April 9, 2018 - 7:15pm
Sourdough Starter vs Commercial Yeast
I have been baking with sourdough starter for a while now with very good results. My understanding is that sourdough is healthier in that it neutralizes phytic acid, making it more digestible.
Typically I use a long fermentation, and I'm wondering if THAT is actually the real reason for more digestibility. I wonder if a long ferment using a small amount of DIY (like used with no need recipes) actually achieves the same results.
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that its also the lactic acid producing bacteria within a sourdough starter that plays a role. While breaking down phytic acid is one pro of sourdough other advantages are it makes gluten more digestible and nutrients are more bio available (I think that's the term). Basically there are more B-vitamins in a sourdough then a yeasted bread. But what sourdough does not have is probiotics. These are all killed off in the baking process.