A sourdough starter does some pretty amazing things. When you think about it, creating lofty, light, chewy bread is pretty remarkable.
There are many benefits and reasons to use a sourdough starter. Many of them are because of the fermentation process of sourdough. Some of these benefits include:
Easier digestion. The wild bacteria breakdown difficult to digest starches. It’s a sort of “pre-digestion” that makes our digestion easier for us.
Gut health. Sourdough includes prebiotics and probiotics. Once baked, those probiotics don’t do much for our gut. But it still provides a great source of prebiotics and fiber, which feed the microbes already in our gut.
More available nutrients. Microbes from sourdough help unlock minerals in grains. The minerals inside grains are there for plant growth. Because grains are seeds, those seeds want to become plants. Phytates blocks those important plant minerals, so we can’t absorb and use them. Sourdough breaks down phytates, so we can absorb those minerals.
Lower glycemic index. Sourdough bread doesn’t raise blood sugar levels as quickly as other breads. Another benefit of the fermentation process.
Fewer ingredients. To make sourdough, all you need is flour, water, and salt. Anything else is considered extra. Other breads are made with a long list of ingredients. The simplicity of sourdough can’t be beat.
It stays fresher longer. Acetic acid is produced during fermentation. It naturally inhibits mold from growing. As a result, sourdough bread will dry out at room temperature but, when made properly, shouldn’t mold.
Better flavor. The tangy flavor of sourdough holds a special place for most. Imagine a crusty loaf of sourdough bread with a schmear of room temperature salted butter. Bliss. This same sourdough flavor can be made strong and sour or mellow and subdued. The flavor lends itself well to other baked goods too.
More moisture. Adding sourdough to baked goods increases the moisture content without adding more sweetness. It’s a simple way to ensure that your cake and banana bread are moist and tender.
Slowing you down—in the best way. Working with sourdough infuses you with intention. It requires planning and is in no way fast. In fact, I can’t think of slower food. That’s part of the beauty of it. The process, though slow, isn’t very hands on. It allows you to bake in the background and live your life while you also make sourdough stuff.
Connecting with your starter. Some people fondly name their starters and even travel with them. Once you find your groove, your starter may become a sort of beloved pet.
Increased happiness. I’ve noticed it in myself and others who learn to bake with sourdough. It’s also there for those around you who get to enjoy what you make! Most people love sourdough and are satisfied in an unexplainable way with the process and final product. Maybe it’s that sourdough products are super delicious. Maybe it’s that sourdough is a puzzle and it feels so good to figure it out or complete the puzzle. I think it’s some magical place in-between.