Sourdough bread relies on a starter: a mixture of water and flour that develops a population of wild yeast. This yeast produces lactic acid, the source of sourdough bread’s distinctive tangy taste. This acid both flavors the bread and kills unwanted bacteria, keeping a sourdough starter safer from going bad.
Sourdough bread is a rich source of vitamins and minerals like calcium, potassium, magnesium, folate and niacin. Sourdough bread is also an excellent source of antioxidants. Studies have shown that antioxidants like the peptides found in sourdough can lower the risk for certain types of cancer, signs of aging, or chronic diseases like rheumatoid arthritis.
Eating sourdough bread may help you keep your blood sugar levels more stable than if you were to eat white bread. The bacteria that helps form sourdough also have a unique effect on the starch in the bread. It changes the structure of the bread molecules making your body absorb them slower, which lowers the bread’s glycemic index.
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.Sourdough is also lower in gluten than other forms of bread.