3 Reasons Sourdough Bread Is the Healthiest (And How to Make It at Home)

Maybe it’s the earthy tang of the first bite or the fact that it feels like a hug from your grandma’s kitchen. Whatever it is, sourdough bread isn’t just enjoying a trendy moment, it’s a return to something beautifully simple and genuinely nourishing.

Unlike your average store-bought loaf pumped with preservatives and processed yeast, sourdough is slow-fermented using natural bacteria and wild yeasts.

The process is as old as bread itself, and yet, ironically, it’s one of the healthiest things you could be putting on your plate.

If you’ve been on the fence about trying it, here are three solid reasons why sourdough deserves a place in your kitchen and a simple guide to get you started on making your own.

1. Easier on Your Digestion

Ever feel bloated or uncomfortable after eating bread? You’re not alone. Many people who don’t have a diagnosed gluten intolerance still struggle with modern bread. That’s where sourdough shines.

Thanks to its long fermentation process, sourdough breaks down gluten and phytic acid, two of the biggest culprits behind bloating and poor nutrient absorption.

This makes it much easier on your stomach and helps your body absorb more minerals from the flour, such as iron, zinc, and magnesium.

What’s even better? That same fermentation produces lactic acid, which acts as a natural preservative and gives sourdough its signature tangy flavour. Win-win.

Many commercial breads, even those labelled “wholegrain,” sneak in added sugars, emulsifiers, and other synthetic ingredients to improve shelf life or texture. Sourdough needs none of that.

Its simplicity is part of its charm – just flour, water, salt, and time. The wild yeast and bacteria take care of the rise and flavour, meaning no need for processed yeast or chemical boosters.

As a result, you’re not just eating a healthier bread, you’re eating a cleaner one too.

And if you’re keeping an eye on your blood sugar, sourdough is a smarter choice. Its low glycaemic index means it releases energy more slowly, keeping your levels stable and avoiding the dreaded afternoon crash.

3. It’s a Gut-Friendly Powerhouse

The fermentation process in sourdough creates beneficial bacteria like probiotics, which play a key role in gut health.

While many of these good bacteria don’t survive baking temperatures, they do leave behind byproducts like short-chain fatty acids and prebiotics that your gut bacteria love.

Translation? Eating sourdough can help feed the good microbes in your digestive system, supporting everything from your immunity to your mood. It’s like giving your gut a little extra TLC with every slice.

So… How Do You Make Sourdough Bread at Home?

Making sourdough isn’t difficult, but it does take patience. The good news? Once you’ve got your starter going, the rest is surprisingly low effort. Here’s a basic rundown to help you get started:

Step 1: Make Your Starter

You’ll need:

60g whole wheat flour

60ml water Mix in a clean jar, cover loosely, and let it sit at room temperature. Every day for 5–7 days, discard half and feed with equal parts flour and water. It should start bubbling and smelling tangy by day 4 or 5.

Step 2: Mix the Dough

Ingredients:

500g strong white bread flour

375ml water

100g active sourdough starter

10g salt

Combine flour and water, mix and let rest for 30 minutes. Add starter and salt, mix well. This is where the magic begins.

Step 3: Stretch and Fold

Over the next 3–4 hours, perform a series of stretches and folds (about every 30 minutes). This helps strengthen the dough without kneading.

Step 4: Shape and Prove

Shape the dough into a round or oval and place it into a floured bowl. Cover and let rise overnight in the fridge or for 4–6 hours at room temperature.

Step 5: Bake

Preheat your oven to 230°C (fan). Place a Dutch oven or heavy pot inside to heat. When ready, score the top of your dough, place it in the hot pot, cover, and bake for 20 minutes. Remove the lid and bake for another 20–25 minutes until golden brown.

Cool before slicing (if you can wait that long).

Sourdough isn’t just a food, it’s a ritual. From the first mix to the final crusty slice, there’s something grounding about making it with your own hands. And the health benefits? Just icing on the (well-fermented) cake.

So if you’ve been looking for a way to reconnect with real food, ditch the additives, and treat your body better, starting a sourdough journey might just be the most wholesome decision you make this year.