Sourdough Bread: Naturally Fermented and Easy to Digest
Made with a live starter, sourdough bread is flavorful, nutritious, and easier to digest than regular bread.
What Is Sourdough Bread?
Sourdough bread is made through **natural fermentation** using a mixture of flour and water known as a **starter**, which contains wild yeast and lactic acid bacteria. This process gives it a **distinct tangy flavor** and chewy texture.
Nutrition (per 100 g)
- **Calories:** ~260 kcal
- **Carbohydrates:** ~50 g
- **Protein:** ~9 g
- **Fiber:** ~3 g
- **Fat:** ~1.5 g
- Contains **iron, B vitamins, and lactic acid bacteria**
Health Benefits
- **Easier to digest** than commercial bread due to fermentation.
- **Lower glycemic index**, leading to steadier blood sugar levels.
- **Rich flavor and nutrients** preserved through long fermentation.
- May improve **gut health** via beneficial bacteria.
Possible Drawbacks
- Still contains **gluten**, not suitable for celiac disease.
- Some store-bought versions are **not truly fermented**.
- **Homemade starter** requires regular care.
Culinary Uses
- Ideal for **toast, sandwiches, and bruschetta**.
- Pairs perfectly with **butter, avocado, cheese, or soups**.
- Can be used for **croutons or stuffing**.
Summary
Sourdough bread is a naturally leavened, flavorful bread that’s nutritious, aromatic, and easier on digestion.
- 1. Sourdough Bread
Sourdough Bread: prirodno fermentirani hljeb s kiselkastim okusom, napravljen pomoću startera od brašna i vode; bogat aromom, lakše probavljiv i s nižim glikemijskim indeksom od običnog bijelog hljeba.