Sourdough Bread

Sourdough

Sourdough Bread

Most store-bought bread in a plastic bag, sitting on a shelf, for who knows how long, is made from rapidly harvested grains that are quickly processed, stripped of their nutritional value and turned into bread, sometimes within hours. This means that the yeast is not given time to convert the grains into digestible and nutritious food.

Sourdough has a different story. The wild yeast and lactic acid bacteria used to make sourdough convert this flour into a healthier bread than commercial breads. It’s fermented, contains antioxidants, degrades phytate content thereby leading to increased mineral absorption.

Bonus Fact:

Sourdough is high in zinc, magnesium, potassium and phosphate.

One of my favorite go-to breakfast meals is a lightly toasted slice of sourdough topped with sliced avocado, a squeeze of lemon, a runny egg and some ‘everything bagel seasoning.’ Yum!