What makes Sourdough Bread so special?
Our Fresh Sourdough Bread contains just 3 ingredients - 100% organic unrefined Flour (wheat & rye mixed), water & salt. All the other unnatural ingredients that commercially produced bread include are eliminated. Cheap, industrially manufactured, processed bread rely on enzymes, preservatives, emulsifiers and improvers to bake bread at speed. These additives can also be to blame for some people’s wheat intolerance.
Most modern bread is made with baker’s yeast. Sourdough bread is traditionally made using just water and flour to ferment the raising agent or 'starter'.
There are many advantages to eating naturally fermented bread instead of modern bread made with yeast:
· Sourdough's Lactic Acid Bacterias can modify the bits of gliadin and glutenin protein in wheat flour that are toxic to people with coeliac disease and non-coeliac gluten sensitivity. This doesn’t mean all coeliacs can eat sourdough bread but to may be worth a try & is a much tastier alternative to commercially produced gluten-free breads.
· Lactic acid bacterias found in sourdough bread produce beneficial compounds: antioxidants, the cancer-preventive peptide lunasin, and anti-allergenic substances, some of which may help in the treatment of auto-immune diseases . Interestingly, these by-products seem able to survive heating, suggesting that baked sourdough bread may have ‘probiotic’ potential by stimulating immune responses in the gut.
· Bread, especially if made with unrefined flour, is a significant source of dietary minerals such as iron, calcium, magnesium and zinc. But a slice of fast-made wholemeal may be nutritious only in theory if its contents pass straight through the body without being absorbed. The main culprit here is phytic acid, present in the bran layers of cereals, which ‘locks up’ the important minerals. Several hours of fermentation with sourdough is sufficient to neutralise phytic acid and make the minerals more bioavailable.
· Problematic protein fragments are not the only thing in bread that we might want to reduce to a minimum. Acrylamide, a suspected carcinogen, can be found in bread crusts. Long fermentation, typical of sourdough systems, can reduce levels of the amino-acid asparagine that is a precursor of acrylamide formation.
· Bread is often avoided by those affected by weight-gain and metabolic syndrome – rightly, perhaps, in the case of industrial white loaves with a high glycaemic index (GI). But sourdough bacterias produce organic acids that, under the heat of baking, cause interactions that reduce starch availability. The lowest GI breads are whole-grain sourdoughs with a compact texture.
· It tastes & smells divine!
Deliveries to the store are twice a week, on Wednesdays & Fridays and a loaf costs €4.
This bread is siutable for freezing. Try slicing it before freezing & just pop it in the toaster as & when you need it!