Sourdough bread differs from other breads in a variety of ways.
First, the ingredient list for sourdough is much shorter than pre-sliced
and even supermarket bakery varieties. Many other types of breads have
oils, sugar, preservatives, and other chemicals in their ingredient
list. Besides affecting the flavor of the bread, chemicals and
additional ingredients are often added to other breads because they
can’t stay fresh as long as sourdough can or fend off mold as well. The
presence of bacteria, due to sourdough’s unique fermentation process,
improves sourdough’s nutritional profile. This allows for better
nutrient absorption, improved gut health, and some studies have even
shown fermentation alters the structure of carbohydrates in the dough
for better blood sugar control and a lower score on the glycemic index.
Interestingly enough, the best sourdough in the world comes from Germany and the country that eats the most bread in the world is Turkey. Learn more about sourdough bread here!