Sourdough works by feeding a colony of wild yeast which produce acid and gas. They produce these by consuming the flour in the bread. Leave the dough long enough and it isn’t a dough anymore at all. The wild yeast will have eaten so much and produced so much acid (which breaks down the gluten) that it’s more like a soupy batter than a dough. My question: does the nutrient content in sourdough bread really just equal the ingredients used to make it? Or would there be a significant reduction in starches and protein due to the leavening process of the wild yeast?
TLDR: Does the yeast in sourdough bread change the nutrient properties of flour used to make it?
One of the few nutrition related questions I dont have a direct answer for. To my knowledge sourdough is suppose to be better than white bread. Can’t remember if that was based on its glycemic index or nutrients. I dont imagine it is vastly different, maybe some more b vitamins. But the most important thing to remember is sourdough tastes way better. And if you are eatin carbs in general eat ones that taste good and dont eat ones that arent. I’ve gotten ripped eating rice based cereal like cocoa crispies, fruity pebbles, and jasmine rice, and sourdough bread. Once I stopped trying to incorporate various potato like carbs, oatmeal, wheat bread I felt alot better.