Why Sourdough Might Be the Only Bread Worth Keeping 🍞
Unless, you are in Europe. ;)
Sourdough had its big moment during COVID… but is it a health food and does it deserve a permanent spot in the spotlight?
If you’re a client of mine, chances are we’ve talked about bread and it’s comrades — a.k.a. products made from flour— and how they can stand in the way of your wellness goals, especially when your body isn’t in balance.
But one question I get all the time is:
“What about sourdough?”
I’m glad you asked — because sourdough is different. And I’ve got a great new local connection to share with you, too. 👩‍🍳
and she delivers!
Let’s dive in.
🍞 What Makes Sourdough Special
It’s not the type of flour that sets sourdough apart — it’s the fermentation.
Instead of commercial baker’s yeast, sourdough is made with a living culture of wild yeasts and beneficial bacteria. This slow, natural fermentation process transforms the bread, changing how your body digests and responds to it.
Now, this doesn’t mean I recommend eating sourdough at every meal (or even every day). If you’ve worked with me before, you know I’m not a fan of most American-grown grains. But if you are going to eat bread — especially for my families — real, traditionally made sourdough is the best choice.
Here’s why:
🩸 1. It’s Kinder to Your Blood Sugar
Most commercial breads — even “whole grain” ones — cause blood sugar to spike quickly.
Sourdough behaves differently. The fermentation process lowers its glycemic index, meaning it digests more slowly and releases glucose steadily, leaving you more satisfied (and less likely to overindulge).
🧬 2. It’s Easier to Digest (for Many People)
Sourdough’s natural fermentation partially breaks down gluten and starches, making them easier for your body to handle. It also converts some starch into resistant starch, which feeds beneficial gut bacteria and supports blood sugar balance.
On top of that, fermentation produces enzymes and lactic acid — both of which help your digestive system do its job more efficiently.
🪨 3. It May Be Lower in Anti-Nutrients
Grains naturally contain phytic acid, a compound that binds to minerals like iron, zinc, and magnesium, making them harder to absorb. Sourdough fermentation breaks down much of that phytic acid, unlocking more nutrients and reducing the digestive workload on your body.
🍞 4. It’s More Satisfying and Nutrient-Dense
Highly processed breads are stripped of nutrients, leaving you unsatisfied and reaching for more. Sourdough, on the other hand, retains more vitamins and minerals and offers beneficial prebiotics, so you feel nourished — not just full of empty carbs.
🥖 A Few Things to Keep in Mind
Not all sourdough is created equal. Many store-bought “sourdough” loaves are just regular bread with flavoring added. Look for short ingredient lists — ideally just flour, water, and salt — and traditional fermentation.
It’s not gluten-free. If you’re dealing with significant digestive issues or inflammation, we may want to focus on gut healing before reintroducing grains — even sourdough.
Here is an example of a “sourdough” loaf from Central Market. Do you see all of those ingredients?!? Yikes.
Good Earth’s sourdough consists of just bread flour, water, sourdough starter (flour, water), salt.
This is not “real” sourdough… It is just as processed as the other stuff.
👩‍🍳 My Local Favorite
If you are local to Dallas, I recently discovered Good Earth Bakery, a Dallas-based baker crafting true artisanal sourdough with simple, high-quality ingredients — and delivering it straight to your door.
📦 You can place your order [here].
She restocks every Sunday and starts delivering on Saturdays. :)
Or… Click the button below.
Not in Dallas? Just be sure to read the ingredients!