At Helga's, we believe generosity starts with the finest ingredients, crafted by real bakers every day. Our Sourdough Wholemeal is a classic. The magic is in the fermented rye sourdough culture. We only use Australian wheat flour because we think it's the best in the world.
Always read the label.
Genuine sourdough is made with just flour, water, salt and perhaps other natural ingredients. If it contains additives, baker's yeast (listed simply as yeast) or chemical leave ing (eg baking powder) then it is not sourdough bread.
It may have been fermented for longer than standard bread but that does not make it a sourdough. A sourdough is a bread leavened with a sourdough culture, which comprises wild yeasts and lactobacilli bacteria.
So, although many grocery stores may carry bread labeled “sourdough”, more often than not they are in fact fake sourdough. Real sourdough takes time and large food manufacturers don't have this time so they will take shortcuts to create products faster and at a cheaper price.
Helga's Traditional Sourdough Wraps are vegan-friendly with no added sugar and †25% less sodium than other leading brands compared to 540mg/100g average for 80% of the wraps market (February 2021). Contains no artificial colours, flavours or preservatives and no added sugar.
Many enriched sourdough loaves will contain added ingredients such as milk, eggs and butter. Particularly if it is a 'sandwich bread'. All of which are not suitable for vegans.
For the healthiest sourdough bread, choose a variety made with whole wheat flour. Not only will you soak up the bread's natural probiotics, you'll get extra fiber, protein, and minerals, too. You can also make your own sourdough bread at home.
Sourdough bread does have some health benefits, but certain types of sourdough are better than others. Sourdough made with wholewheat flour is generally healthier than that made with white flour, especially refined white flour.
Most grocery store sourdough utilizes instant yeast instead of a natural sourdough starter culture, has been artificially flavored to taste sour, and also contains preservatives and additional ingredients. Artisan (small bakery) or homemade sourdough promises the most nutritional value.
Unlike other imitation sourdough bread, our true sourdough ferments very slowly for over 12 hours at a cool temperature which creates a more complex, distinguished taste.
Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.
Flatbread, the earliest form of bread, is still eaten, especially in much of the Middle East, Asia, and Africa. The principal grains used in such breads are corn (maize), barley, millet, and buckwheat—all lacking sufficient gluten (elastic protein) to make raised breads—and wheat and rye.
The inside of the bread should be bubbly and chewy and the bread should have a slightly tangy taste. Real sourdough bread does not contain additives like oil, milk, corn, and dough conditioners. It is made with whole grains and is generally more expensive than regular bread.
4 Unlike other bread, sourdough bread isn't made with traditional dry and active yeast, known as baker's yeast. Instead, it undergoes natural fermentation by lactic acid bacteria and naturally occurring wild yeasts that contribute to its ability to rise and its signature sour taste.
The addition of lactic acid or acetic acid can give bread that sour taste without the bother of feeding and maintaining a proper culture, or taking the time for the longer fermentations good sourdough needs to develop flavor.
Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E.
Again, the number of calories will also be slightly lower due to the carbohydrates levels being slightly lower for sourdough breads. Fats are naturally low in sourdough bread and will be pretty much the same as other breads. If you do want to increase your fat intake, have the bread with lashings of butter.
The higher amounts of vitamins, minerals, and antioxidants in sourdough bread due to the slow fermentation process make sourdough more nutritious than baguette bread.
Keri Says: Though it's comparable to a regular slice of white bread in the amount of calories, carbs and fiber, sourdough is lower in sugar and higher in protein, which gives it a leg up. Traditional white bread is usually made with sugar, canola oil, and dried, preserved yeast to leaven the dough.
Sourdough bread is made from flour, water and salt fermented using lactic acid bacteria and wild yeast. Sourdough bread is known in almost every country around the world. Each culture has a different name for it.
Yes, sourdough bread is halal, because the incidental presence of alcohol for non-intoxicating purposes does not render food haram–if it is in an amount that doesn't intoxicate; isn't there as an intoxicant; and isn't consumed because of intoxication.
Wondering how long does sourdough bread last? Sourdough bread will last for around 3 to 5 days if wrapped and stored correctly. But to enjoy sourdough at its best, it's recommended to consume it within 24 hours. This way you can enjoy that crispy crust and soft, airy interior at its best.