Tag: Homemade sourdough

According to nutritional data, a typical 100g serving of sourdough baguette contains approximately 274 calories. This article explores the nutritional variations in a sourdough baguette, helping you understand what factors influence its calorie content.

According to a 2021 review in the journal *Foods*, the long fermentation process in sourdough can make gluten easier to digest for some individuals. This is just one of many compelling reasons why sourdough instead of regular bread is often considered a healthier and more flavorful alternative.

Did you know that real, authentic sourdough bread is made with just four main ingredients? This ancient baking method relies on flour, water, salt, and a live sourdough starter to create a distinctively tangy and healthy loaf.

According to a 2023 survey by Action on Salt, packaged sourdough bread had the highest average salt content among pre-sliced breads at 0.96 grams per 100 grams, raising questions about how much sodium is in sourdough. This widely varies depending on whether the bread is commercial or homemade, as well as other ingredients used in the recipe.

Over 95% of sourdough recipes include salt, which is a fundamental ingredient, not an optional one. Beyond just flavor, salt in sourdough plays a pivotal role in the biochemical processes that make the bread what it is, influencing everything from texture to shelf life.

According to the NOVA classification system, not all bread is created equal, and while real sourdough is minimally processed, many store-bought "sourdough" loaves are, in fact, ultra-processed foods (UPFs).

Research shows the traditional sourdough fermentation process can reduce the fructan content in bread by up to 92%. This begs the question, is homemade sourdough bread less carbs than regular bread, and what does that mean for your dietary goals?

Research suggests that the natural, long fermentation process in homemade sourdough bread can significantly reduce phytic acid, boosting the bioavailability of essential minerals. For many, this makes the question, "is eating homemade sourdough bread healthy?" a compelling topic to explore.

According to a 2023 survey, packaged sourdough bread contained an average of 0.96 grams of salt per 100 grams, proving that this popular artisanal loaf can carry a significant sodium content. While often perceived as a healthier option, its saltiness depends largely on how and where it is produced.

The US FDA standard for 'gluten-free' is less than 20 parts per million (ppm), a threshold traditional sourdough made with wheat flour cannot meet. This leads to the key question: does a sourdough starter have gluten in it? The answer depends entirely on the flour you use to create and maintain it.