Frequently Asked Questions

Sourdough bread has less carbs and sugar than regular bread because the sourdough process uses the starches and sugars during fermentation. Whole wheat will have even less nets carbs because the fiber content is higher.

Sourdough is a low-gluten bread. It also contains lower levels of fructans, another substance that can cause unpleasant digestive symptoms in some people. This can make sourdough a better option for people with IBS, gluten intolerance or gluten sensitivity. The sourdough fermentation process breaks down some of the carbohydrates and protein in the flour, releasing gas which makes the bread rise.

Note: Sourdough is not suitable for people with coeliac disease, who should follow a strictly gluten-free diet.  If you have coeliac disease but still want to enjoy the benefits of sourdough, always look for gluten-free options.

Compared to many other types of bread, sourdough is fermented in a way that depletes bad starches within it. This means that it won’t cause your blood sugar to rise so drastically upon eating it.

The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach. That means there is way less work to be done, making it much easier on your gut.

Lactobacillusis a kind of bacteria found in sourdough bread more so than other types of bread and it results in higher levels of lactic acid. This is important because it means there is less room for phytic acid, which can be potentially dangerous. Larger quantities of lactic acid also result in easier digestion and accessibility to more minerals.

These lactic acid-producing probiotics are responsible for the breakdown of anti-nutrients like phytic acid. They also encourage the slow rise of the bread without the addition of any yeast.

The absence of baker’s yeast permits baking the bread at a lower temperature as well. This protects the integrity of the cereal grain proteins along with their nutritional value.

Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. What a great selection! Compared to other breads, sourdough maintains many of the original nutrients that are processed out of other kinds of bread.

Sourdough bread made with whole flour, wild yeast and bacteria comes from a very “natural” origin. It is the oldest form of leavened bread; we have been eating it as part of a natural diet for a long, long time

Healthy bacteria in sourdough bread works to reduce yeast populations, so the likelihood of infection and/or overgrowth is substantially lower.

Sourdough bread contains acetic acid, which naturally prevent the growth of mold. It naturally preserves itself, meaning that toxic preservatives are not required to make it last. So it won’t go bad – and you can opt out of the hazardous build-up of preservatives in the food supply chain.

Made from wheat, sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on.

Sourdough bread tastes great on top of being a healthier alternative. It’s a win-win!