Dietitians have revealed why sourdough bread isn’t the health hero it’s often claimed to be, and the quick and easy two-step process to help you determine if your bread is the real deal.
Susie Burrell, from Sydney, and Leanne Ward, from Brisbane, are the brains behind the hugely popular podcast The Nutrition Couch, which aims to dispel myths surrounding diets and healthy eating and explain how to get the best results.
The pair said that while sourdough is often marketed as the “healthiest” bread choice you can make, in fact many “sourdough breads” are nothing like that at all and often come in huge slices that are larger than a regular serving. bread. bread.
Dietitians have revealed why sourdough isn’t the health hero it should be, and the two-step process to help determine if yours is right (photo Susie Burrell and Leanne Ward)
“Just because sourdough has some health benefits, like we know it regulates blood glucose levels better than normal bread, it has good fiber levels and is good for your gut health, it doesn’t change the fact that it still has a very high carb load,” said Susie on the podcast.
“It’s also often cut into those huge slices that contain the carbohydrate equivalent of two slices of regular bread—nearly 40 to 50 grams per slice.”
Susie added, “I’d even say white sourdough isn’t even that healthy.
“Sure, it’s better than regular white bread or Turkish bread, but it’s nowhere near as good as grain or rye.”
The pair said white sourdough isn’t often that healthy, especially in large slices, and you’re much better off going for a grain or rye option (stock image)
Leanne agreed with Susie’s points, saying that many of the benefits of sourdough “outweigh” if you consistently “ingest tons of it.”
“Sourdough is my favorite type of bread, but the quality really matters,” she said.
“It’s very variable depending on where you buy it.”
There are some quick and easy ways you can tell if the sourdough you bought is real or not.
The first is to scan your eyes over the ingredients if it’s in a package and not bought fresh from a bakery.
“Traditional sourdough has to be made and fermented over many hours and ideally should only consist of three ingredients: flour, water and salt,” said Leanne.
“As for the supermarkets, some of them have sourdough breads and if you look at them, they have a ton of ingredients like ascorbic acid, yogurt, and vinegar.
“These are all signs that the sourdough isn’t authentic and they’re just trying to mimic it.”
An easy way to identify good quality sourdough is to look for minimal ingredients and small air bubbles in the bread (stock image), which indicate the fermentation process
She added that a “good quality sourdough” has minimal ingredients and definitely not “sourdough flour.”
It is then fermented over a period of eight to 24 hours, which is why it can be expensive, often costing $8, $10, or even $12 per loaf.
“The second way you can tell if your sourdough is authentic is by cutting into it,” she said.
“When you cut into a good one, there are those big air bubbles in the bread. This is a good sign as it shows a good fermentation process.
“If you cut through and there are no air bubbles, it’s probably wrong.”
Both dietitians agreed that “good” sourdoughs have a “distinctive” almost sour taste and are chewy rather than soft.
They will also harden quickly over a period of even one day because they don’t have “all the preservatives in them that regular bread has.”
“If you want an indication of how good the sourdough you’re eating is, ask the baker how long it takes to ferment,” Susie said.
“The longer, the better for your gut.”
For more information about The Nutrition Couch, please visit the website here.