The day before Yom Kippur we eat 2 meals with bread to feast in preparation for the fast. Sprouted Grain Sourdough Bread Recipe:
5 Benefits to Sourdough Preparation
(taken from Real Food Forager)
1- Increases beneficial lactic acid
The longer rise time needed for sourdough increases the lactic acid and creates an ideal pH for the enzyme phytase. This enzyme breaks down phytates more effectively than in yeast breads. Sourdough rye has the least amount of phytates making it a healthier bread.
2- Predigestion of starches
The bacteria and yeast in the sourdough culture work to predigest the starches in the grains, thus making it more easily digestible to the consumer.
3- Breakdown of gluten
Here again, the longer soaking and rising times in the preparation of sourdough breaks the protein gluten into amino acids, making it more digestible.
The acetic acid which is produced along with lactic acid, helps preserve the bread by inhibiting the growth of mold.
5- Better blood glucose regulation
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