Why Homemade Sourdough?

So many reasons... Have you ever bought bread from the store and looked at the ingredient list? YIKES. When making bread at home, we can control the ingredients that go in our bread and bodies. The cultures and live bacteria in our starters are naturally occurring by fermentation from just water and flour. Sourdough loafs will consist of starter, water, salt and bread flour and thats it! Well, unless we are adding inclusions to the loaf of course. But, just because it isn't full of preservatives doesn't mean it will go bad right away. The American Society for Microbiology states that because of the pH level of the bread, it is more resistant to mold and other food-born pathogens. Mine lasts at least a week!

Another reason is the impact it has on your health. Sourdough has a lower glycemic index than other bread. This means it will have less of an impact on your blood sugar! Sourdough is also nutrient dense and full of prebiotics. It is high in soluble fiber and low in gluten making it easy to digest! I am gluten sensitive and do not eat gluten on a regular basis but I tolerate sourdough just fine!