Benefits of Sourdough Bread
All of STELLA bread is made with a sourdough starter. My starter was originally made on the Eastside of the Sierra Nevada of California with organic rye flour and water from the mountains. It has moved with me from place to place gathering the local yeasts throughout its journey. The starter contains local airborne natural yeasts which create the enzymes needed to predigest the starches and proteins in grain. During the fermentation process carbon dioxide is created, which becomes trapped in pockets of dough, resulting in a natural rising of the bread. Natural leavening takes time and is the essence of STELLA's bread flavors and nutritional values. Below is a list of some of the benefits of natural leavened bread:
I like how you point out that sourdough bread is able to break down the sugars and starches in grain just through the bacteria present in it. Recently, I've decided that I need to eat more of the things I like, and one of those things is bread. I've been avoiding it for a diet, but it's not worth it. I'll just have to find somewhere near me that makes fresh bread and maybe get some sourdough.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.