Taste, weight, allergies... Here's why sourdough is better than yeast

Flavor, texture, conservation, health… Natural sourdough has many advantages. Find out why consuming sourdough bread is good for us with advice from Marlène Fiorot, chemical engineer and teacher.

“The Natural leaven also called wild sourdough is a mixture of water and flour that begins to ferment spontaneously. Liquid sourdough is made up of a mixture of 50% flour and 50% water and has a liquid/creamy texture and it is he who is widely used in France, describes Marlène Fiorot, chemical engineer and teacher, author of Successful breads and pastries with natural leaven (Living Earth Editions, May 2022). Leaven should be seen as an environment in which 450 species of yeasts and lactic acid bacteria“, she explains.

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It has been used for baking for thousands of years. It was only during industrialization that it was replaced by the Baker’s yeast to gain speed and so that bread making can be industrialized on a large scale.

Most breads sold in supermarkets and bakeries (but also homemade ones) are generally made with baker’s yeast. “It allows you to make more bread faster”, explains our specialist. Ideally, a long fermentation (24 hours) is needed to make good sourdough bread. And giving birth to a leaven requires 14 days of waiting.

But sourdough has many qualitiess! It has nutritional strengths and offers a much tastier flavor and texture than a yeast bread. Sourdough bread also allows for better preservation. Also, making your breads with sourdough has many advantages! “Natural sourdough can also be used to make brioches, cakes as a replacement for baking powder or baking powder”, says Marlene Fiorot.

Discover 9 reasons to make your own sourdough breads and pastries.

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Better conservation
Sourdough breads have an advantage over other breads: they keep longer without altering taste and texture, especially before cutting. “A whole sourdough bread can be kept for 4 days and 3 days once it has been opened,” says our expert. How to store your sourdough bread? Rolled up in a tea towel at room temperature (but it will lose its humidity because the water partially evaporates), in an airtight zipped bag (the crust will be less crispy, however) or frozen. “You can freeze it whole (and in this case take it out the day before consumption) or in slices and put a slice of frozen bread directly into the toaster,” says Marlène Fiorot.

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No chemicals
“Most chemical yeasts or baking powders contain harmful chemical substances,” says Marlène Fiorot. “In addition, baking powder contains starches with a very high glycemic index,” she adds. Using organic quality ingredients and natural sourdough makes it possible to have breads without chemical products.

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Better nutritional quality
Cereals naturally contain a lot of minerals (calcium, magnesium, zinc…) but they also contain phytates which prevent their assimilation by our body. “The yeasts and lactic acid bacteria present in natural sourdough contain an enzyme, phytase, capable of degrading phytic acid under the effect of fermentation, and therefore releasing the minerals of the cereals to make them bioavailable” explains Marlène Fiorot . Thus, sourdough fermented breads have nutritional benefits!

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A better texture
In addition to a more fragrant taste, sourdough bread offers a tastier texture than yeast breads. “Bread made with natural sourdough has a softer crumb and a thicker, crisper crust,” informs Marlène Fiorot.

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More digestible
Sourdough bread is also more digestible. “Sourdough fermentation is already a kind of digestion. The bread is like pre-chewed” informs Marlène Fiorot. In addition, sourdough breads are often made with wholemeal flours which contain more fiber and therefore facilitate transit.

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Moderate GI: good for the line and the health
Another benefit of bread made with natural sourdough is its lower glycemic index (GI) than that of other breads. “It has been shown that sourdough fermentation can lower the glycemic index of the cereal” informs Marlène Fiorot. In addition, if you put butter or another fat on your slice of sourdough bread, the glycemic index decreases even more!

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Non-allergenic gluten-free bread
You can make non-allergenic gluten-free bread if you use old flours (old wheat or spelled). “Bread made with ancient flour and natural leaven is non-allergenic and gluten intolerant people can eat it (but not those with celiac disease)” informs our expert. It is also possible thanks to sourdough to make gluten-free bread with flour that is totally devoid of it (rice flour).

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Pulling plastic wrap off risen bread dough in a metal mixing bowl. Gluten stretches showing the raw flour mixture can be formed into a loaf and baked. Making sourdough from scratch is a food trend.; Shutterstock ID 1723200322; purchase_order: Health Top; job: anne-sophie glover-bondeau; client: Top Health

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