Source
Protein
8.09 g · 16% DV target
A tangy, artisanal bread defined by its slow fermentation with wild yeast and lactic acid bacteria, offering a chewy crumb and a more complex nutritional profile than standard loaves.
Sourdough fermentation can lower the glycemic index (GI) of bread—sometimes reaching a low GI rating of 54—by producing organic acids that interact with starch to reduce its digestibility .29
The fermentation process improves mineral bioavailability (the body's ability to absorb nutrients) by using lactic acid bacteria to degrade phytic acid, an anti-nutrient found in grains that otherwise binds to minerals .910
Sourdough bread typically contains higher levels of resistant starch and certain free amino acids, such as leucine and ornithine, compared to breads leavened only with baker's yeast .811
While laboratory studies show clear biochemical differences, systematic reviews of clinical trials indicate that using sourdough instead of baker's yeast may not always result in significant, measurable health changes for healthy individuals in a real-world setting .13
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
8.09 g · 16% DV target
43.0 g · 16% DV target
5.38 g · 19% DV target
0.32 mg · 27% DV target
87.8 μg · 22% DV target
2.14 mg · 12% DV target
Seasonality has not been estimated for this ingredient yet.
Store at room temperature to maintain crust texture.
Best sliced before freezing.
Wheat production has a relatively low carbon footprint compared to animal products.
The oldest sourdough bread ever discovered was found in Switzerland and dates back to 3700 BCE, though the tradition likely originated in the Fertile Crescent thousands of years earlier.