Where To Find Sourdough Bread

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May Be Better For Blood Sugar Control

How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time)

Sourdough bread may have a better effect on blood sugar and insulin levels than other types of bread, though scientists dont fully understand the reason for this.

Researchers believe that sourdough fermentation may change the structure of carb molecules. This reduces the breads glycemic index and slows down the speed at which sugars enter the bloodstream (

19 ).

The sourdough fermentation process is often used to make rye breads because rye does not contain enough gluten for bakers yeast to work effectively.

One study showed that participants who consumed rye bread had a lower spike in insulin levels than those who ate the same amount of conventional wheat bread .

In addition, several other studies have compared participants blood sugar increases after eating sourdough bread and bread fermented with bakers yeast.

Generally, participants who ate the sourdough bread had lower blood sugar and insulin levels than those who ate the breads fermented with bakers yeast .


Sourdough fermentation produces changes in the bread that may help control blood sugar better than bread made using traditional bakers yeast.

You can make fresh sourdough bread at home from three simple ingredients: water, flour, and salt.

Here is a quick overview of the steps required:

  • Make a sourdough starter a few days beforehand. You can find many simple recipes online. Creating an initial starter takes less than 5 minutes.
  • Shape your bread loaf and bake it in a Dutch oven.
  • Why You Should Weigh Ingredients

    I highly recommend weighing all your ingredients when making sourdough bread. Not only is this more accurate, but its also ultimately easier. When weighing, all you have to do is dump ingredients in the bowl and watch the scale plus theres no guesswork about did I just add the fourth or the fifth cup of flour?

    This said, I dont want this to deter you from trying a loaf of sourdough for yourself. If youre more comfortable working in cups and tablespoons, those measurements are here for you too. Its less accurate, but the recipe is forgiving and a few extra or a few fewer grams here or there isnt going to affect much.

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    How To Spot A Fake Sourdough

    The good news is, spotting a fake sourdough is not as complicated as it may seem. In fact, with a little know-how you can easily identify the real deal from the imposters, so here are some of the important things to look for when you are trying to differentiate sourdough from sourfaux.

    Includes Simple Ingredients: Real sourdough will only contain three ingredients flour, water, and salt. On a label, this can include flour, water, salt and culture or starter which refers to the natural leaven used to make the bread rise, however, the ingredients should not include anything else.

    Does Not Include Yeast: If you see yeast listed as an ingredient in sourdough, you can be sure that it is not an authentic sourdough. The yeast used in modern baking is a processed food that does not allow for the natural fermentation of the grains, which is what gives sourdough bread its beneficial health properties.

    No Sweetener: Real sourdough does not require any sugar or sweetener to activate the yeast because it uses a natural fermentation process. So, if a sweetener is listed, you can be sure that it is not real sourdough.

    Expires Quickly: It is important to keep in mind that real food goes bad, and sourdough is real food. Therefore, if your sourdough has an expiry date that is weeks or months away, you can be sure it is not an authentic sourdough.

    Where Else Can You Find Fresh Sourdough Starter

    How to Make Sourdough Starter and Artisan

    And what a history this one has! Ours is descended from a starter that’s been lovingly nurtured here in New England for decades. When you feed it, it quickly becomes your own, adapting itself to your own region and climate. Thousands of bakers before you have made wonderful bread with a bit of this same bubbling brew. Join the ranks of satisfied sourdough bakers.

    IMPORTANT Please note: Sourdough starter is a living entity it needs regular feeding.

    Thus we recommend no more than 10 days elapse between when the sourdough starter you purchase leaves our facility, and when you give it its first feeding. Keep this in mind when choosing a delivery method if you need help making the smartest shipping choice, please contact our customer service team.

    For best results, please feed your fresh sourdough starter within 24 hours of receiving it.

    Care and feeding directions are included with your order, and are also available in our Sourdough Tips & Recipes Booklet »


    Recommended Reading: Whole Grain Bread Gluten Free

    What Is Sourdough Bread

    Sourdough is one of the oldest forms of grain fermentation.

    Experts believe it originated in ancient Egypt around 1500 B.C. and remained the main method of leavening bread until bakers yeast replaced it a few hundred years ago .

    Breads can be categorized as either leavened or unleavened.

    Leavened breads have a dough that rises during the bread-making process. This is caused by the gas thats released as the grain in the dough begins to ferment .

    Most leavened breads use commercial bakers yeast to help the dough rise.

    On the other hand, unleavened breads, such as flatbreads like tortillas and roti, do not rise.

    Sourdough bread is a leavened bread. However, rather than using bakers yeast to rise, its leavened by wild yeast and lactic acid bacteria that are naturally present in flour .

