I wrote a feature recently on polyphenols and sourdough. The evidence suggests that the long slow fermentation increases bioavailability of these beneficial antioxidants .. which in turn is good for our gut microbes, and protecting against a range of diseases.. but it got me thinking about the other benefits of long slow fermentation in relation to our gut microbiome, and I thought it might be a good idea to summarise the main points. Although large-scale clinical trials on the effects of sourdough baked products on health and nutrition in humans are limited, the information so far still seems valuable. Examples include, fermentation and acid production by lactic acid bacteria and yeast have been shown to bring about improved mineral and polyphenol bioavailability – especially in those made with wholegrain flour. Sourdough baking is also consistently shown to deliver breads with higher levels of resistant starches and the...
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