“Knead to know: The difference between Sourdough and Wheat bread”

First let’s talk about what Sourdough bread is and how is it made. Sourdough bread is made from very minimal ingredients- flour (mostly wheat), water and salt and a natural yeast starter. It goes through a long fermentation period (12-48 hours).  Natural fermentation by wild yeast and lactic acid bacteria occurs. It has multiple nutritional benefits. Due to long fermentation process it contains beneficial bacteria. Fermentation breaks down gluten and phytic acid, making it easy to digest and easy on out gut. It makes the nutrients more bioavailable, which makes it higher in nutritional content too. It has a lower glycaemic index compared to other breads making it an ideal option for obese and diabetic patients. It has a tangy flavour with chewy texture, crunchy crust. It naturally stays fresh longer due to its acidity, which increases its shelf life and prevents the growth of mould.

           Now coming to our wheat bread, which is readily and widely available, the process of preparing it is quite different. It is usually made from refined or whole wheat flour, water, salt, commercial yeast and often includes additives, preservatives and sugar or high fructose corn syrup. It has a higher glycemic index than sourdough due to the use of refined flour and added sugars, which easily spike our blood sugar levels. It has long shelf life due to added preservatives, otherwise it goes stale or mould quickly. It has a softer texture and thin crust.

         In conclusion, sourdough bread is likely the better choice for those who want to have bread without any potential side effects. For those looking for nutrient dense, easily digestible and flavourful bread, Sourdough bread could be an ideal option. Processing of wheat strips away the dietary fibre, vitamins minerals, phytonutrients, leaving mainly the starchy endosperm. Sourdough’s fermentation process retains more nutrients and improves the bioavailability of vitamins and minerals. Refined flour has a higher glycaemic index, causing quicker spikes in blood sugar levels compared to sourdough bread. Sourdough bread is easier on digestive system due to breakdown of gluten and phytic acid. Sourdough is free from unnecessary additives and preservatives found in many commercial wheat breads.