Why Bake Sourdough at Home?

At Simply DoughLectable, we're a family business in Phoenix, and we bake sourdough because it's good, simple bread. Here's what we've learned about its benefits and how much you can save.

Is sourdough bread healthy?

Real sourdough starts with just flour, water, salt and a starter. No added sugars, conditioners or preservatives are needed. The magic is time: a slow rise lets wild yeast and friendly bacteria do their work.

Sourdough and blood sugar

Several studies suggest that sourdough bread may lead to a gentler rise in blood sugar than quick-rise bread, especially when it's made with whole wheat flour. Results vary from study to study, so think of it as a possible bonus, not a promise.

Is sourdough easier to digest?

Many people find it is. During a long rise, the starter breaks down some of the carbohydrates in flour that can cause bloating for some people. Fermentation also breaks down phytates, which may help your body absorb more of the iron, zinc and magnesium in whole grains.

The cost of homemade sourdough

A traditional grocery-store sourdough loaf typically costs $7 to $10, and gluten-free sourdough loaves can cost $10 to $15 for half a loaf. A bakery loaf often runs $12 to $25 or more. Made at home, a loaf costs about $2, counting flour, salt and the electricity to bake it. Bake one loaf a week and you could save roughly $250 or more a year compared with the grocery store, or $500 or more compared with the bakery.

How to make sourdough bread at home, with help

If you're looking for a sourdough starter for beginners, Bucky is our classic, available live or as a dehydrated sourdough starter. Benny is our gluten-free sourdough starter, Brownee adds a rich chocolate twist, and Barlee is made for whole wheat bread.

Tammy helps you every step, by phone or text, whether it's your first feeding or your first loaf.

Shop our sourdough starters →

What the research says

• Ribet L, et al. Nutritional benefits of sourdoughs: a systematic review. Advances in Nutrition, 2023. doi:10.1016/j.advnut.2022.10.003
• Rolim ME, et al. Consumption of sourdough bread and changes in the glycemic control and satiety: a systematic review. Critical Reviews in Food Science and Nutrition, 2024. doi:10.1080/10408398.2022.2108756
• D'Amico V, Gänzle M, et al. Does sourdough bread provide clinically relevant health benefits? Frontiers in Nutrition, 2023. doi:10.3389/fnut.2023.1230043
• Loponen J, Gänzle MG. Use of sourdough in low FODMAP baking. Foods, 2018. doi:10.3390/foods7070096
• Gobbetti M, et al. Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology, 2019. doi:10.1016/j.ijfoodmicro.2018.05.018

This information is for general education and isn't medical advice.