Why Sourdough?
Typical store bought bread contains an extensive list of additives, including dough conditioners, preservatives, stabilizers, emulsifiers, artificial sweeteners, bleached flours, and synthetic flavor enhancers. These chemical agents are used to accelerate dough development, mimic softness, prevent staling, and maintain uniformity throughout large-scale production. Large corporations prioritize rapid production, long shelf life, and low manufacturing costs.
Our sourdough bread contains 3 ingredients (plus the mix-ins of course). Unbleached Organic flour, water, and salt.
The Organic flour we use is glyphosate free. Every non-organic flour contains glyphosate. A common misconception is people believe they need to be gluten-free because their body reacts to the chemical glyphosate (glyphosate is a herbicide).
We have had gluten-free customers try our sourdough bread, sourdough scones, & sourdough cookies and have had zero reaction. Unfortunately, if you are celiac that is completely different. We are currently trying to develop a gluten-free starter to maybe one day meet the demand of gluten-free sourdough.
Sourdough fermentation process allows the gluten to break down which reduces phytic acid, and alters the carbohydrate composition of the dough. These changes improve mineral absorption and may make sourdough bread easier for some individuals to digest. Typical store bought bread does not undergo these enzymatic modifications because its production is designed for speed, not biological transformation. As a result, store bought bread often feels heavier, less satiating, and more difficult for the digestive system to process.
During fermentation, wild yeasts and lactic acid bacteria metabolize carbohydrates, produce organic acids, and gradually restructure the gluten network. This slow biochemical transformation enhances flavor development, strengthens the dough’s structure, and contributes to a more nuanced aroma. Store bought bread, which is often made with commercial yeast and accelerated rising techniques, cannot develop the same depth of flavor or complexity because its fermentation time is minimal.
The texture and taste of sourdough bread also benefits from long fermentation. Extended fermentation creates a stronger, more elastic gluten network and the development of an open, airy chewy crumb with a crisp crust.
Industrial bread relies on chemical dough conditioners and commercial yeast to produce rapid gas expansion, resulting in a bland and spongy texture. The softness of store-bought bread is engineered rather than naturally developed, which limits the richness found in sourdough.