Sourdough isn’t just delicious – it’s good for your gut. During fermentation, wild yeasts and lactic‑acid bacteria break down carbohydrates and proteins in flour, producing prebiotics that feed beneficial gut microbes. This process lowers the bread’s glycaemic index compared with regular white bread, resulting in a gentler impact on blood sugar. Fermentation also degrades gluten and phytic acid, making minerals like iron and magnesium easier to absorb.
Researchers note that long‑fermented sourdough may improve satiety and even reduce heart‑disease risk when whole grains are used. It’s no surprise that trend forecasters are calling sourdough one of the top food trends of 2025. By baking your own bread, you control the ingredients and avoid preservatives. Your gut will thank you – and so will your taste buds!
