Healthy Food Database

Bread - Sour Dough
"Barm" was the word given to the natural leavening agent used in bread making many years ago. Today it is refered to as sourdough starter. Made from fermented flour and water instead of yeast, sourdough bread has a naturally sour flavour and is increasingly popular today.
Category: Grain
In Season: all year
To Buy:
Buy from health food stores or specialised bakeries.
To Store:
Store in a cool, well-ventilated bread bin. This bread improves in flavour with age.
Tips & Tricks:
Worried about waste? Slice and freeze the bread in a plastic freezer bag and eat it when you need it. The bread will freeze for months.
Cooking Tips:

Nutrition per Per serve:

Weight (grams):
35
Carbohydrates, g:
15.7
Protein (g):
3.0
Saturated Fat, g :
0.1
Vitamin B1:
Amines:
No information available
Glutamates:
n/a
Energy (kJ):
364
Moderate GI 55 - 70:
Fat (g):
0.9
Monosaturated Fat , g:
0.2
Sodium:
Salicylates:
No information available

Benefits the Following Health Conditions:*

Find recipes with Bread - Sour Dough

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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