sunglasses on a rock
food, health

Day 2 Sourdough Benefits

As nothing much is happening on Day 2 apart from stirring the sourdough. The little yeast organisms can does their job fermenting on the benchtop.

Meanwhile, I thought I would share some abridged snippets of useful information.

Preservative and Chemical Free Bread

Sourdough is free from other types of breads that have oils, sugar, preservatives, and other chemicals in their ingredient list.

Besides affecting the flavour of the bread, chemicals and additional ingredients are often added to other breads because they can’t stay fresh as long as sourdough can or fend off mould as well. The presence of bacteria, due to sourdough’s unique fermentation process, improves sourdough’s nutritional profile. This allows for better nutrient absorption, improved gut health, and some studies have even shown fermentation alters the structure of carbohydrates in the dough for better blood sugar control and a lower score on the glycemic index.

Bread for Gut Health

Sourdough’s fermentation means it is gentler on our digestive tract and may be tolerated by those with a sensitive tummy. This is possibly attributed to the breaking down of a carbohydrate in wheat called fructans which can mimic gluten intolerances. Phytic acid, also present in bread and wheat products, causes digestive issues and sourdough bread neutralizes the effect of phytic acid on the body.

The long fermentation process involved in making sourdough has shown to improve digestion of gluten-forming proteins, known for causing wheat intolerances and allergies. Research has also shown the presence of fructans, a carbohydrate found in wheat, causes digestive issues similar to gluten intolerances and are now thought to be the cause of many self-diagnosed “gluten intolerances.” However, sourdough fermentation breaks down fructans, making them easier on the digestive system.

As varieties of wheat have changed over the years, it is possible the changes in composition of the grains, may be the reason some people assume they are gluten intolerant.

Shortcut to Making Your Own Sourdough

This Whole-Wheat Bread recipe recipe only takes 12 hours, compared to almost a week. Probiotic-rich yogurt and vinegar mimic the tangy flavor of sourdough without the need for a starter.

Sourdough requires very little in the way of ingredients and have many health benefits.

Variations to Sourdough Starter Mix

I used a blend of half wholewheat flour and half white flour.

Do you add salt to your sourdough starter?

What flour do you use?

Whole wheat, white, rye or a blend?

More updates on my starter on Day 3.

8 thoughts on “Day 2 Sourdough Benefits”

      1. An Aussie friend in Scotland said she added it, but I won’t add any more. It might interfere with the fermentation. It might be added to the bread and not the starter. Can you email me your mobile number in case I need it, Peggy?

        Liked by 1 person

  1. Well, this is a discussion I never thought I’d be interested in. I have a sign my ex-DIL gave me years ago. “The only reason I have a kitchen is because it came with the house”. I’ve got my bread machine going to the thrift store if they can ever open again since I haven’t made bread in years. I like it, it doesn’t like me. But this information gives me a new perspective on it. I don’t have the strength anymore for bread making but this is really interesting. Thanks for sharing this experience, Amanda.

    Liked by 1 person

    1. I am glad to have re-ignited your interest in bread, Marlene. Did you ever try sourdough? Some people don’t like the flavour. Being of Scandi origin, I love it.


I love a good discussion. What do you have to say?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s