The prehistoric practice of fermenting sourdough to make bread saw a big boost in interest during the COVID pandemic years. Millions of bakers around the world adopted and maintained a sourdough starter — an exercise not just in fermentation, but also in faith, fidelity, and forbearance.
Judging by sourdough posts and interactions on the internet, the trend continues to grow. What is it that makes sourdough special enough to motivate the masses? While sourdough excels in flavor and texture, its remarkable success may be rooted in its practical health benefits and rich intrinsic value.
As you may know, the fundamental difference between your standard loaf and a loaf of sourdough is the leavening agent. Most commercial bread is leavened with a single strain of yeast, isolated, propagated and packaged for its efficiency and dependability. It is quick and always gives the same result.
Sourdough depends on a diverse array of wild yeasts and bacteria that live in an active “starter.” Sourdough takes much longer to rise, and the results vary subtly depending on the locally collected culture, but you can always count on:
1. Really good bread
Breaking bread with sourdough is satisfying in so many ways.
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First, you encounter the crunchy crust. The sound alone communicates freshness and quality, while the textural experience is fun! Crunching is thought to trigger dopamine release and activate mechanoreceptors that enhance our sensory pleasure (one of the reasons we love chips). A bit of crunch is also believed to relieve tension and frustration.
The chewy, elastic crumb that follows engages us in a slow and satisfying release of flavor. The act of chewing also helps relieve stress and promote relaxation (just think of chewing-gum).
Finally, the unique flavor of sourdough is something anyone can appreciate. Sourdough’s fermentation process produces lactic acid for a tangy, nuanced flavor that stimulates our tastebuds to produce saliva.
2. Digestive benefits
During the long fermentation period, bacteria break down difficult-to-digest gluten and phytic acid, making sourdough bread easier to digest. The process also results in prebiotic fibers, which help feed the beneficial bacteria in your gut to promote a healthy and diverse microbiome.
3. Lower glycemic index (GI)
Yeast breads often contain added sugars and refined flours to enhance fermentation (since yeasts feed on sugars and carbohydrates). Sourdough’s long fermentation time allows starches to be more thoroughly broken down into simple sugars, which are then consumed by the natural yeasts and bacteria. Not only do you end up eating less glucose; the resulting lactic acid also slows glucose absorption in your body.
Swapping for sourdough can thus help prevent spikes in blood sugar and promote more consistent energy levels.
4. Improved nutrition
People often opt for whole wheat bread for greater nutrition without understanding the availability of the nutrients.
Phytic acid is a chemical compound naturally found in the seeds of plants (like whole grains), but it inhibits nutrient absorption by us. Some of the bacteria and fungi present in sourdough starter produce phytase, an enzyme that breaks down phytic acid to increase the bioavailability of minerals like iron, zinc, magnesium and phosphate. The nutrients in wholegrain sourdough can therefore be absorbed more efficiently.
5. Simply natural
As an added bonus, the natural acidity of sourdough acts as a preservative; so your bread stays fresher longer, without the need for artificial preservatives. While yeast breads are often laden with questionable additives, basic sourdough is simple: flour, starter, salt, and water.
Incidentally, sourdough starter is just a mixture of flour and water that a stable community of wild yeasts and bacteria have colonized. So sourdough bread is essentially just three ingredients, and a touch of magic.
6. Promotes weight control
Sourdough is generally more filling than yeast breads due to its higher fiber content. Many sourdoughs are made with fiber-rich whole grain flours, and one of the nutrients that becomes more available with sourdough fermentation is fiber. Fiber enhances satiety, or the feeling of fullness, thus reducing the risk of over-eating.
7. Intrinsic value
Aside from its apparent health benefits, sourdough is bubbling with inner worth. In a world where technology is spiraling out of control, time is money, and convenience is key, sourdough brings us back to what is real.
Making sourdough is an act of faith, where we gratefully accept exactly what the Creator has provided to transform flour and water into nourishing and satisfying sustenance.
Even if we have skipped generations, baking with sourdough connects us back to our early ancestors, preserving a tradition fundamental to our existence. Recalling this basic skill can bring calm and confidence in uncertain times.
Sourdough’s enduring nature teaches us to be patient, receptive and resilient. From developing a starter to fermenting the dough and perfecting our method, we learn the value of waiting, observing, and trial and error.
Every step in the process forces us to slow down and be engaged in human activity: Mixing, kneading, folding, testing, tasting and sharing. It is both humbling, and empowering.