Sourdough bread makers have long known that the loaves they bake have a better flavour, crisper crust and a chewier interior than commercially produced breads, but one of the things I am most often asked about when I teach on sourdough bread making courses are the health benefits of long fermented bread. There are lots of claims about sourdough bread, some of them are true, some are urban myths, but the results of trials carried out in Canada have proven that a sourdough loaf has measurable health benefits when compared to both commercial white and whole-wheat loaves.
Terry Graham a professor in human health and nutritional sciences at the University of Guelph, Ontario lead a team of researchers who studied four types of breads to determine which had the...
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