Sourdough bread: what is it, why is it healthier, and how do you get started yourself?

Sourdough bread is making a big comeback—and for good reason. More and more people are consciously choosing this artisanal bread because of its taste, texture, and potential health benefits.

What is sourdough bread?

Sourdough bread is bread made with a natural starter instead of commercial yeast—an ancient technique that has been used for thousands of years. The starter is a living mixture of flour and water containing wild yeasts and lactic acid bacteria.

The result is a bread with:
– A slightly sour, complex taste
– A firm, airy texture with large air pockets
– A crispy, golden-brown crust
– A longer shelf life without preservatives

Sourdough vs. regular bread vs. other fermentation:
– Sourdough – long fermentation (12–24 hours), better digestibility, complex flavor
– Regular bread – quick yeast (1–2 hours), less flavor, higher glycemic index
– Water kefir – liquid fermentation, probiotics, no baking required
– Sourdough is the most complete fermentation for bread lovers

Why choose sourdough bread?

1. Better digestibility
Due to the long fermentation, phytic acid (which can inhibit mineral absorption) is reduced, and gluten is partially broken down. This often makes sourdough easier to digest—even for people with sensitive digestive systems.

2. Potentially lower blood sugar spike
Sourdough has a lower glycemic index than white bread. The organic acids provide a more stable blood sugar level, which is beneficial for energy levels and satiety.

3. More flavor and character
Fermentation imparts a deeper, more complex flavor with nutty and slightly sour notes. Each bread is unique, depending on your starter and environment.

4. Longer shelf life
Sourdough bread naturally stays fresh longer. The acids act as natural preservatives and prevent mold growth.

5. Better nutrient absorption
By breaking down phytic acid, minerals such as iron, zinc, and magnesium can be better absorbed.

What is a sourdough starter?

A starter is the heart of your sourdough bread. It is a living mixture of flour, water, wild yeasts, and lactic acid bacteria. You keep it alive by regularly feeding it with fresh portions of flour and water.

Normally, you build a starter yourself over 5–10 days. Want to get started immediately? Then our dried sourdough starter is ideal.

Benefits of a dried starter:
– Long shelf life (months to years)
– Quick to activate (3–5 days)
– Perfect for beginners
– Handy as a backup for your existing starter
– Ideal as a gift

How to activate a dried starter?

1. Mix the dried starter with lukewarm water and flour
2. Let stand at room temperature (20–25°C)
3. Feed daily with fresh portions of flour and water
4. After 3–5 days, you will see bubbles, increased volume, and a fresh sour smell
5. Test: drop a spoonful into water—if it floats, the starter is active

Making your own sourdough bread: basic principles

1. Mix flour, water, salt, and active starter to form a dough
2. Let the dough rise slowly (bulk fermentation, 4–8 hours)
3. Fold the dough multiple times for structure
4. Shape the bread and let it rise again (cold or at room temperature)
5. Bake at high temperature (230–250°C), preferably in a Dutch oven

Common sourdough mistakes

– Too little patience → fermentation takes time, don't rush it
– Too cold environment → activity slows significantly below 18°C
– Not feeding starter regularly → loses strength
– Wrong flour → whole wheat flours work better for starters
– Metal utensils → use glass, wood, or plastic

Safety and use

– Sourdough bread is not gluten-free—not suitable for people with celiac disease
– People with a wheat allergy should be cautious
– Sourdough is easier to digest than regular bread for people with sensitive digestion

Frequently asked questions about sourdough

How long does it take to make sourdough bread?
The entire process takes 12–24 hours, but the active steps only take a few minutes. Most of it is waiting time. With a dried starter, you'll be ready to bake your first loaf after 3–5 days of activation.

Is sourdough bread suitable for people with gluten intolerance?
Sourdough is easier to digest than regular bread, but it still contains gluten. Not suitable for people with celiac disease. People with mild gluten sensitivity sometimes tolerate sourdough better—consult a dietitian if in doubt.

How do I store my starter?
In the refrigerator, fed once a week. For longer storage: dry the starter on parchment paper and store as powder. Our dried starter is a good example of this.

My starter smells very sour, is that normal?
A slightly sour or vinegary smell is normal and even desirable. A starter that smells of acetone or nail polish remover hasn't been fed for too long—feed it immediately and wait until it's active again.

Can I combine sourdough with other healthy habits?
Absolutely. Sourdough fits perfectly into a conscious lifestyle alongside water kefir for probiotics, herbal tinctures for well-being, and a conscious morning ritual.

View our assortment

→ Dried sourdough starter

Also read: Water kefir: everything you need to know – another way to incorporate fermentation into your daily life.