RISE for National Sourdough Day!

1. Better bread. “While whole grain bread often gets all the nutritional glory, sourdough bread shouldn’t be discounted. The long and slow fermentation process not only helps break down gluten and anti-nutrient phytic acid, making the bread easier to digest for some people compared to breads made with regular dough, it also results in increased nutrient bioavailability. Not only that, but the fermentation process results in a lower glycemic index bread which means a slower and steadier increase in blood sugar levels after consumption.”  

2. Unique flavor. “There is more to love about sourdough than its unique sour flavor and visual appeal. Its potential health benefits beat out breads made with regular dough, and it often has a longer shelf life because of its acidity, helping to reduce food waste.

3. Simple ingredients. “La Brea Bakery is unique in that they use their very own signature sourdough starter in every single loaf made using only flour, salt, water, and wild yeasts from the skin of organic grapes, and ferment their bread for at least 10 hours allowing more complex flavors and textures to develop."

4. Good for you. “The 2020-2025 Dietary Guidelines for Americans recommend that healthy adults consume around 5 to 10 ounces of grain foods per day depending on their age, sex, and activity level. Grain foods are important sources of many nutrients including complex carbohydrates, dietary fiber and several B vitamins which play a key role in metabolism - helping the body convert the food we eat, into useable energy.”   Source` Mia Syn, RDN for La Brea Bakery.