The magic of natural fermentation
At its heart, sourdough is all about time, nature, and a little bit of science. Unlike most breads that use commercial yeast, sourdough relies on a sourdough starter — a living culture of wild yeast and lactic acid bacteria.
The sourdough process, step by step
When it’s time to bake, a portion of the starter is mixed with more flour, water, and a bit of salt to form the dough. The natural yeast begins to create carbon dioxide, which slowly puffs up the dough. Meanwhile, the bacteria produce lactic and acetic acids, giving sourdough its signature tang and helping to preserve the bread.
During the fermentation phase, gluten develops, and the dough becomes more elastic. Bakers often stretch and fold the dough to strengthen it and improve its final structure. After this, the dough is shaped and left to rest again — often overnight in the fridge — which deepens the flavour and contributes to that crusty, slightly blistered look.
Baking is where everything comes together. The heat causes the gas inside the dough to expand rapidly, lifting the loaf in what’s known as “oven spring.” The crust crisps up beautifully while the inside stays soft and springy.
Why sourdough is worth the wait
- The long fermentation process creates a deep, complex flavour and a chewy, airy texture.
- It’s made with natural ingredients and no preservatives, making it a healthier option than many commercial breads.
- The acids produced during fermentation act as natural preservatives, helping the bread stay fresh longer.
- Many people find sourdough easier to digest, as the fermentation breaks down some of the gluten and sugars.
- It has a lower glycaemic index, meaning it doesn’t cause a rapid spike in blood sugar.
- The presence of lactic acid improves mineral absorption and supports gut health.
- It’s rich in nutrients, thanks to the use of whole flour and the activity of wild yeast and bacteria.
In a nutshell
Sourdough is a beautiful blend of tradition, science, and a touch of wild nature. It’s been enjoyed for thousands of years — and for good reason. With its tangy flavour, chewy crumb, and golden crust, it’s no wonder sourdough has become a favourite in kitchens around the world.
And let’s be honest — the best part?
It’s just really, really tasty!
