I have been baking with sourdough now for over five years, and I have no plans to go back to modern instant yeast. It’s not only easier to work with and much more forgiving, it’s the traditional way bread has been baked for thousands of years. Sourdough bread is so much tastier and it is also much better for our bodies. I’ve shared before about the science behind sourdough, but what makes it so much healthier than yeast-leavened bread?

Benefits of Sourdough:

• Sourdough bread supports healthier blood sugar levels (especially compared to modern white bread) because the fermentation process digests (breaks down) the carbohydrates (sugars) in the flour. This factor has been so valuable to me personally because I am sensitive to carbohydrates.
• The wild yeasts and bacteria in the fermentation process pre-digest the gluten and starches in the sourdough bread, making it easier for people who are gluten intolerant or sensitive to eat it.
• The fermentation process also breaks down the protein into amino acids, making the nutrients more readily digestible than modern yeast breads.
• Sourdough bread contains more vitamins (like folate and iron) and minerals (like zinc, magnesium, and selenium). And when using ancient grains, like einkorn, the bread is loaded with even more goodness.
• The lactic acid and bacteria from the fermentation process make those vitamins and minerals more bio-available (easily absorbable).
• Lactic acid also increases the level of antioxidants in the bread, making it even more nutritious than modern yeast breads.
• Because sourdough bread is a fermented food, it contains gut-healthy probiotics. Given that so much of our immune system is located in our gut, this is an important factor to consider.

One essential point to note – sourdough is only as good as the flour we use. I would argue that any type of sourdough is better than yeast-leavened bread, however, the source of the wheat is a vital component to baking a healthy loaf. And if you’re going to all the trouble to bake your own bread, why not use better flour too? First and foremost, stick with organic varieties. All conventional, non-organic flours are loaded with glyphosate and are truly just not good for our bodies. (Check out the last part of THIS POST to read more about why glyphosate (aka Roundup) is so detrimental to our bodies.)

My favorite flour is einkorn, but any of the older ancient grains (like spelt or emmer) are excellent options too. If that feels like too big of a jump, try a modern whole grain flour, which retains more of its nutrients. And if that still feels like too much of a stretch, stick with white, but make sure it’s organic.

Happy baking!