This 120 year old starter culture from Germany by Health Kultcha.
Sourdough contains a Lactobacillus culture, usually in symbiotic combination with yeasts. However, the lactobacillus is much greater in proportion to the yeast. In comparison with yeast-based breads, sourdough produces a distinctively tangy or sour taste, mainly because of the lactic acid produced by the lactobacilli
Benefits of sourdough -
- The longer rise time needed for sourdough increases the lactic acid and creates an ideal pH for the enzyme phytase. This enzyme breaks down phytates more effectively than in yeast breads. Sourdough rye has the least amount of phytates making it a healthier bread.
- It makes gluten more digestable. Due to the longer soaking and rising times in the preparation of sourdough it breaks the protein gluten into amino acids.
- It helps in the predigestion of staches. The bacteria and yeast in the sourdough culture work to predigest the starches in the grains, thus making it more easily digestible to the consumer.
- The acetic acid which is produced along with lactic acid, helps preserve the bread by inhibiting the growth of mold.
- There has been some research suggesting that sourdough bread — sourdough white bread — showed positive physiological responses. The subjects’ blood glucose levels were lower after eating sourdough white bread compared to whole wheat, whole wheat with barley and plain white bread. Interestingly, the subjects tested after eating whole wheat bread fared the worse — with spiking blood glucose levels.
Additionally, the researchers found that the positive response lasted through the next meal and for several hours after that. They concluded that what you have for breakfast will influence how the body responds to the next meal.
Why we love this product -
It tastes divine! Many people who have problems digesting noraml bread find they can eat Sourdough without a problem. What can be better than that smell of freshly backed bread in your kitchen!