Sourdough Bread

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. Sourdough breads are richer in nutrients and are less likely to spike your blood sugar, It also contains lower amounts of gluten, and is generally easier to digest than regular bread made with baker’s yeast.
Sourdough is a healthier alternative to regular white or whole wheat bread.
Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.

Sourdough Bread

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.Sourdough breads are richer in nutrients and are less likely to spike your blood sugar, It also contains lower amounts of gluten, and is generally easier to digest than regular bread made with baker’s yeast.Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.