Sourdough Fermentation May Ease Digestion for Some
Registered dietitians say sourdough may be easier for some people to digest and could moderate blood sugar response. It remains a carbohydrate-rich food best eaten in sensible portions.
Bread 2 articles
At its simplest, bread combines flour and water in a baked staple that is often leavened with yeast or a sourdough culture. Grocery shelves range from white sandwich loaves to whole-grain, sourdough and artisan breads, with differences in grain type, texture, sodium, fiber and added ingredients. Slices may anchor sandwiches, toast or meal sides, while loaves vary in density and crust. Whole-grain labeling and the ingredient list help distinguish breads made primarily with whole grains from those using mostly refined flour.
Homemade Staples Deliver Better Nutrition and Real Savings
Grocery prices keep climbing, turning basics into luxuries. Making staples like bread, sauces, and spreads at home can save money and boost nutrition. Here's how homemade stacks up against store-bought.