What’s So Great About Sourdough?

If you have been following us for a while, or even better, have stopped in and tried out some of our menu items, you know that we offer quite a few sourdough options. And it’s not only us – sourdough has been on a rising trend for a while now. More and more cafes and bakeries are carrying sourdough items, home bakers offer a variety of sourdough goodies, and there are many voices proclaiming the benefits of adding sourdough to our diets.

But why? Is it worth all the fuss? What’s so great about sourdough?

Well, let’s dive in and answer that question! We’ll talk about the benefits and disadvantages of sourdough, the differences people have noticed after replacing traditional bread with sourdough, and some of our favorite sourdough menu items.Perhaps the most well-known benefit of sourdough is that it is considerably easier to digest for most people. This is a result of the longer fermentation process as well as the lower gluten content. While traditional bread uses commercially produced and processed yeast, sourdough relies on a natural, wild yeast that occurs when mixing flour and water and allowing it to sit long enough to ferment. This lengthy fermentation process breaks down some of the carbohydrates and gluten proteins and gives time for the natural yeast to release enzymes that neutralize phytic acids (naturally occurring compounds found in many plant-based foods that may reduce mineral absorption) and helps to pre-digest the flour. The breakdown of gluten decreases the overall gluten content, which also makes it digestible for some people who deal with gluten sensitivity.

Another huge benefit of sourdough is its impact on our gut health. Our gut is responsible for breaking down food and absorbing the nutrients we need to stay healthy, but highly processed foods can mess with the bacteria living in our gut, reduce its ability to do its job, and even lead to inflammation. Sourdough tends to have a higher level of antioxidants and good bacteria. Antioxidants protect our cells and tissues from damage while good bacteria has many jobs, including boosting our immunity, producing essential vitamins, and protecting against harmful bacteria. All these things combined lead to our gut being able to absorb a higher level of vitamins and minerals which can decrease inflammation and increase gut health.

Sourdough is also a good source of nutrients. B vitamins play an important role in many crucial bodily functions including (but not limited to) energy production, brain health, and cell growth. Vitamin E is an antioxidant that helps protect from cell damage. Iron carries oxygen in the blood, zinc helps immune function, and potassium is important in maintaining healthy blood pressure. All these vitamins and minerals are found in higher quantities in sourdough than in other breads. Sourdough also has a lower glycemic index (a way that carbs are ranked according to how quickly they raise blood sugar levels). This is a benefit because foods with a lower glycemic index are digested and absorbed more slowly, which helps prevent spikes and crashes in blood sugar levels. It can also aid in weight loss because of its ability to reduce cravings and keep you feeling fuller, longer.

And finally, an often-over-looked benefit of sourdough is the fact that you know what’s in it! Bread found in most stores has a lengthy list of ingredients, many of which we can’t pronounce, much less know what they are. Contrasting that, sourdough is made with simple, well-known items that we all have in our homes. Flour, water, and salt – it doesn’t get any simpler than that. How much better must that be for our bodies than the ultra-processed, factory-created bread?!

While the benefits listed above seem overwhelmingly in favor of sourdough, there are a few disadvantages that should be mentioned.

Although it is lower in gluten and often agreeable for gluten-sensitive people, sourdough is not gluten-free. This makes it unsuitable for gluten-free or celiac diets.

Because of the simple, mostly unprocessed ingredients, sourdough will likely not last as long as you may be used to store-bought bread lasting. It may go stale or start to mold more quickly, making it important to use it in a timely manner.

It is also generally more expensive to buy sourdough bread than traditional bread. The lengthy fermentation process, the amount of time and labor it takes, and the higher quality whole grains lead to a higher cost.

And finally, for home-bakers, making your own sourdough bread is more time and labor-intensive and it can be more tricky to create the perfect loaf than a yeast bread.All things considered, we think the benefits outweigh the disadvantages, but we’ll leave it up to you to decide for yourself!

But what’s the benefit of all this knowledge without stories of real-life people backing it up? Based on personal experience, as well as what we have heard from many others, the proof is there. One Person mentioned significant weight loss within weeks of switching to sourdough. Several people have talked about physical pain and bloating disappearing with the switch. And others have said that brain fog and headaches have lessened or left all-together when they started choosing sourdough breads made with whole grains over the highly processed, store-bought bread.

If you deal with symptoms like bloating, headaches, or stomach pain, you would like to lose a few pounds, or even if you just want to test it out for yourself – we highly recommend giving yourself a few weeks to a month of cutting out processed bread and replacing it with sourdough. And then let us know if you see any difference! (We are happy to share our favorite sourdough vendors or sell by the loaf in-shop!)

And finally, to wrap up our sourdough discussion, we wanted to share some sourdough favorites from our own menu. Be sure to try one out the next time you stop in!

Cajun Breakfast Sandwich

2 eggs, bacon, swiss, spinach, avocado, onion, house mayo, on a cajun sourdough bagel

Avocado Toast

Build your own. Choice of bread, 2 eggs, and cheese

Turkey Pesto Melt

Turkey breast, swiss cheese, spinach, tomato, avocado, pesto, on sourdough and grilled

Jalapeno Popper Panini

Roasted jalapenos, cream cheese, cheddar cheese, bacon, green onions, in sourdough and grilled

What are your thoughts on sourdough? Do you have an interesting story to share? Do you think it’s worth the hype? Let us know in the comments!