Sourdough uses an ancient form of bread leavening.
Keep in mind that not all store-bought sourdough breads are made using the traditional sourdough method, and this may reduce their health benefits.īuying sourdough bread from an artisan baker or a farmers market increases the likelihood of it being “true” sourdough bread ( 2). The yeast naturally found in sourdough bread is also thought to increase the bread’s nutrient content and make it easier for your body to digest than bread that’s made using baker’s yeast ( 4, 5).ĭespite its ancient roots, sourdough bread making remains popular to this day - maybe even more so as a result of the surge in interest in home baking that has occurred during COVID-19 pandemic lockdowns throughout the world ( 9). Starters with high levels of acetic acid bacteria also take longer to ferment and rise, giving sourdough bread its characteristic texture ( 5, 8). Sourdough bread also naturally contains varying levels of acetic acid bacteria, a group of bacteria that give sourdough bread its particular vinegar-like aroma. During the bread-making process, the starter ferments the sugars in the dough, helping the bread rise and acquire its characteristic flavor ( 5, 7). The mix of wild yeast, lactic acid bacteria, flour, and water used to make sourdough bread is called a starter. Lactic acid bacteria are also naturally found in several other fermented foots, including yogurt, kefir, pickles, sauerkraut, and kimchi ( 6).
Wild yeast is more resistant to acidic conditions than baker’s yeast, which allows it to work together with lactic acid bacteria to help the dough rise ( 4, 5). However, rather than using baker’s yeast to rise, it’s leavened by “wild yeast” and lactic acid bacteria that are naturally present in flour ( 3). On the other hand, unleavened breads, such as flatbreads like tortillas and roti, do not rise. Most leavened breads use commercial baker’s yeast to help the dough rise. This is caused by the gas that’s released as the grain in the dough begins to ferment ( 2). Leavened breads have a dough that rises during the bread-making process. and remained the main method of leavening bread until baker’s yeast replaced it a few hundred years ago ( 1).īreads can be categorized as either leavened or unleavened. Sourdough is one of the oldest forms of grain fermentation.Įxperts believe it originated in ancient Egypt around 1500 B.C.
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