Why sourdough?
Beyond its distinct sour flavor that makes it so delicious, there are many benefits to enjoying sourdough bread!
If you love bread but don’t always love how it makes you feel, I encourage you to give sourdough a try. There’s a wealth of research behind this traditional method of bread-making, and much of what makes sourdough special comes from the slow, natural fermentation process it undergoes.
If the science behind sourdough and the benefits of enjoying it over store-bought bread have intrigued you — I’m so glad you’re here! I hope you learned something new while visiting my site. ◡̈
If you haven’t tried true, homemade sourdough yet, I encourage you to keep an eye out at your local farmers market or bakery, or feel free to reach out if you’re in the area!
And if you’re feeling adventurous, even consider making your own. Sourdough has brought me so much joy, and I love helping others get started. I also have sourdough starter available for purchase! Sharing the goodness of sourdough with others is one of my favorite parts of this journey. ♡
if the science behind sourdough & benefits of eating it over store bought bread have intrigued you - awesome! I'm so happy if you learned something new by visiting my site. ☺
if you haven't tried true homemade sourdough, I encourage you to keep your eye out next time you're at a farmers market or near a local bakery (or, reach out to me if you're in the area!)
better yet, even consider making your own if that sounds like something fun to you. it truly has brought me so much joy!
I do sell my sourdough starter as well, and if you're not on the sourdough level yet but would like to start by making an easy homemade loaf of regular bread, I have a very easy recipe I'd love to share - it's the one that got me on this whole bread bandwagon!
other fun facts
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sourdough has been around for nearly 6,000 years, making it one of the oldest forms of bread.
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before the introduction of commercial yeast, all bread was naturally fermented, meaning it was essentially sourdough.
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sourdough is believed to have been discovered accidentally by the ancient Egyptians, when a simple mixture of flour and water was left out and naturally captured wild yeast from the air, causing it to ferment and rise.
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commercial yeast was introduced in the mid-1800s, offering a faster and more predictable way to produce bread on a large scale.
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in more recent history, sourdough has experienced waves of renewed interest — notably in the 1980s, and again in 2020, when many home bakers turned to sourdough starters as a creative and comforting hobby.
easier to digest
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the fermentation process that sourdough bread goes through helps break down starches and carbohydrates, and may also partially break down gluten proteins.
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during fermentation, lactic acid bacteria and wild yeast are produced, which begin breaking down the flour before baking — a process many people find makes sourdough easier to digest and tolerate.
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sourdough naturally contains fiber that acts as a prebiotic, helping support the beneficial bacteria in the digestive system and overall gut balance.
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fermentation helps reduce phytic acid, which can interfere with mineral absorption, allowing the body to better access nutrients naturally found in the grain.
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together, these naturally occurring processes contribute to sourdough’s reputation as a more digestible, traditionally made bread.
lower gluten content
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due to the long fermentation process, sourdough bread is structurally different from regular commercial yeast bread.
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studies have shown that conventional store-bought bread can contain around 100,000+ ppm of gluten, while long-fermented sourdough breads may test significantly lower, sometimes in the hundreds to low thousands of ppm, depending on fermentation time, flour, and method.
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however, sourdough bread is not gluten-free and is not recommended for those with celiac disease or gluten allergies.
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some individuals with mild gluten sensitivities find long-fermented breads easier to tolerate, but tolerance varies widely from person to person.
rich in nutrients
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again, thanks to the fermentation process, sourdough can help make certain nutrients in grains more available compared to regular yeast bread.
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fermentation changes the structure of the grain and helps reduce phytic acid, which can support better absorption of minerals such as magnesium, calcium, zinc, iron, and potassium.
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sourdough naturally contains vitamins and minerals commonly found in whole grains, including B vitamins and trace minerals.
lower glycemic index
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the glycemic index (GI) is a way of ranking carbohydrate-containing foods based on how quickly they are digested and how they affect blood glucose levels.
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foods are ranked as low, medium, or high GI:
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low GI: 55 or less
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medium GI: 56–69
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high GI: 70 or higher
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for reference, a regular loaf of commercially produced white bread can have a GI approaching 100, while traditional white sourdough is often cited with a GI closer to 54, depending on ingredients, fermentation time, and preparation.
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GI values can vary widely, but sourdough’s lower GI is largely attributed to the fermentation process, which slows the digestion and absorption of starches.
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this slower breakdown allows energy to be released more gradually, setting sourdough apart from many conventional breads.
why is low GI better?
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foods with a lower GI are digested more slowly, which can lead to a more gradual rise in blood sugar levels rather than a rapid spike.
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this slower digestion may help promote steadier energy levels and a longer-lasting feeling of fullness for some people.
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whole foods such as fruits, vegetables, and whole grains typically have lower GI values, while highly processed foods often rank higher on the GI scale.
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high GI foods are digested quickly and can cause blood sugar levels to rise rapidly, followed by a quicker drop — which may lead some people to feel hungry again sooner.
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low GI foods tend to raise blood sugar more gradually, helping maintain steadier levels over time due to slower digestion.
minimal ingredients
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many store-bought breads contain long ingredient lists — sometimes 20–30 ingredients — including additives used to extend shelf life and maintain texture.
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these may include bleaching agents, emulsifiers, dough conditioners, added sugars, and preservatives.
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in contrast, authentic sourdough is traditionally made with just three ingredients: flour, water, and salt.
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not all bread labeled “sourdough” in grocery stores is made using traditional fermentation. Some loaves use added yeast and flavoring to achieve a sour taste without the long fermentation process.
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checking the ingredient list is a helpful way to tell — if yeast is listed, the bread was not made exclusively through natural sourdough fermentation.