The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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494 - ‘Novel insights on the functional/nutritional features of the sourdough fermentation’. International Journal of Food Microbiology. 302:103-113

Reference Number: 494

Year: 2018

Authors: Gobbetti M, De Angelis M, Di Cagno R, Calasso M, Archetti G, Rizzello CG

Link: Link to original paper

Health: IBS

Intolerance & Sensitivity: Non coeliac gluten sensitivity | Wheat sensitivity

Summary

As one of the most traditional biotechnologies, sourdough fermentation has deep effects on rheology, sensory and shelf life attributes of baked goods. The most recent literature has also highlighted the effects of sourdough fermentations on several functional/nutritional features of baked goods. While some aspects such as the potential to lower glycemic index, increase mineral bioavailability and decrease the gluten content have been proven almost definitively, others potentialities are emerging, which deserve novel insights. This reviews reports the main evidence on the use of sourdough fermentation for salt reduction in baked goods, management of irritable bowel syndrome (IBS), synthesis/release of bioactive compounds, especially the metabolism of phenolic compounds, and exploitation of the potential of non-conventional flours (legumes and pseudo-cereals) and milling by-products (bran and germ). A brief description on the spiritual, cultural and functional/nutritional significance of leavened bread throughout centuries has also given.

Significance of this article to the baker:

Bread is identified as a common trigger for irritable bowel syndrome (IBS). This study not only reminds us why sourdough bread made from good quality flour and baked with a lengthy fermentation time supports the physical health of our gut, reducing the symptoms of IBS, yet also that the Sourdough baking process provides more. The article highlights that the long fermentation to the bread also increases the release of powerful phytochemicals within the grains which are known to enhance our health due the the level of antioxidants they contain.

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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