Sourdough has made a comeback! And for good reason. Just like sprouted breads, soughdough is easier to digest. No, it’s not sprouted, however it is fermented – that is, TRUE sourdough is.
The real deal sourdough breads are long fermented and the dough ‘rests’ for four to six hours while the gluten is converted into digestible sugars and the bread has time to rise naturally. This makes the bread easy to digest.
This study measured the effects of breads made using the Chorleywood process (FYI I’m using Wikipedia to help explain this process, I never use it as a source for info/research.) on IBS patients compared to the effects of artisan breads which were baked using a long fermentation process and sourdough starters.
Since awareness of the benefits of sourdough rises, manufacturers want to cash in on this growing “trend” and are coming up with their own “sourdough” breads in extension to their loaf line. But don’t be fooled!
There are many impostors out there and if you’re not careful, the very bread you are buying thinking it’s benefiting you may actually be the very loaf causing you pain and stomach upsets!
So how do you tell the real thing from those wanna be fermented sourdough breads?
Things to looks for when buying authentic sourdough:
• A handful of ingredients
• No yeast
• No sweetener
• Made using whole grain flour
• Dough is fermented before baking for at least 4-6 hours
Modern yeast rise breads are more likely to trigger allergy problems and IBS discomfort while naturally leavened bread is more easily digestible.
The freshest breads can be found at local from farmers markets or in the fresh bread section in your local grocer. Izzio sourdough is the brand I have been using (they deliver nationally for FREE!) and is the real deal.
Companies and even restaurants like Panera makes claims that their sourdough is authentic, but look at the ingredients (taken from Panera’s website).
Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Salt, Yeast (Yeast, Sorbitan Monostearate, Ascorbic Acid), Dough Conditioner (Ascorbic Acid, Microcrystalline Cellulose, Corn Starch).
The clear sign is that it contains yeast, not used or required in traditional sourdough. Not to mentioned the corn starch is most likely GMO.
Here is a great resource in case you’re interested and want to dig in deeper as to what to look for and also what to stay away from.
Just remember: don’t be fooled by clever packaging, marketing, and wording (READ THIS POST if you really want to dig deeper). Even the phrase “sourdough fresh taste” can be misleading. Let’s face it, just because it taste like something doesn’t mean it’s real.
Have you found a good gluten free sourdough?
Hi Katie,
Yes, please see this post.
“Again, a valid indicator if the bread is truly sourdough is if it states “yeast” in the ingredients. ”
This statement in one of the paragraphs, is confusing to me. Did you mean “is truly NOT sourdough”?
Just want to make sure I understand this properly 😀. Thanks for all you do!
Yikes! Thank you Ellen for pointing that out! Yes! A very crucial part LOL I will edit it now oxox
I just read it and I where I was going with that is that you basically have to looks for “yeast” and it will indicated if it’s true or not. 🙂
It’s much clearer now! Glad to help 🙂
I found a sourdough at Trader Joe’s it has the Starter you mentioned but also has yeast as the last ingredient. Is this normal?
they should not have yeast in sourdough hun
Thank you for the mention! 🙂 Just found you but I am loving your articles!
awww Im so glad you fond me Nicole and happy to hear you’re enjoying my pages! oxox
Very good info . I bake my own sourdough bread from sour dough starter , and the taste couldn’t be beat with storebought . I make like 7 loaves at a time and freeze them . But my family likes it with a little bit honey added to it . And they don’t like all whole grain – but I use non gmo white flour and white whole wheat . Not perfectly healthy as all whole wheat. But better then store bought
IBS almost killed me twice(I’m older), 14 hospital stays and almost tummy pacemaker. I’m VERY thankful to find you and your blog. Your teaching an old dog new tricks. I never thought to read sourdough ingredients and I do better on sourdough bread. Than you Bethany for sharing your wisdom. I’m beyond thankful❤️
Hi Cara,
Wow! I’m so happy you found my page too and glad to know you are doing better these days!
Thank you SO much for sharing! I always learn very valuable info from you. It really helps!
Your the best!!
Aww So glad you read it Jil!
I needed this so much!! Thank you! I love sourdough!!
Michael Pollan wrote a book just titled “Cooked”. In it he writes an entire chapter on fermentation. He talks about sourdough bread and wild fermentation. Good info.
thanks for sharing Sharon! 🙂
Oh Bethany, I could not agree more. I am born and raised in the Czech Republic in 1984. I remember my mom and I going to our little village bakery for a sourdough bread which essentially just contained few ingredients as you described in your blog post. A true bread should really contain just a handful of ingredients and there are a lot of imposter breads out there. I do love Sprouts the most because its only 5 min drive or nice 30min walk from my house and their store baked sourdough really contains just a handful on ingredients. Love your blog, keep up the good work. You opened my eyes even more. Thank you for everything you do.
Thank you for sharing this, I’ve always wondered how to tell the difference! You’re the best, thank you for all you do!