Tag: Bread processing

Over the last century, studies have documented a significant decline in the nutritional value of wheat. The answer to "Why is modern bread unhealthy?" lies in a dramatic shift from traditional baking methods to industrial-scale production, driven by a quest for speed, shelf life, and low cost.

According to the Food Standards Australia New Zealand, any food that has been altered from its natural state is considered processed. This means that even nutritious choices like whole wheat bread fall under this broad category, challenging the common misconception that all processed foods are unhealthy.

According to the British Heart Foundation, many industrially-produced breads are considered ultra-processed due to added emulsifiers and chemicals. This starkly contrasts with traditional sourdough, which uses a slow, natural fermentation process involving only flour, water, and salt. So, is sourdough less processed than normal bread? The answer lies in the fundamental production methods.