Taste, Weight, Allergies… Here’s Why Sourdough Is Better Than Yeast

Taste, consistency, preservation, health… Natural sourdough has many advantages. Learn why eating sourdough bread is good for us with advice from Marlene Fioro, chemical engineer and educator.

Natural sourdough also called wild sourdough, is a mixture of water and flour that begins to ferment spontaneously. Liquid sourdough is made up of a mixture 50% flour and 50% water and has a liquid/creamy texture and is widely used in France, describes Marlene Fioro, chemical engineer and educator, author Successful natural sourdough bread and pastries (Living Earth Editions, May 2022). The sourdough should be considered as an environment in which 450 types of yeast and lactic acid bacteria“, she explains.

On the same subject

It has been used for baking for thousands of years. It was only during industrialization that it was replaced baker’s yeast pick up speed and so that the production of bread may be industrialized on a large scale.

Most breads sold in supermarkets and bakeries (as well as homemade ones) tend to be made with baker’s yeast. “This allows you to bake more bread faster,” explains our specialist. Ideally, good sourdough bread requires a long fermentation (24 hours). And the birth of the leaven requires 14 days of waiting.

But sourdough has many qualitiesWith! It is nutritious and offers a much tastier flavor and texture than yeast bread. Sourdough bread also provides better preservation. Plus, making sourdough bread has many benefits! “Natural sourdough can also be used to make buns, muffins as a substitute for baking powder or baking powder” says Marlene Fjorot.

Discover 9 reasons why you should make sourdough bread and pastries.

Read also:

Subscribe to the Top Santé newsletter to receive the latest news for free

© Shutterstock / picturepixx

2/9 –

Best Save
Sourdough bread has the advantage over other breads of keeping longer without changing flavor and texture, especially before slicing. “Whole sourdough bread can be stored for 4 days and 3 days after opening,” says our expert. How to store sourdough bread? Wrapped in a tea towel at room temperature (but it will lose moisture because the water will partially evaporate), in an airtight ziplock bag (however the crust will be less crispy), or frozen. “You can freeze it whole (and in this case take it out the day before) or cut it into slices and put a slice of frozen bread directly into the toaster,” says Marlene Fioro.

© Shutterstock

3/9 –

Without chemicals
“Most chemical yeast or baking powder contains harmful chemicals,” says Marlene Fioro. “In addition, baking powder contains starch with a very high glycemic index,” she adds. The use of organic quality ingredients and natural sourdough allows you to bake bread without chemicals.

© Shutterstock

4/9 –

Best food quality
Cereals contain a lot of minerals (calcium, magnesium, zinc…) but they also contain phytates, which prevent our body from absorbing them. “The yeast and lactic acid bacteria present in natural sourdough contains the enzyme phytase, which is able to break down phytic acid under the action of fermentation and thus release grain minerals, making them bioavailable,” explains Marlene Fioreau. So fermented sourdough bread has nutritional value!

© Shutterstock / Smarina

5/9 –

Best Texture
In addition to being more flavorful, sourdough bread has a tastier texture than yeast bread. “Bread made with natural sourdough has a softer crumb and a thicker and crispier crust,” says Marlene Fioro.

© Shutterstock / Roman Samborsky

6/9 –

More digestible
Sourdough bread is also better digested. “Sourdough fermentation is already a kind of digestion. The bread is, as it were, pre-chewed,” says Marlene Fioro. In addition, sourdough bread is often made with whole grain flour, which contains more fiber and therefore makes it easier to transport.

© Shutterstock

7/9 –

Moderate GI: good for line and health
Another benefit of natural sourdough bread is its lower glycemic index (GI) than other types of bread. “It has been proven that sourdough fermentation can lower the glycemic index of cereal,” says Marlene Fioro. In addition, if you put butter or other fat on a slice of sourdough bread, the glycemic index will drop even more!

© Shutterstock / Shot Cut

8/9 –

Non-allergenic gluten-free bread
You can bake non-allergenic gluten-free bread if you use old wheat or spelled flour. “Bread made from ancient flour and natural sourdough does not cause allergies, it can be eaten by people with gluten intolerance (but not those with celiac disease),” says our expert. Also, thanks to sourdough, you can bake gluten-free bread from flour that does not contain it (rice flour).

© Shutterstock / Stockpot Video

9/9 –

Removing plastic wrap from risen bread dough in a metal bowl. Gluten strands showing raw flour mixture can be made into a loaf and baked. Making sourdough from scratch is a culinary trend.; Shutterstock ID 1723200322; Purchase_order: Top health; artwork: Ann-Sophie Glover-Bondeau; client: Top Health

Leave a Comment