you?
The combination of a long fermentation process with the presence of wild yeasts and bacteria is known to imbue sourdough with a few health perks:
Lower glycemic index: Compared to breads baked with commercial yeast, sourdough produces a more gradual and less extreme increase in blood sugar.
More nutrient-rich: The lactic acid produced by the starter helps decrease the presence of another type of acid, phytic acid, that interferes with nutrient absorption. As Kneaded sourdough is made even more nutrient-rich by our heavy reliance on whole grains!
Easier to digest: Although there is a lack of scientific consensus on this one, many people report finding sourdough easier to digest. This may be due to the probiotic qualities of the starter, which are similar to those found in other fermented foods.
Fewer additives: Sourdough can naturally last several days on your counter or shelf (and months more in your freezer!) without requiring any of the preservatives found in other store-bought breads. Because sourdough has naturally complex flavors, it also does not require the refined sugars and other additives used to artificially add more flavor to other commercial breads.
Are all of As Kneaded’s breads sourdough?
No, because although we love sourdough and its unique benefits and characteristics, we believe some breads simply taste better without it. This is especially true of the traditional Parisienne baguette, which we absolutely, positively believe — and recently told San Francisco Magazine — should never be made with sourdough.