Why sourdough bread is good for you!

german bread health

Our growing taste for sourdough is easy to understand. The opposition is rubbish: standard, fast-tracked US bread is a travesty of the baker's art. But a crusty loaf, patiently made in the time-honored way, using a sourdough leaven harnessing the raising power of wild yeasts, is an object of craft and beauty. Thanks to the lactic and acetic acids that ferment the dough and provide its characteristic tang, the flavor is vastly superior.

While a battery of additives and "processing aids" ensure that our factory-baked breads stay pappy and humid for days before suddenly turning moldy, this most traditional sort of loaf keeps well, ages gracefully, and need never be wasted.

Why is sourdough bread good for me?

Sourdough is more digestible than standard loaves and more nutritious too. Lactic acids make the vitamins and minerals in the flour more available to the body by helping neutralize the phytates in flour that would interfere with their absorption. The acids slow down the rate at which glucose is released into the blood-stream and lower the bread's glycemic index (GI), so it doesn't cause undesirable spikes in insulin. They also render the gluten in flour more digestible and less likely to cause food intolerance.

Here’s a summary of the many benefits of sourdough:

Increases beneficial lactic acid

The longer rise time needed for sourdough increases the lactic acid and creates an ideal pH for the enzyme phytase. This enzyme breaks down phytates more effectively than in yeast breads. Sourdough rye has the least amount of phytates making it a healthier bread.

Predigestion of starches

The bacteria and yeast in the sourdough culture work to predigest the starches in the grains, thus making it more easily digestible to the consumer.

Breakdown of gluten

Here again, the longer soaking and rising times in the preparation of sourdough breaks the protein gluten into amino acids, making it more digestible.


The acetic acid which is produced along with lactic acid, helps preserve the bread by inhibiting the growth of mold.

Better blood glucose regulation

There has been some research suggesting that sourdough bread showed positive physiological responses. The subjects’ blood glucose levels were lower after eating sourdough bread compared to whole wheat, whole wheat with barley and plain white bread.

This is all well and good, but the most pressing reason is the TASTE! That tangy, slightly sour taste is awesome! If you eat grains, make sourdough your primary source of grains.

If you are missing REAL bread and can't find it, we have you covered. We sell online and deliver nationwide. You can place your order here -> https://breadvillage.com


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  • Helga Alvey on

    Like to know what State your located.

  • GErt cAstronuovo on

    Longing for dark bread from Austria, I used to buy ankerbrot in Vienna.

  • Anneliese on

    I have been living in this country for over 40 years, never got used to American bread. Can’t wait for my first slice of home to arrive.

  • Patricia B McIntosh on

    I lived in Germany as a child and loved the breads found there. I have bought many (German) loves but have never found one close to the real thing. I would love to order some of yours

  • Pia on

    Just placed my first order, I am German and miss the bread the most, I was excited when I came across your store. I hope you will consider also adding sourdough with no seeds, as my husband has to avoid seeds, but loves sourdough. We can’t wait for our order to ship ??

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