The early stages of the COVID-19 pandemic brought on a resurgence in baking loaves of sourdough—a definite bright spot in an overall dim situation. Sourdough’s quintessential tang hails from the old-school baking method of using a bacteria-rich starter to kickstart fermentation. This process not only creates taste-boosting compounds, but it also appears to help lessen the impact that a slice of bread has on blood sugar levels. That could be a big benefit in helping improve metabolic health compared with when people eat highly processed slices of white bread. As a bonus, the fermentation process can make sourdough easier to digest for some people who may find that regular bread brings on stomach woes.
The verdict: Any way you slice it, there is power in sour. Just don’t fall for store-bought sourdough impostors that may contain items like ascorbic acid or vinegar to give loaves a sour taste. Your best bet for the authentic stuff (if not baking your own) comes from independent local bakeries that often employ longer fermentation periods using just a starter culture. Even better if they work whole-grain flours into the mix.
See also: How COVID-19 Has Changed Eating Habits
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