The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Doc Tracy's picture

Sourdough Nutrition

April 26, 2010 - 9:56am -- Doc Tracy

Does anyone have any data on how much sourdough starter changes nutrition in bread? I'm curious to know how much the starter converts carbs to amino acids and other nutrients. I guess it would be very difficult to calculate because it would depend on length of fermentation, original quantity of starter, number of yeasties and other buglets in the starter. But, just wondering if anyone has done any sort of research/calculations of this sort?

I couldn't find anything on this when I did a web search.

Thanks, Tracy

Peggy Bjarno's picture

Help needed for "puffy" newbie to bread baking, who wants to be able to enjoy eating my bread

January 8, 2010 - 9:23pm -- Peggy Bjarno

I think the one thing that has driven me to trying to bake my own bread is calories. Look at it this way: bread is on the "caution" list at the very least, or maybe even the "forbidden" list, calorie-wise. (OH-MY-GOD it's CARBS! It's CALORIES!) But I do love bread, have enjoyed my buttered toast in the morning (a long lost dream) and my mayonnaise-filled tuna or chicken salad sandwiches, or BLTs. . . . it's been a while.

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