Guest guest Posted March 15, 2009 Report Share Posted March 15, 2009 Jacki, If the bread is made with a natural sourdough culture, it will. Since the lactobacillus (lactic acid baceteria) in the sourdough culture is about four times as active as the yeast it consumes alot more of the simple sugars in the bread, making that sugar less available to opportunistic beasties like bread mold. Since it also secretes organic acids, the culture makes the pH of the bread unfavorable to most other cultures, lowering it down to 2 to 4. Since the bread will get more sour as you keep it longer, it's fair proof that the culture is keeping on, reducing the simple sugars even more. OTOH if your " sourdough " bread is commercially made sour by just adding an edible acid to it, it will last longer because of the lowered pH. But the sugars will still be in the bread, so no lowered glycemic index. (I also agree that Daniel Leader' book(s), along with the Breadtopia and The Fresh Loaf websites, and the Sourdough group are fantastic places to learn how to make sourdough bread.) Slim , " jackiwolfe " <jwolfe417 wrote: > > ....so following this logic, does all sourdough bread tend to last longer? > > > -Jacki in FL > > > > Quote Link to comment Share on other sites More sharing options...
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