"Sourdough is made from flour, salt, and sourdough starter packed with live active yeast cultures (namely Lactobacillus bacteria). As that starter ferments, it creates the acidic byproduct that gives sourdough its signature tangy, "sour" flavor, functionally replacing commercial baker's yeast as a leavening agent. Whole wheat bread is made from a base of wheat flour, and as the "whole" in its title indicates, it contains all the parts of the wheat kernel, including the bran, germ, and endosperm."
"Happily, both sourdough and whole wheat breads land in roughly the same ballpark for protein (about 8 grams per 60-gram serving), calories (160-180), fat (1.5 grams), and carbs (30 grams). Although, whole wheat bread is significantly higher in fiber (4 grams per serving versus sourdough's 1.83 grams), which can help promote feeling fuller longer. It's also more nutrient-dense. Sourdough, however, boasts easier digestibility and gut-biome-boosting properties, and is better for blood sugar management."
Sourdough is made from flour, salt, and sourdough starter containing live Lactobacillus yeast cultures that ferment the dough and create its tangy flavor. Whole wheat bread uses whole-grain wheat flour that includes bran, germ, and endosperm, retaining more fiber and micronutrients. Both breads provide similar protein (~8 g per 60 g), calories (160–180), fat (~1.5 g), and carbohydrates (~30 g). Whole wheat delivers about 4 g fiber per serving versus sourdough's 1.83 g, supporting satiety and nutrient density. Sourdough fermentation produces acids and microbial activity that can improve digestibility, support the gut microbiome, and help moderate blood-sugar responses.
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