Although bread of various types is a staple on the daily table, sourdough bread has attracted special attention in recent years, as it has become associated with health and nutritional quality. This type does not rely on commercial yeast but derives from slow natural fermentation, which gives it a distinctive taste and multiple nutritional properties.

Sourdough is made from simple ingredients: flour, water, and salt. The secret lies in the starter dough, which is left for several days to allow natural yeasts and beneficial bacteria to multiply. The preparation process may take at least 24 hours for fermentation to occur. This process gives the bread its unique sour flavor and helps form a firm texture and a pleasant crispy crust.

Experts believe sourdough bread outperforms traditional white bread in several aspects, most importantly that it is digested slowly due to its low glycemic index, contributing to more stable blood sugar levels over a longer period. It also contains fibers and minerals such as calcium, magnesium, and iron, in addition to vitamins and antioxidant compounds that support body functions.

One of the most notable features of this bread is that it is easier on the digestive system than others, as the gluten content is reduced due to the long fermentation, which decreases bloating and colon issues. The fibers it contains also promote gut health and help maintain a feeling of fullness for longer, making it a preferred choice for those seeking weight control.

Despite these benefits, sourdough is not considered safe for those with wheat allergies or celiac disease due to its gluten content. Additionally, preparing natural yeast requires careful monitoring to avoid mold growth or contamination that could affect the bread’s quality and healthiness.