Sourdough Cinnamon Bread – Cinnamon and Chocolate Twist Bread Recipe | My Daily Sourdough Bread (2024)

FAQs

Why do people not like sourdough bread? ›

A natural product has trouble competing with a chemistry lab in the sour taste department. Chemists tend to produce a one-note taste that isn't very appealing. Worse, it has soured many people on the idea of sourdough. All too often at the bakery we heard people tell us, "I tried sourdough once, and I don't like it."

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

Potential Drawbacks

Also, though sourdough bread does offer many benefits, it does not contain as much fiber as most whole-grain breads. Whole-grain sourdough bread does have more fiber and isn't much harder to make at home, but you're unlikely to find it at the store.

The microbes in the starter break down some of the gluten, the main protein in wheat flour, so sourdough is somewhat lower in gluten than other breads. “It's not reduced enough to allow gluten allergic or celiac patients to consume bread, but possibly enough for people with modest gluten sensitivities,” Hutkins says.

Health benefits of sourdough. The type of flour used — all-purpose, whole wheat, rye — can affect the nutritional content of sourdough bread, says Wee. But generally speaking, sourdough bread is a healthy option and can be eaten regularly as part of a nutritious, balanced diet.

Sourdough bread is made through a slow fermentation process, which may cause this type of bread to raise blood sugar more slowly than other breads. As a result, sourdough bread could be a great choice for those with diabetes. Whole grain sourdough bread is the best sourdough bread for diabetics.

Sourdough bread is healthier than traditional ciabatta bread. Ciabatta bread is a popular type of Italian bread, and therefore, is less nutritious than sourdough bread due to the leavening agent used. However, if you are searching for a healthier ciabatta bread, you can choose one made with sourdough or whole grains.

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

Which is better rye or sourdough? ›

As long as they're made with whole grains and have limited or no added sugar, both rye bread and sourdough bread are healthy bread options. Sourdough bread may be even healthier than regular bread because the fermentation makes certain vitamins and minerals easier for our bodies to absorb.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

We recommend baking sourdough in a Dutch oven. This lets you cover your bread for the first one-third of its baking time, allowing steam to build. This steam helps the loaf reach an ideal color and texture of crust.

Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or has been made safely at-home with gluten-free starters/ingredients.

Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which explains why sourdough is a gut-friendly choice.

The sourness can vary, with some loaves having a more pronounced tang, while others may lean towards a milder, well-balanced flavor. The fermentation process contributes depth, and the crust often offers a delightful contrast, providing a slightly bitter note.

For many folks, the renewed interest in sourdough is health-related. Some are going even further than baking their own bread: They're milling their own flour from whole wheat berries, too.