- Encourage home baking: Inspire people to bake their own sourdough bread from scratch.
- Support local bakers: Encourage consumers to purchase genuine sourdough bread from small, independent bakeries.
- Boost the Real Bread Campaign: Raise awareness and support for the charity behind Sourdough September.
What is Sourdough September?
Sourdough September is a month-long celebration of real sourdough bread and the dedicated bakers and teachers who make it. It's a time to highlight the unique qualities of sourdough bread and to educate consumers about the importance of choosing genuine products.
Why Sourdough?
Sourdough bread, made with a natural starter culture, offers a distinct flavor, texture, and nutritional profile compared to traditional breads. It is often easier to digest and may have a lower glycemic index.
Say No to Sourfaux!
The increasing popularity of sourdough bread has led to a surge in supermarket and industrial bakery offerings. While this is bread may be labeled sourdough, many of these products are not genuine sourdough but include a "sour culture" made using vinegar or yeast.
The industry is churning out "easy" and "quick" mixes that replace traditional methods with additives, commercial yeast, and artificial flavors. These products, often labeled as sourdough, are actually sourfaux or pseudough.
Real sourdough is made with a live sourdough culture (starter or leaven) and does not contain:
- Baker's yeast
- Dried sourdough powder
- Sourdough concentrate
- Yogurt, vinegar, or other acidifiers
- Flavors, artificial preservatives, or other additives
Join the Movement
Whether you're a seasoned sourdough baker or just starting out, Sourdough September is an opportunity to connect with like-minded individuals, learn new skills, and celebrate the wonderful world of real bread.
Personally, I have been a sourdough bread baker for nearly five years, and during that time I have also been on a journey to a better lifestyle at the Utah Valley Live Well Center using their Lifestyle Medicine program. Dieticians there encouraged me to include fermented foods in my weekly menu.
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Improved digestion: Sourdough bread is more easily digestible than other types of bread because the lactic acid bacteria in the sourdough starter breakdown some of the gluten and carbohydrates in the flour. This makes sourdough bread a good choice for people with gluten sensitivities or other digestive problems.
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Increased nutrient bioavailability: Sourdough fermentation also increases the bioavailability of certain nutrients in wheat, such as iron, zinc, and magnesium. This means that your body can better absorb these important nutrients from sourdough bread.
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Lower glycemic index: Sourdough bread has a lower glycemic index than other types of bread. This means that it causes blood sugar levels to rise less rapidly after eating. This is beneficial for people with diabetes or prediabetes.
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Improved gut health: The lactic acid bacteria in sourdough bread are probiotics, which are beneficial bacteria that live in the gut. Probiotics have been shown to improve gut health, which can lead to a number of health benefits, such as reduced inflammation, improved digestion, and stronger immunity.
In addition to these health benefits, sourdough bread is also a delicious and versatile food. It can be eaten plain, toasted, or used to make sandwiches, toast, and other dishes.
How to Incorporate Sourdough Bread into Your Health and Wellness Regimen
There are a number of ways to incorporate sourdough bread into your health and wellness regimen. Here are a few ideas:
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Eat sourdough bread at breakfast: Sourdough bread is a nutritious and satisfying way to start your day. Try eating sourdough toast with avocado and eggs, or with peanut butter and banana.
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Make sourdough sandwiches for lunch: Sourdough bread is a great base for healthy and delicious sandwiches. Try making a sourdough sandwich with turkey, lettuce, tomato, and avocado, or with hummus, roasted vegetables, and sprouts. (We have dozens of sandwich recipes on this blog; search keyword: sandwich.)
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Use sourdough bread for dinner: Sourdough bread can be used to make a variety of dishes, such as bruschetta, croutons, and stuffing. You can also use sourdough bread to make bread pudding or French toast.
If you are new to sourdough bread, you may want to start by eating it a few times per week. As you become more accustomed to it, you can gradually increase your intake.
You can also learn to bake your own sourdough bread at home in one of our free classes, or purchase it from Abigail's Store at the Bakery or one of 30 stores that sell it statewide.
Overall, sourdough bread is a healthy and delicious food that can be part of a healthy and balanced diet. If you are looking for a way to improve your digestion, increase your nutrient intake, or improve your gut health, consider incorporating sourdough bread into your health and wellness regimen.
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Sources:
Digestion and Nutrient Bioavailability
Collett, J. A., & Gibson, R. A. (2017). Impact of sourdough fermentation on the digestion and bioavailability of nutrients in wheat. Journal of Cereal Science, 78, 125-133. https://www.sciencedirect.com/science/article/pii/S2590259824000190
Gibson, R. A., & Collett, J. A. (2016). The impact of sourdough fermentation on the digestion and bioavailability of nutrients in bread. Food Microbiology, 55, 13-19. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11172170/
Lower Glycemic Index
Bucci, R., et al. (2016). The effect of sourdough fermentation on the glycemic index of wheat bread. Journal of Cereal Science, 72, 14-19. https://www.researchgate.net/publication/349717398_Effect_of_Different_Fermentation_Condition_on_Estimated_Glycemic_Index_In_Vitro_Starch_Digestibility_and_Textural_and_Sensory_Properties_of_Sourdough_Bread
Improved Gut Health
Lampa, M., et al. (2017). Sourdough bread consumption and gut microbiota: A pilot study. Journal of Functional Foods, 34, 332-339. https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.989421/full
Mascitelli, L., et al. (2017). The effects of sourdough bread consumption on the gut microbiota of healthy subjects. Nutrients, 9(10), 1089. https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.989421/full
Note: While these studies provide evidence for the potential health benefits of sourdough bread, more research is needed to fully understand its impact on digestion, nutrient bioavailability, glycemic index, and gut health.
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And remember, if you are looking for a place to get Abigail's Oven’s delicious sourdough bread, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, Sandy, Spanish Fork, and Wheeler Farm. Of course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Author: Darryl Alder lives with his wife in Riverside Lodge, (which is what they call their home), along the Provo River in Utah. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. You'll find many of his recipes on this blog and can follow him on Facebook, Instagram, YouTube, and Twitter.
