There are only a few things that never go out of style. Sourdough is arguably one of them. Although the technique is hardly new—it dates as far back as 3700 BC—we’ve seen a rise (pun intended) in sourdough making over the last few years. But why? Perhaps it has to do with the powerful gut health potential of this humble ingredient.
Sourdough, a naturally-leavened dough made with fermented flour and water (aka “starter”), is often considered a boon for gut health and a pillar for boosting longevity, due to its unique fermentation process. This is likely why you’ve seen the fermented dough popping up in recipes that go beyond a homemade loaf of sourdough bread lately: think sourdough pancakes, waffles, muffins, you name it.
Now, sourdough is stepping into the consumer packaged goods (CPGs) game in the form of sourdough pasta for…
Read the full article originally published at www.wellandgood.com.