Did you know that an average slice of whole grain sourdough can have a Glycemic Index of less than 49? Just to put this into perspective, anything lower than 50 is considered LOW GI
The long fermentation process in sourdough bread breaks down the phytic acid in the dough.
Sourdough bread uses wild bacteria and yeasts naturally found in the flour and its surrounding environment to ferment the dough. They offer their magic during the fermentation stage by ‘pre-digesting’ the flour.
Tap below for the FULL guide!