Prof. Dr. Mehmet Sertaç Özer, a faculty member at the Department of Food Engineering at Çukurova University, highlighted that breads made with sourdough are easier to digest and have a low glycemic index.

Bread is the staple food on our tables... Enjoying sourdough bread, a must-have for Ramadan meals, not only reduces digestive issues but also keeps you feeling full. Prof. Dr. Mehmet Sertaç Özer, a faculty member at the Department of Food Engineering at Çukurova University, highlights that breads made with sourdough are more digestible compared to those produced using fast methods. 

Prof. Dr. Mehmet Sertaç Özer

Prof. Dr. Özer explains, “During prolonged sourdough fermentation, factors like acidic pH and enzymatic effects lead to a reduction in bread’s starch content and glycemic index value. Additionally, it encourages the formation of resistant starch, which acts as indigestible dietary fiber. The glycemic index is a measure of a food’s ability to raise blood sugar levels upon consumption. While foods with a high glycemic index may induce a rapid feeling of fullness, they also elevate blood sugar levels quickly, hastening hunger. Conversely, foods with a low glycemic index, such as bread made with whole wheat flour and sourdough, help maintain blood sugar balance by raising it more gradually.” 

It also encapsulates the cultural traces of its region

While bread production using sourdough is an age-old technique, it had gradually faded into obscurity over time due to the availability of commercial yeasts and changing lifestyles. However, with the growing awareness of nutrition and advancements in science, especially over the past two decades, sourdough breads are reclaiming their esteemed status. Across our country, nearly every region boasts sourdough breads with distinct characteristics. Prof. Dr. Özer explains that these breads exhibit significant variations depending on factors such as the region where the wheat is grown, the style of flour processing, and the local microflora where the bread is made. He emphasizes that Turkey is particularly rich in sourdough bread varieties like Isparta bread and Black Sea bread, each reflecting the unique cultural heritage and culinary preferences of its respective region.  

The benefits go beyond flavor

Prof. Dr. Özer highlights the manifold benefits of sourdough breads, backed by scientific research, stating: “Following the revelation of the extensive benefits of sourdough beyond its aroma and flavor, universities, research institutes, and the private sector have embarked on numerous studies. Despite being comprised of just water and flour, the allure of breads crafted with sourdough and sourdough fermentation, evolving with each passing day, continues to grow. Puratos, a key player in this domain, is dedicated to popularizing the culture of sourdough breads. At its headquarters in Saint Vith, Belgium, the company not only imparts expertise in taste, flavor, fermentation, and bread pairing, but also curates the finest sourdough cultures from bakers worldwide in its Sourdough Library. By safeguarding and mapping the authenticity of sourdoughs under optimal conditions, Puratos undertakes a crucial mission in preserving and advancing the global flavor heritage.”