The 3 main benefits of sourdough

I started baking sourdough because it tasted better.
But over time, I realised: it also felt better.

And it wasn’t just me — it was my kids, our customers, everyone who made the switch.

Fuller, but lighter.
Energised, not spiking then crashing.
And best of all? Our guts were happier.

Sourdough is more than bread.
It’s a slower process that leads to something better.

That’s when we realised sourdough isn’t just about flavour.
It’s about how it makes you feel, too.

Here are the three biggest benefits we’ve seen again and again.

1. It’s gentler on your gut

Most commercial bread is made quickly, with added gluten, preservatives, and almost no fermentation. That speed can leave your body struggling — leading to bloating, discomfort, or that heavy, sluggish feeling.

Sourdough works differently. It’s slowly fermented using wild yeasts and bacteria, which break down gluten and phytic acid — compounds that can make digestion harder.

The result?
Bread your body actually understands.

Many people who are sensitive to wheat find they can enjoy sourdough comfortably. It’s not about cutting things out. It’s about slowing the process down and letting nature do the work.

Sourdough’s gentle fermentation process makes it easier to digest and kinder on your gut. Curious to know why? Check out our article on why sourdough is good for your gut.

2. No added sugar. No crash.

Most supermarket loaves include added sugar, even the so-called healthy ones. It’s there to boost flavour and speed things up — but your body pays for it later.

Sourdough doesn’t need sugar. Its depth of flavour comes from fermentation, not shortcuts.

That makes a real difference.
You get stable energy, fewer cravings, and no post-toast slump.

It’s one of the first things our customers notice. Breakfast feels better. And it lasts.

Thanks to its natural fermentation, sourdough has a lower glycemic index than most breads, meaning it won’t spike your blood sugar. Learn more about this in our piece: Sourdough’s Secret: A lower glycemic index for better health.

3. It’s satisfying in all the right ways

One of the best-kept secrets of sourdough?
It fills you up without weighing you down.

That’s thanks to its structure and texture. Sourdough has a proper crust, an open crumb, and a chew that makes you slow down.

It’s bread that invites you to eat more mindfully.

That alone makes it different — and better.

So, is sourdough better for you?

In our experience, yes. Not just because of what it leaves out — the sugar, the additives, the speed. But because of what it adds in: time, care, and a process that supports your body as much as your tastebuds.

Sourdough isn’t a trend. It’s a return to something better.

Once you switch, you’ll see what we mean.

Want to try it?

Take a look at our fresh sourdough loaves and bagels. Naturally leavened, no added sugar, and baked to nourish — not just fill.

Prefer to make your own?

Explore our bake at home range – everything you need from kits to video tutorials to help you on your sourdough journey.