    Wild yeast is more resistant to acidic conditions than bakers yeast, which allows it to work together with lactic acid bacteria to help the dough rise (

    5 ).

    Despite its ancient roots, sourdough bread making remains popular to this day maybe even more so as a result of the surge in interest in home baking that has occurred during COVID-19 pandemic lockdowns throughout the world .

    Keep in mind that not all store-bought sourdough breads are made using the traditional sourdough method, and this may reduce their health benefits.

    Buying sourdough bread from an artisan baker or a farmers market increases the likelihood of it being true sourdough bread .

    More Nutritious Than Regular Bread

    Although sourdough bread is often made from the same flour as other types of bread, the fermentation process used to make it improves its nutrition profile in several ways.

    For one thing, whole grain breads contain a good amount of minerals, including potassium, phosphate, magnesium, and zinc .

    However, your bodys ability to absorb these minerals is limited by the presence of phytic acid, also commonly called phytate.

    Phytate is naturally found in several plant-based foods, including grains, and is often referred to as an antinutrient because it binds to minerals, making them more difficult for your body to absorb .

    The lactic acid bacteria found in sourdough bread lower the breads pH, which helps deactivate phytate. Because of this, sourdough bread tends to contain less phytate than other types of bread (

    13 ).

    Finally, sourdoughs longer fermentation time helps improve the aroma, flavor, and texture of whole grain bread. So if you arent typically a fan of whole grain bread, a whole grain sourdough bread may be the perfect way to include whole grains in your diet .


    Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.

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    How To Find True Sourdough Bread

    If you dont make it yourself, youll have to look hard to find true sourdough bread.

    Usually, it comes from an artisan bakery or baker at the farmers market who knows, appreciates, and believes in the traditional cooking method and wants to share not only the amazing flavors but the health benefits with the world.

    Just get your baker talking to find out the answers to these questions.

    • are they using only sourdough starter to leaven and flavor the bread?
    • how long is the dough fermented with the starter ?
    • is any of the flour not soured by the sourdough starter for the duration of fermenting?
    • do they add any additional commercial yeast?
    • are they using some or all whole grains?
    • are they using some or all sprouted grains?

    How To Make Sourdough Bread: Step

    Your First Sourdough Bread (FULL COURSE in 30 minutes)

    Before we get our hands messy, lets take a look at the steps required to bake your first sourdough loaf:

  • Feed your sourdough starter and let it rise until it has doubled
  • Mix the dough and let it rest for one hour at room temperature
  • Perform 2 sets of stretches and folds spaced 30 minutes apart
  • Cover the bowl and let the dough ferment for 7-10 hours
  • Shape the dough and let the dough rise for 1-2 hours
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    Is Sourdough Bread Better For You Than Regular Bread

    Yes. Sourdough bread has many health benefits. It has more vitamins and minerals compared to regular bread, due to the fermentation process breaking down the phytic acid present in the grain. This breakdown allows your body to absorb the nutrients more readily. Also, sourdough bread has less gluten than regular bread, making it easier to digest.

    Baking Sourdough Is An Amazing Opportunity For Patience And Presence

    In a place where nourishment was scarce, bread starter was a prized possession during the California Gold Rush, allowing miners to turn drab flour into loaves that were both nutritious and delicious. Somehow, the bread tasted tangier and more flavourful than it did elsewhere, and thus San Francisco sourdough was born.

    Bakeries like the Bay Areas Acme Bread are known for selling sourdough bread

    More than 170 years later, San Francisco is synonymous with sourdough bread. Patrons line up daily for fresh-from-the-oven loaves at Tartine Bakery in the citys Mission District and at The Mill, a whole-grain sourdough bakery and independent coffee shop just west of San Franciscos famed Painted Ladies Victorians. Walk into any local market and youll find baskets filled with sourdough baguettes from the Bay Areas own Acme Bread and Semifreddis or make a stop at Boudin Bakery in the tourist hub of Fishermans Wharf, where steaming clam chowder comes served in carved-out loaves of the bakerys own sourdough bread.

    With the advent of sheltering-in-place, the artisan bread-making movement is now flourishing in homes worldwide, but its in San Francisco where the heart of sourdough bread-baking still resides.

    You may also be interested in: The Icelandic bread thats baked in the ground

    Boudin Bakery is considered San Franciscos oldest continuously operating business

    Boudin Bakery has been churning out loaves of sourdough bread since opening in 1849

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    What Is Real Sourdough Bread

    Basic Artisan Sourdough Bread Recipe

    Real sourdough bread is a work of art. It takes time, patience, and lots of love. Real sourdough is made by slowly fermenting flour, water, and salt, to create a sourdough starter, or natural leaven, which is then used to make the dough rise. The initial sourdough starter is then kept alive through ongoing feedings for the purpose of leavening additional bread dough in an on-going manner, and it is the actual process of natural leavening with wild yeast that defines a loaf as sourdough. This is a lengthy multi-stage process that takes days to complete but produces the most natural form of bread.

