Natural whole wheat sourdough
Natural whole wheat sourdough is a fermented dough generally made from whole wheat flour and water, in which yeasts and lactic acid bacteria develop naturally.
The use of whole wheat flour provides a higher proportion of fibre, minerals and components of the germ and bran than sourdough made with refined flour.
During fermentation, carbon dioxide, organic acids and aromatic compounds are produced, contributing to leavening and giving the product its characteristic slightly acidic flavour.
It is mainly used in bread, focaccia, pizza and other baked goods, where it can improve aroma, texture and shelf life.
Fermentation may partially reduce phytate levels, potentially improving the availability of some minerals, and it also modifies part of the flour’s proteins and carbohydrates.
These processes do not, however, eliminate gluten and do not make the product suitable for people with coeliac disease.
From a nutritional point of view, it mainly provides carbohydrates, together with protein, fibre and small amounts of fat.
Calories
Fresh whole wheat sourdough provides approximately 160–200 kcal per 100 g. In dried products, the value may exceed 300 kcal per 100 g.
Allergens
It is derived from wheat and contains gluten. It should therefore be avoided by people with coeliac disease or wheat allergy.
Assessment
A traditional ingredient valued for its fermentative and aromatic properties and for the higher fibre content associated with whole wheat flour.
Cons. Allergen
