Grilled Sourdough, Gruyere & Chilli Melts

• 4 slices white sourdough bread or sourdough bloomer
• 90g grated mature cheddar
• 100g grated Gruyere cheese
• small or ½ red chilli sliced lengthways, deseeded & thinly sliced
• enough softened salted butter for spreading on both sides of your sourdough bread

What’s the difference between sourdough and regular bread? 

Did you know that Sourdough bread is about as natural as you get when it comes to bread and made from  natural occurring yeast and bacteria in flour.  Traditional sourdough recipes use just three ingredients:  sourdough starter (which consists of flour and water), salt and flour.  Unlike other breads sourdough bread doesn’t include any yeast,  milk, sweeteners and other additives and all sorts of ‘processing aids’ and  extras used by some commercial bakers.  

The tartness of the bread comes from the same bacteria that gives yogurt and sour cream their  slightly sour taste as well. Naturally occurring in  wheat flour and yeast, it springs to life when the flour is mixed with water.  

Its more digestible than standard loaves and more nutritious too. Put simply, the  naturally occurring lactic acids slow down the rate at which glucose is released into the blood-stream and lower the bread’s GI so it doesn’t cause ups and downs in insulin. This makes the gluten in the flour more digestible and less likely to cause food intolerance.