08 May Ladies..Start your engines!
Mom’s 40 year old sourdough stater. As a family we have kept the same stater going over 4 decades.
It is a member of the family and has traveled with me from fridge to fridge over many a move.
Here are a few facts about sourdough to add in the pro column:
– Lower glycemic index- It is a fermented food and in that process it gobbles up starch and therefore doesn’t spike blood sugar as dramatically as other breads.
– As a fermented food it gets after digesting starches before you have to as well as providing healthy bacteria natural to the flora and fauna of you, making it easier on your innards.
– Lactobacillus- a friendly bacteria More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid and that is great; minerals are now available where they once where locked up in phytic acid grip.
-Gluten assist alert-again, fermenting action helps protein gluten be broken down into amino acids. If gluten is an issue this might be a bread that you can handle getting all the best out of a whole wheat bread and less of the gluten factor.
– Acetic acid–which inhibits the growth of mold, making sourdough its own natural preservative.
– Sourdough is rich in nutrients like vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium–and uniquely balanced proteins and fatty acids.
It’s just good.