Sourdough bread

Hello,

I would like to ask how it is possible that sourdough bread, which undergoes relatively high temperatures during production, contains live microorganisms, while in fermented sterilized cabbage, the activity of microorganisms is suppressed.

Thank you in advance for your response.

Sourdough baked goods do NOT contain live microorganisms (at least not those responsible for creating and activating the sourdough). After baking such goods, enzymatic reactions typical of sourdough occur in the product; however, this is not due to the activity of live microorganisms.

Hello,
In the quiz, it is stated that "Sourdough bread is more yang compared to whole grain," but it was also previously mentioned that grinding grain adds more yin. Do I understand correctly that the method of preparation (baking) has a stronger final influence on the entire food, and therefore, as a result, it is more yang?
Thank you.

The reason lies in the salt content; bread contains an average of 1.5-2% salt. This means, for example, that 2 slices of bread (approximately 100 g) contain 1.5-2 g of salt, which is essentially 30% of the recommended daily intake. Salt, as the strongest yang factor in the diet, shifts the balance in this direction.

Hello,

New and different types of bread are constantly appearing in stores. I would like to ask if there is a difference between sourdough bread, leavened bread, or bread with a sourdough starter. I mean in terms of processing technology or are these just language expressions by sales chains, and are they actually one and the same process of fermentation and baking?

Thank you.

Sourdough and ferment are synonyms, so there is no difference here. If you encounter the term "bread with sourdough" in baked goods, it is important to thoroughly examine the ingredients – it might be purely sourdough bread, or it could be bread that contains only a certain proportion of sourdough along with the presence of yeast (this information must be provided by the food manufacturer on the packaging by law, or in the case of unpackaged foods, must be available to the customer upon request).