Soulful Sourdough: Why This Bread Still Heals

Sourdough, made from flour, water, salt and starter, is the oldest form of leavened bread, originating with the ancient Egyptians. Unlike most yeast breads, sourdough has a low glycemic index and does not spike blood sugar levels. A 2024 study in Foods highlights its benefits compared to other types of bread, including improved digestibility, high mineral and antioxidant content, better blood sugar control and improved dietary fiber composition, including prebiotics to feed healthy gut bacteria.

Artisans that master its versatility also find sourdough to be a source of emotional nourishment. “You hear the crust crackle as it cools, smell the warmth of grain and time, and know that something very old and very human has happened in your own kitchen,” says Lisa Robitaille, founder of Great Lakes Sourdough, in Kingston, Ontario, Canada.

With knowledge, a good starter and patience, sourdough can become a lifelong friend, offering more than just the iconic crusty loaf. “The same living starter that makes a loaf rise can become the morning’s pancakes, the evening’s pizza or even a tray of chocolate chip cookies,” says Robitaille. “Once you understand how the culture behaves, you can shape it into nearly anything: soft rolls, bagels, waffles, muffins, even pastry.”

 

A Belly-Friendly Treat

While many yeast breads cause bloating and other gut discomforts, sourdough is gentler. According to the Mayo Clinic, regular consumption of sourdough can improve the intestinal microbiome. “During a long fermentation, the yeast and bacteria produce enzymes that help break down gluten and some carbohydrates and reduce phytic acid, a grain compound that can block mineral absorption. The result is a sourdough bread many people find easier to digest,” explains Katya Nikolov, a cancer research scientist and owner of Dubuque Bakery, in Snohomish, Washington. “My view is simple and science-first: When it is slowly fermented and made with high-quality flour, sourdough can be a delicious, gut-friendly ally within a varied, balanced diet.”

According to Emily Harryman, owner of Plain Jane Bakes, in Keller, Texas, and author of the upcoming cookbook Plain Jane Sourdough, her customers with irritable bowel syndrome and gluten intolerance attest to sourdough’s superiority. “I had one customer in particular who relayed to me that my bread was the only bread she could eat,” Harryman boasts. “She took my sourdough class before she moved out of state so she could replicate it in her new home. It was such a blessing to her.”

 

Tips for Beginners

A sourdough starter is a live, active, fermented culture made from flour and water that acts as a leavening agent for baked goods, replacing commercial yeast and providing a signature tangy flavor. Sourdough starters vary greatly depending on water-to-flour ratios (from liquid to stiff), flavor profiles (from tangy to sour to slightly sweet) and flour types (from whole grain rye to whole wheat to unbleached all-purpose). The secret to sourdough success is letting nature take its course.

Fresh herbs, fruit, cheese, seeds or chocolate can be folded into the dough for a delicious taste experience, but behind every fresh-from-the-oven masterpiece is a good starter. Each one is unique, thanks to a mélange of elements. As Harryman explains, “When the wild yeasts from the starter mingle and consume the sugars in the flour, carbon dioxide gas is released. The dough’s gluten network traps the gas, causing the dough to rise, yielding sourdough’s renowned, airy crumb.”

“Sourdough bread baking isn’t just following a recipe; it’s understanding the living system in your bowl and a constant response to a changing environment like temperature, season, humidity and flour,” says Nikolov, who recommends using a scale, keeping notes and aiming for steady, comfortable temperatures between 72° and 78° F for both the starter and dough. She generally prefers clean, non-processed, organic whole-grain flours milled directly from the grain, as well as ancient wheats like einkorn and spelt.

For reliability and depth of flavor, Harryman suggests acquiring a mature starter fed with organic flour, ideally dark rye. This can be accomplished by connecting with a local sourdough baker or ordering a well-reviewed, dehydrated sourdough starter. “They are fairly easy to revive, and some are nearly 100 years old in maturity,” she explains. For a gluten-free option, she recommends building a starter from scratch to be sure of its purity.

Robitaille underscores the importance of time, grain and imagination for flavor. “Red Fife [a North American heirloom wheat variety] brings a quiet sweetness; rye adds depth and spice; and whole wheat speaks of the harvest field,” she explains. In a busy world, baking bread can be a grounding, meditative act that also nourishes family and friends. “There is a kind of stillness in the act of baking that feels sacred. You watch a living culture transform simple ingredients into sustenance,” she muses. “That, to me, is magic.”

 

Maya Whitman is a frequent writer for Natural Awakenings.

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