The Sourdough Club

Learn the Art and Science of Baking, Eating, and Sharing Bread as Lifestyle Medicine

The Sourdough Club is dedicated to promoting health through baking. It's a beautiful community learning space, connecting creative bakers with curious and kind-hearted people who care deeply about the environment and love to bake, eat, and share bread as lifestyle medicine.
Follow on Instagram

  • E-mail
  • Facebook
  • Instagram
  • Twitter
  • WhatsApp
The Sourdough Schhol

Member Login

Navigation
  • Home
  • Memberships
    • Join The Club
    • Latest Reviews
  • About
    • Contact Us
    • The Sourdough School
    • The Team
    • Train as a prescriber
    • Supporting alternative food networks
    • Qualify to teach
    • Connect Directly to the Farmer
    • Terms and Conditions
    • Competitions / Prize draw terms and Conditions
  • Lifestyle Medicine
    • GP Referral Membership Explained
    • Prescription Membership
    • Prove it – The Case Studies
  • Short Courses
    • White Sourdough Starter Course
    • Courses with Kits
  • Shop
    • Kit, Voucher & Course
    • Sourdough Books
    • Sourdough Baking Equipment
    • Sourdough Ingredients
    • Gift Vouchers

Core Principle No 3: How fermentation increases soluble fibres | Research Level

Slowing down the rate of assimilation of carbohydrate

Fermenting bread increase these soluble fibres such as resistance starch

Resistant starch appears to confer considerable health benefits related to inflammatory bowel disease and bowel cancer, reduction in postprandial glycemia, improvement in insulin sensitivity, satiety, and plays a prebiotic role.

 

Resistant starch behaves like both insoluble and soluble fiber. Much like insoluble fiber, it’s “resistant” to digestion and so it passes into the colon undigested, but once there, it behaves like soluble fibre and is fermented (digested) by the good bacteria  in the large intestine, resulting in the production of short-chain fatty acids (SCFA). The amount of resistant starch formed during the processing of foods (mainly starchy foods) is controlled by a number of factors such as water content, pH, heating temperature and time, number of heating and cooling cycles, freezing and drying. Sourdough breads for example showed the highest content of RS compared compared to breads baked with S. cerevisiae. This is in accordance with Brighenti et al. who observed RS content 20–30% higher in sourdough products when compared to breads traditionally baked with S. cerevisiae. Accordingly, Liljeberg et al. (1996) observed a similar increase in resistant starch in sourdough breads and the increase in RS content in sourdough breads was attributed to the concentrations of lactic acid. This leads to the hypothesis that the presence of organic acids in bread may lower the pH and thereby increase starch retrogradation and RS content. Starch retrogradation is simply the re-arrangement of starch molecules to form a more complex structure (i.e crystalline structure) which can only be broken down by our gut microbes that release specific enzymes.

Existing Member Login

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

The Sourdough School Prospectus 2023-2024

The Sourdough School Prospectus 2023-2024

Wire Monkey Goose Lame

Wire Monkey Goose Lame

Buy a 12-Month Membership & we’ll give you a 2nd one to gift

Buy a 12-Month Membership & we’ll give you a 2nd one to gift

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Instagram
  • Twitter

Get the Sourdough Club Magazine

Terms and Conditions | Privacy Policy
Copyright © 2023 Vanessa Kimbell
Call +44 (0)1604 881274 | Email [email protected]
Registered in England & Wales: 11513581
Website by Callia Web