Who doesn’t love sourdough bread??
Not only is in incredibly delicious, but it’s packed with protein, vitamins and minerals such as iron, selenium and a number of B vitamins.
Sourdough also contains prebiotics and probiotic-like benefits. Prebiotics increase the bread’s digestibility, and the presence of probiotics increases vitamin and mineral absorption. The probiotics may not survive the baking process, but the lactic acid produced during fermentation is very beneficial, thanks to its antioxidant effects.
The fermentation and soaking process also massively reduces phytic acid content, which has been shown to block the absorption of vitamins and minerals. So reducing the amount of phytic acid allows for even more assimilation of this nutrient-packed bread!
I hope you enjoy the video and try it yourself!