Walk like an Egyptian... who really likes bread.
To rise, sourdough needs a starter or a culture – that’s a fermented mixture of flour and water that activates the “wild yeast” and bacteria, getting it ready to do some heavy lifting. And the search for the oldest starter has become the stuff of myth and legend – a Canadian lady has one said to be 120 years old, while a San Francisco bakery is still making sourdough with a culture collected 160 years ago. In 2019, a baker extracted yeast from 4500-year-old Egyptian pottery to bake a loaf, but that seems like a lot of effort.
No really, why is sourdough so hot right now?
Maybe because you just pulled it out of the oven? Boom tish! But seriously, as with many projects, baking is something we suddenly have a lot more time for right now. And as sourdough requires a little extra care, time and patience than the average bake, it’s the perfect opportunity to give it a go. Once you try it, you’ll probably get addicted (hence those bread rollin’ Insta feeds!)
It could also be that unique, tangy sourdough taste and extra chewiness that makes it so popular – you just can’t get that in a loaf straight off the supermarket shelf. Plus, if it gives us something to dunk into our Pumpkin, Leek & Apple Soup without leaving the house, all the better.
Why is sourdough good for me?
One of the big benefits of sourdough over commercially-baked bread is that, thanks to the fermentation process, it’s easier to digest. Advanced Sports Dietitian Lisa Middleton tells us that sourdough allows for “better digestibility of gluten – meaning those with gluten sensitivity (not coeliacs) can often tolerate sourdough better than other wheat-containing breads”.
It also has a lower glycemic index (low GI) than regular bread, meaning a more sustained release of energy instead of a blood sugar spike. And that slow fermentation process makes for better bioavailability – which means it’s easier for our bodies to absorb all the nutrients (including iron, zinc, magnesium, folic acid and B vitamins.)
Is it easy to make?
If sourdough was a Centr workout, we’d class it as Intermediate. It requires a moderate level of baking proficiency, plus a bit of practice and patience to get right. But even if it takes a few tries, don’t give up – because the end product (not to mention the sense of achievement) is worth it. Here’s an equation we came up with to illustrate just HOW worth it that superior sourdough taste and texture is:
Sourdough bread > regular homemade bread > store-bought packet bread = totally worth it.
Should I jump on this trend then, or what?
You’ve learned a little bit about sourdough’s history, vaguely remember something about bacteria (yum) and done the calculations – so now’s as good a time as any to jump on the bandwagon and try making your own starter.
