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Why is our Sourdough Bread Good for You?

The Sourdough Bread you learn to bake at the Sourdough Baking Classes or you buy here at the Norwegian Bakery is made from pure ingredients. It is also fermented for several hours, sometimes 18 hours or longer to develop flavour and to make it more nutritious and more digestible. Do you know what goes into factory produced bread? They add extra gluten, (YES!), various enzymes that don’t need to be declared on the packaging, numerous emulsifiers and acids. Google the Chorleywood Bread Process and you can read more about this shockingly unhealthy type of bread, which unfortunately accounts for 80% of the bread made today and eaten by most people.

If you haven’t tasted proper Sourdough Bread, (some supermarkets say they sell Sourdough Bread, but what they’ve added is SOUDOUGH TASTE, ugh!), you are missing out! It has a gorgeous chewy and satisfying texture, and a lovely aromatic slight tang, and is GOOD for you. The Norwegian Bakery is a proud member of The Real Bread Campaign, and this is the mark to look for to make sure you buy Real Bread, without any artificial additives:


If you have never baked a Sourdough Loaf, you definitely have missed out! Baking Sourdough is very flexible and can easily be fitted into your schedule as there are lots of different methods and time scales for baking this amazing bread. You just need to apply LOVE and patience.  Good news: the Norwegian Bakery can help you out! Why not book onto our next Sourdough Baking Class on Saturday 12 March 2016 at www.thenorwegianbakery.co.uk?

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LOWER GLYCEMIC INDEX    Sourdough often has a LOWER GLYCEMIC INDEX than that of other breads–meaning, it doesn’t spike blood sugar as dramatically. This is because it depletes damaged starches within it, simply by its fermentative nature.

EASIER DIGESTION   Sourdough bread contains the bacteria Lactobacillus in a higher proportion to yeast than do other breads. More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More mineral availability and easier digestion!

Easier digestion is made even more possible by the bacteria-yeast combo working to predigest the starches in the grains. Predigestion by sourdough = less digestion for you.

ALLEVIATES SENSITIVITY TO GLUTEN Sourdough preparation is more lengthy (soaking, rinsing, etc.), and this longer prep time results in the protein gluten being broken down into amino acids. Again, this translates to easier and more pleasant digestion, sometimes even for those who are sensitive to gluten.

MAINTAINS HEALTHY GUTS countrysourdoughThe fermentation process increases the content of beneficial bacteria in the bread AND the gut. Healthy gut bacteria= happy body.

Additionally, these bacteria control yeast population in the gut, so yeast overgrowth and infection is less likely to occur.

MORE NUTRITIOUS  The integrity of sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium (okay – some of these in fairly tiny amounts)–in addition to uniquely balanced proteins and fatty acids. Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

HISTORY SPEAKS FOR ITSELF Sourdough bread made with wild yeast, bacteria, and whole grain flour is the oldest and most original form of leavened bread. It truly is an ancient art that is crafted in harmony with nature.                                                                                 IMG_3109

It’s only natural that we eat it as opposed to other adulterated factory produced bread.

BETTER KEEPING QUALITIES = LESS WASTE Acetic acid–which inhibits the growth of mould, is produced in the making of sourdough. So, sourdough naturally preserves itself. Pretty neat considering the toxic preservatives thrown into the food supply today.

                                                   F O R  T H E


                                                                                              O F  S O U R D O U G H


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