All About Sourdough

What is Sourdough?

Sourdough is bread made the traditional way, without commercial yeast. Instead, it rises thanks to a wild yeast and lactic acid bacteria culture known as a starter, made from just flour and water. This natural fermentation process has been used for thousands of years and is what gives sourdough its signature flavor, texture, and character.

Unlike industrial bread, which is often made quickly with additives and preservatives, sourdough is slow food. Each loaf is crafted over many hours, allowing the dough to ferment, rest, and develop both taste and nutrition.

Why Is It Better for You?

Sourdough isn’t just delicious! It also offers several health benefits:

• Easier to digest: The long fermentation process breaks down gluten and phytic acid, which can make the bread easier on the stomach and better tolerated by some people with mild sensitivities (though it’s not gluten-free).
• Lower glycemic response: Sourdough bread tends to cause a slower rise in blood sugar compared to many other types of bread.
• Supports gut health: The natural fermentation introduces beneficial bacteria (probiotics), some of which may survive baking or at least create a friendlier environment in your gut.

How is Sourdough Prepared?

Each loaf I make starts with my active sourdough starter, which I feed and care for daily. After mixing the dough, it undergoes a slow fermentation, sometimes more than 24 hours from start to finish. The dough is then shaped by hand and baked at high heat to develop that deep golden crust, moist interior, and complex flavor. This process takes time, attention, and a lot of love, but it’s what makes each loaf truly special.