Nutri Courses

Advisory

Dried sourdough starter

Dried sourdough starter is a product made by fermenting grains or other foods with naturally occurring yeasts and bacteria. This process transforms the sugars in foods into lactic acid and other organic compounds, which contribute to its unique taste and texture. Dried sourdough starter is rich in probiotics, which are live bacteria and yeasts that are beneficial for our health, particularly for our digestive system.

Nutritionally, dried sourdough starter is very nourishing. It contains many vitamins and minerals, including B vitamins, iron, and zinc. Thanks to the fermentation process, it is also rich in enzymes, which can help improve digestion and nutrient absorption. Moreover, sourdough can help reduce the phytate content in foods, a substance that can inhibit the absorption of certain minerals in the body.

Hello,

I would like to ask if there is a significant difference in quality between dried and traditional sourdough starter. Thank you.

Theoretically, there should be no discrepancy (as long as the manufacturer adheres to the legal process and terminology), because sourdough is essentially fermented flour that the manufacturer can distribute in either dry or wet form. On the product label, check the composition, which should be simple - either fermented flour (most commonly rye) is listed, or flour and starter cultures, and nothing else should rightly be present in the product.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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