09/03/2026
There’s room for all kinds of baking. But since sourdough seems to be a topic of conversation lately, let’s talk about where it actually came from.
Sourdough isn’t a new trend. In fact, it’s one of the oldest forms of natural bread fermentation. Long before commercial baker’s yeast was produced specifically for baking, people relied on naturally occurring wild yeasts and beneficial bacteria to ferment their dough.
A sourdough starter is a living culture of natural yeasts and lactic acid bacteria. Those microorganisms ferment the flour over time, creating the rise, flavor, and character that makes sourdough so special.
Commercial baker’s yeast came much later. Dedicated commercial production of yeast for baking developed in the 1800s, eventually replacing much of the traditional sourdough process in modern bread production.
And there’s a reason people have continued coming back to traditional fermentation. Research has found that sourdough fermentation can reduce phytic acid and improve the bioaccessibility of certain minerals, while also affecting digestibility and other nutritional properties of bread. The exact benefits depend on the flour, starter, and fermentation process, so sourdough isn't automatically "healthier" in every situation—but it certainly has some well-established nutritional advantages worth appreciating.
So no, sourdough isn't just a trend.
It’s tradition. It’s fermentation. It’s natural yeast. It’s time. And it has been feeding people for thousands of years.
We’re proud to keep that tradition alive, one loaf at a time.
