Sourdough for beginner is a fermented bread with a slightly sour taste. It was originally from Egypt and has been known since 1500 years BC, really old school. But it has always been this way to make bread. While modern bread circulating in the market were only known a few centuries ago. Sourdough is bread made by fermentation with natural bacteria and wild yeast, not by instant yeast as we know it today. This wild yeast is more acid resistant so together with the bacteria it will make the mixture expand. Lactic acid bacteria are also found in some other fermented foods such as yogurt, kefir, pickles, sauerkraut, and kimchi. The nutritional content (nutrition profile) of sourdough is similar to ordinary bread. But many other things make this bread so very special and far more nutritious than ordinary bread.
Although the flour used to make sourdough is generally the same as ordinary bread ingredients, the fermentation process makes the sourdough nutrition superior. As we know, whole-grain bread has lots of minerals like potassium, phosphate, magnesium, and zinc. However, the absorption of these minerals can not be done optimally because of the presence of phytic acid or phytate. This habitat is known as an antinutrient because it will bind the minerals so that the body is overwhelmed to absorb them. Well, interestingly, lactic acid bacteria in sourdough can reduce the pH of bread that will degrade phytate. So it’s no wonder that phytic acid sourdough is much lower (24-50%) than normal bread. This condition certainly makes the body more easily absorb minerals in bread.
And it turns out it’s not just a matter of phlegm you know, there are so many other virtues like the fermented fermentation content is higher, contains prebiotics and probiotics as well as being very good for digestive health, degrade gluten so that it can be consumed by those who are allergic or sensitive to it. But you must remember because the gluten does not disappear at all, then for those who have celiac disease also have to be more careful taking it, does not cause a spike in blood sugar (low glycemic index) and increases insulin sensitivity making it safer for diabetics or those concerned with blood sugar levels. So you understand why this bread should be a family choice.