    However, because there is no legal definition of sourdough, there is nothing to stop manufacturers from selling substandard products. Despite the fact that traditional sourdough ingredients are flour, water, and salt, many store-bought versions include added yeast, ascorbic acid, vinegar and oil. So, although many grocery stores may carry bread labelled sourdough, more often than not they are in fact fake sourdough. Real sourdough takes time and large food manufacturers dont have this time so they will take shortcuts to create products faster and at a cheaper price. Real authentic sourdough costs more than a standard loaf of processed bread, because of the time, effort, and quality ingredients it takes to create it.

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    Learn How To Spot A Fake Sourdough And How To Look For Real Sourdough Instead

    Sourdough is hands down healthiest type of bread. Made with only three ingredients flour, water and salt, sourdough is simple and natural, the way bread should be. However, with the rise in popularity of sourdough, and all of its health benefits, food companies and grocery stores are jumping on the bandwagon and, unfortunately, more and more fake sourdoughs are popping up in grocery stores and consumers are being tricked into thinking they are getting the real deal. So, lets discuss these clever marketing tactics, so you know how to spot a fake sourdough, and what to look for instead.

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    Stretch And Fold The Dough

  • Once the hour is complete, perform two sets of stretches and folds spaced 30 minutes apart. This process will increase the strength of the dough and help gluten development.
  • Wet your hands with water, pick up the dough on one side and stretch it up and over itself.
  • Turn the bowl a quarter of the way and repeat this step until you have turned your bowl a full circle. The dough should have begun to form into a tight sticky dough ball.
  • Let the dough rest for 30 minutes, and repeat the series of stretch and folds a second time.
  • Keep A Baking Journal

    Sourdough Bread for Beginners | NO KNEAD

    When youve only started making sourdough bread, its a good idea to keep the first few notes of the times you managed to bake sourdough bread. Pay attention to the overall temperature of your kitchen and note it down.

    Take notes of how long it took your dough to rise, so that you can make slight adjustments next time.

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    How To Make Sourdough Cheese Bread Step

    Feed sourdough starter 4- 12 hours. The starter should be active and bubbly before making the dough. Take out butter and place it at room temperature.

    In a stand mixer, add milk, sourdough starter, egg, sugar, salt, and garlic powder. Turn on low and add in flour one cup at a time. Once the flour is added, turn the stand mixer to medium.

    Add in chunks of softened butter and mix until smooth and glossy. You want it to pull away from the sides of the mixing bowl and be smooth and elastic about 10 minutes. It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.

    Place dough in a greased bowl with a lid and allow to rise for 8-12 hours at room temperature.

    Optional step: Cant bake right away? You can also stick the dough in the fridge for a few hours before proceeding to the next step.

    Roll the dough out into a rectangle on a clean work surface. Dust with flour, if needed.

    Sprinkle cheese evenly over the dough.

    Roll VERY tightly so the cheese doesnt fall out .

    Cut in half lengthwise, leaving about 1-2 inches uncut at the top.

    Twist the dough together and pinch the ends.

    Transfer to a parchment lined or a greased loaf pan.

    Cover with a towel and allow to rise in a warm spot for 2-4 hours at room temperature, or until doubled. In the summer when it is warmer, it may only take one hour. Just keep an eye on it.

    Preheat the oven to 350.

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    Dlm Artisan Sourdough Bread

    The Eating Experience

    One of our most cravable breads…this is the loaf with the blistered, bubbly crust and distinctive, tangy flavor. We don’t make ours overly sour we think you will find it one of the most balanced in flavor you will ever try. We use only organic flour, sea salt, and water, along with our own “mother,” which is the naturally fermented, watery dough-like mixture where the sourdough culture lives and breathes. This culture is good for your health, much in the same way yogurt is.

    Shipping Options

    This item is perishable and should arrive within 2 days of shipment from our headquarters in Dayton, Ohio. Depending on where this item is headed, it may require expedited shipping.




    Care and Handling of Your Loaf: If you plan to eat it within a day or two, store at room temperature in its original bag. Your loaf will taste best if you buy it unsliced to limit the breads exposure to air. Slice it as you need it using a serrated knife.

    If you have it sliced by us and want to use it slowly, you can freeze it and put slices directly in the toaster as needed. If you dont plan to eat the whole loaf within a few days, freeze it and enjoy later. Wrap well in plastic and freeze for up to two weeks. When you are ready to eat it, simply thaw at room temperature. Or better yet, follow the refreshing directions.

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