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Emeran Mayer, MD

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- The Gut-Immune Connection Book
  - Advance Praise
- The Mind-Gut Connection Book
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Emeran Mayer, MD

About
- The Team
Education
Books
- The Gut-Immune Connection Book
  - Advance Praise
- The Mind-Gut Connection Book
  - Reviews
Recipes
Marketplace
Press/Media

Podcasts

The Mind Gut Conversation Series

The Mind Gut Conversation Series is also available in video format on the Videos page.

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Not all sourdough products that you find in stores

Not all sourdough products that you find in stores are truly fermented

Typical bread found at the grocery store is made with commercial yeast, specifically a species of yeast called Saccharomyces cerevisiae. This species is commonly referred to as ‘baker’s yeast,’ or ‘brewer’s yeast’ as it is used in the production of beer as well. Yeast is added to the dough, which feeds off added sugars, producing carbon dioxide.

In order to make sourdough bread, however, you need a sourdough starter, also known as levain. It is essentially a combination of water and flour that ferments with the help of naturally occurring yeasts and bacteria, which are present all around us. The yeast feeds off the carbohydrates found in flour to produce carbon dioxide, and lactic acid bacteria produce sour lactic acid (which gives sourdough its distinct tangy flavor).

True sourdough is made with just flour, water, and salt. If you notice any additives on the ingredient label such as yeast or baking powder, this is an indication that the bread is not truly sourdough. And because it is not truly fermented, it will not have the same health benefits.

Read the full article by @feelgoodwithfi to learn more about sourdough bread:

https://emeranmayer.com/whats-so-special-about-sourdough-bread/

#sourdoughbread #fermentedfoods #guthealthdoctor #guthealthyfood

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