Sour dough loaf

Recently, there seems to be a renewed interest in sourdough bread, with hundreds of people developing their own starters and practicing home-made recipes. Though making sourdough bread has become a popular activity, the bread has been around for thousands of years. It is the oldest type of leavened bread (bread that rises due to yeast or other ingredients) on record, and it’s enjoyed in many cultures around the world. There are a few benefits of consuming sour dough breads- Traditional sourdough undergoes a slow fermentation process, the result of which is an increase in the bioavailability of the bread’s vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest. Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes. (bbcgoodfood.com)