10 Reasons to Fall in Love with Sourdough (+ a Free Starter Guide!)
Would you believe some sourdough starters are over 100 years old and still going strong?
All around the world, bakers are nurturing starters that have been passed down for generations, like living family heirlooms. One famous example is the Carl Griffith sourdough starter, which dates all the way back to 1847 and is still being shared and baked with today.
When I first got into sourdough, I wish I could say it was love at first bake, but the truth is, we had a rocky start. There were magical moments... and there were moments where I had to throw everything out and start from scratch (yes, even a dreaded starter infection!). But each bump in the road only made me more curious. There’s something about sourdough, the science, the slowness, the mystery. It keeps drawing me back.
1. Easier to Digest
One of the biggest benefits of sourdough is how gentle it is on the digestive system. During the long fermentation process, the natural yeasts and bacteria begin breaking down the gluten and phytic acid found in wheat. This makes sourdough bread easier to digest for many people, especially those who are sensitive to conventional breads. While it’s not gluten-free, many find that sourdough sits more comfortably in their belly—thanks to the slow, natural magic happening in the dough long before it hits the oven.
And what about the discard you mix into cookies, muffins, and pancakes? Even in small amounts, it brings more than flavor. Each scoop carries trace minerals and partially broken-down nutrients, which can make your bakes just a little easier on the gut. So you're not only reducing waste—you’re giving your everyday treats a nourishing little upgrade.
2. Better for Blood Sugar
Sourdough isn’t just easier to digest, it’s also gentler on your blood sugar. Thanks to the slow fermentation process, sourdough bread has a lower glycemic index than most conventional breads. Causing a slower, more steady rise in blood sugar levels. That’s because the wild yeasts and lactic acid bacteria partially break down the starches in the flour before you even take a bite. At the same time, like was mentioned before, fermentation reduces phytic acid, a naturally occurring compound that can block mineral absorption and affect how your body processes carbs. The result? A loaf that’s not only more flavorful, but also more balanced—something your body (and blood sugar) will thank you for.
3. Slows You Down (In the Best Way!)
In a world that’s always rushing, sourdough invites you to slow down. That might be one of its most beautiful gifts. There’s no rushing a sourdough loaf; it asks for time, patience, and just a little trust. Mixing, waiting, stretching, resting... it becomes a gentle rhythm in your day, a quiet ritual that grounds you. Instead of instant results, you get the joy of watching something grow and transform, hour by hour. It’s not just about bread. Motherhood has taught me the importance of reconnecting with the pace of real things. There is no rush. And in that slowness, there’s so much peace.
4. Sourdough Is as Ancient as the Pyramids
Sourdough has been around way longer than most people realize, over 5,000 years, in fact! The very first sourdough bakers were the ancient Egyptians, who discovered that if they let their dough sit out, it would naturally ferment and rise. No commercial yeast, no measuring spoons, just wild microbes doing their thing. Archaeologists have even found ancient baking tools and remnants of fermented bread in Egyptian tombs. So every time you bake a sourdough loaf, you’re actually continuing a tradition that goes back thousands of years. Pretty incredible, right?
5. Nothing Goes to Waste in a Sourdough Kitchen
One of my favorite things about sourdough is how little goes to waste. Even the discard, what many recipes tell you to toss can be transformed into pancakes, crackers, muffins, cookies, endless options! It’s a simple but satisfying way to stretch your ingredients, reduce food waste, and find joy in using all of what you have. The more I bake with sourdough, the more I’ve come to appreciate its resourcefulness, it turns even the “leftovers” into something truly delicious.
6. No Additives, Just Ingredients
Sourdough keeps things beautifully simple. Unlike most store-bought breads packed with preservatives, dough conditioners, and added sugars, traditional sourdough is made with just three ingredients: flour, water, and salt. That’s it! No additives, no mysteries, no hard-to-pronounce extras. Just real food, slowly transformed by time and fermentation. It’s a return to the way bread used to be made, and once you taste it, it’s hard to go back.
7. No Two Starters Are the Same
One of the most magical things about sourdough is that no two starters are exactly alike. The wild yeasts and bacteria that help your dough rise are pulled from your own kitchen! The flour you use, the air you breathe, the spoon you stir with. That means your starter develops its own unique personality over time, influenced by your home, your habits, even the seasons. It’s like a flavor signature that’s yours and yours alone. Every loaf you bake is a little reflection of your space, your rhythm, and your care.
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8. Flour, Water, and a Little Grace
One of the sweetest surprises in sourdough baking? Even the “mistakes” can turn out delicious. Forgot a stretch and fold? Starter not quite as bubbly as you'd hoped? Crust a little too dark? It’s all part of the journey. Sourdough teaches you to let go of perfection and trust the process. Some of my favorite bakes have come from what I thought were flops, and often, those creations carry the most charm (and flavor!). Every bake is a chance to learn, adjust, and enjoy the ride..png)
9. A Dance of Art & Science
Sourdough is one of those rare things that’s both wonderfully ancient and quietly scientific. On one hand, you’re following in the footsteps of generations before you—bakers who worked by feel, smell, and instinct. On the other, you’re nurturing a living culture, adjusting for hydration, temperature, and fermentation time. It’s chemistry you can hold in your hands and art that rises in your own kitchen. That blend of tradition and gentle science makes each bake feel like a quiet, rewarding experiment! One that nourishes far beyond the loaf itself.
10. It Builds Community
Ready to grow your own community of wild kitchen microbes?
Get my free 3-day guide to a simple, gentle approach to getting started, with no fancy tools or stress. Just flour, water, and the wild microbes already in your kitchen.
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