All About Sourdough | Gracie's Bread

Why sourdough?

sourdough has been around for nearly 6,000 years
all bread used to be sourdough bread!
it is said that sourdough was most likely discovered accidentally by the Ancient Egyptian Civilization. when they left a mixture of flour and water out for a few days, wild yeast spores in the air mixed with the dough, causing it to rise and create sourdough bread!
it wasn't until the mid-1800s that commercial yeast was discovered, and it was created to maximize profits and productivity in the food industry
In more recent years, sourdough has gone through waves of popularity - it resurged in the 1980s, and then even more so throughout 2020, when sourdough starters became the go-to hobby among many home bakers during the pandemic!

the fermentation process that sourdough bread goes through helps to break down starches, carbohydrates, and gluten proteins.
during fermentation, certain enzymes are produced that actually pre-digest flour, so by the time it has reached you and you consume it, some of the digestion process has already begun - thus making it easier on our bellies and much easier to tolerate.
to be more specific, the wild yeast and lactobacillus in sourdough neutralize phytic acid - phytic acid has been known to cause bloating and digestive discomfort.

due to the fermentation process, sourdough bread has a much lower gluten content than regular bread.
a loaf of regular store bought bread contains around 124,000 ppm (parts per million) of gluten.
a loaf of sourdough bread contains around 200 ppm of gluten - that is quite a huge difference!
for food to be considered gluten free in the United States, it must have 20 ppm or less of gluten in it, so although sourdough is more tolerable to those with gluten sensitivities, it is still not recommended for those who have gluten allergies.
sourdough may not be technically considered "gluten-fee", but it can definitely be considered a "low-gluten" option!

again, thanks to the fermentation process, sourdough is much richer in nutrients than regular yeast bread.
fermentation actually changes the structure of the breads molecules and breaks down the phytate, which increases the absorption of many minerals such as magnesium, calcium, sodium, and zinc tremendously!
the lactic acid bacteria in sourdough makes for higher levels of antioxidants as well - antioxidants are important because they help prevent cell damage, reduce the risk of disease, and promote healthy skin.
other vitamins that are naturally found in sourdough bread include: iron, B1-B6, B12, folate, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, phosphorus, and vitamin E.

glycemic index (GI) is a way of ranking different foods that contain carbohydrates based on how quickly they are digested and increase blood glucose levels. Foods are ranked either Low, Medium, or High GI as follows:
- Low GI: 55<
- Medium GI: 56-69
- High GI: 70>
for reference, a regular loaf of white bread from the store has a GI nearing 100 in a single serving, while traditional white sourdough in comparison has a GI of about 54.
foods with a low GI make it easier for our blood sugar levels to stay stable - which is especially important for anyone with diabetes,
low GI foods also help us stay full longer, thus reducing the chance of overeating as well.
whole foods, such as fresh fruits, vegetables, and whole grains typically have a low GI. on the other hand, processed foods, such as prepackaged snacks, sweets, or fast food have a higher GI, which is why we may still be hungry after eating them.
high GI foods spike our blood sugar quickly, but then soon after make us crash. that's when the hunger kicks back in, so we eat more (very much like a roller coaster)
low GI foods raise our blood sugar but do not spike it. instead of then dropping drastically, our numbers are more stable and steady, this is thanks to slower digestion.
the reason sourdough is lower GI is because the fermentation process slows down the rate at which starches are digested and absorbed. this lets our body release energy more efficiently.

the fiber in sourdough acts as a prebiotic, which means it feeds the good bacteria in your intestines - thus helping maintain a strong and healthy digestive system.
lactic acid bacteria in sourdough can help support a balanced gut microbiome and overall digestive health.
sourdough has lower levels of phytic acid, which means your body can absorb more nutrients from the bread.
naturally fermented sourdough contains beneficial compounds that contribute to a healthy gut and overall wellness.

in store bought bread, depending on the brand, you will find up to 30 items on the ingredient list - you may not even be able to pronounce half of them.
some of these include: bleaching agents, emulsifiers, flour improvers, added sugars, anti-staling/anti-molding agents, and of course, preservatives. how else would a loaf of bread last at room temperature for 10+ days?!
in a loaf of authentic sourdough bread, there are 3 ingredients - flour, water, and salt.
don't be fooled by "sourdough" bread in your local grocery store's bakery section. more often than not, these loaves of bread are not true sourdough - and by that, I mean they do not undergo the fermentation process that gives sourdough all of these amazing benefits! however, bread from the bakery section will usually be fresher and better for you (maybe even with less ingredients) than a loaf from the bread aisle.
to check if these breads are true sourdough, take a look at the ingredient list - if you notice "yeast" on the list, it is not true sourdough. it will still have that tangy and sour flavor, though - and that is because another ingredient on that list, is actually added artificial sour flavor.