06/07/2026
Let’s talk sourdough.
I recently had a friend tell me they were feeding their starter but were too intimidated to make it because of all of the steps and how many days it takes to make a “true” loaf of bread.
My response was this: sourdough has been around for centuries. Ways of refrigerating and cold proofing has… not.
How do you think it was made before?
There are some benefits of the longer fermentation process people like to use now. Keep in mind, I’m a culinary teacher, not a nutritionalist or scientist, so I am relying on other people’s information here.
-The bread has a slightly lower glycemic index. For people who have blood sugar issues, this is a benefit. It keeps your blood sugar from jumping unlike a traditional white bread would.
-Aids in gluten digestion. The longer ferment breaks down more gluten structures, so for people with gluten sensitivity this is a benefit.
-mineral absorption: longer fermentation has been said to help absorb iron, zinc, and magnesium.
So today and tomorrow I am experimenting.
Two loaves. Almost identical recipes.
The difference? The time. Let’s see if flavor and form changes over time as well.
