What else do we know about "TRUE" Sourdough bread?

So, yesterday we left off talking about the benefits of "TRUE" sourdough bread.

And a good example would be the Blueberry Sourdough bread I made yesterday to put in our Cottage food stand for you.

You see . . . the "nutritional value" is beyond what you would think it is.

The fact that "this" sourdough "fermentation" . . . improves the accessibility of "minerals" . . . it's known to be associated with a "reduced" incidence of several chronic diseases.

And one of these benefits . . . is its "anti-inflammatory" properties.

"True" sourdough's fermentation process . . . has the ability to "break down" GLUTENS and other compounds . . . therefore . . . making it EASIER to digest and reduce inflammation.

So, how does that work you ask???

Well . . . the "lactic acid bacteria" in sourdough . . . acts as a "PROBIOTIC" . . . which supports our "gut" health by reducing inflammation.

And in this fermentation and digestion process . . . "true" sourdough also acts as a "PREBIOTIC" . . . feeding the good bacteria in our gut and supporting a healthy digestive system.

And with this . . . as we spoke the other day . . . it also helps "manage" blood sugar levels and helping to "avoid" sugar spikes.

And the freshly picked blueberries . . . are a powerful "antioxidant" for optimal health.

But again . . . NOT all sourdough and/or sourdough starts are created equal . . .

The best sourdough "starters" are a special mix of "wild yeast" and "bacteria . . . NOT COMMERCIAL YEAST.

And it also depends on the "cultivation" of that starter.

For example . . . a "starter" cultured in say . . . California . . . will have different microbial composition than one say . . . cultured in Japan.

The "starter" that I began my sourdough journey with . . . is "Dutch".

And with this . . . while most sourdough starters rely on a similar process of fermentation using "wild yeast" and bacteria . . .

The specific strains of microorganisms and the conditions they're grown in . . . lead to variations in flavor, activity and texture.

So, tomorrow let's talk about the other wonderful benefits of a "true" sourdough.

As always, feel free to DM or contact me at: miraclemeadows.net/contact/