Everything You Wanted to Know About Sourdough

(But Were Afraid to Ask) 

There’s a lot of bread talk out there—and not all of it is true.
Let’s clear the air and bust a few common sourdough myths!

Is sourdough always supposed to taste sour?

That tangy flavour is simply a byproduct of fermentation—and it can be dialled up or down.

 

By adjusting how we feed our starter and the temperature of the bakery, we can make loaves that range from gently tangy to mild, creamy, and even slightly sweet. Good sourdough is about balance, not bite.

Is sourdough gluten-free?

 

Short answer: no.
Long answer: It’s gluten-friendly. 

 

The long fermentation process breaks down a significant portion of the gluten protein, which is why many people with gluten sensitivities find sourdough easier to digest.

 

That said, if you have Celiac disease, sourdough is still not a suitable option.

Is sourdough more nutritious than regular bread?

 

Yes — without adding anything extra.

 

Fermentation breaks down phytic acid, which helps your body absorb minerals like iron and zinc more easily. In simple terms, sourdough lets you get more nutrition from the grain itself.

Is sourdough “hard” to eat?

 

The sourdough battle scars.

 

A thick, crunchy crust is the sign of a well-made loaf. It protects the soft, airy interior and keeps the bread fresh longer.

 

If you prefer it gentler, store your loaf in a paper bag or toast it lightly with plenty of butter. Think of the crust as armour for the fluffy treasure inside.

That said, not all sourdough has that characteristic crusty exterior, and the softer ones are just as traditional and delicious.

 

Does sourdough need to be refrigerated?

 

Usually, no. And we don’t recommend it either. 

 

Thanks to natural fermentation, sourdough stays fresh longer than commercial bread. Keep it at room temperature in a paper bag or a cloth wrap to protect the crust.

 

If you’re storing it for more than a couple of days, freezing is best

 

Storing it the fridge actually dries bread out faster.

Is sourdough always dense and heavy?

 

That’s a myth.

 

Well-made sourdough can be light, airy, and open-crumbed. Density usually comes from rushed fermentation, not from sourdough as a process.

 

Good sourdough should feel satisfying, not brick-like.

Does sourdough go stale faster?

 

Actually, it keeps better.

 

Natural acids slow down staling and help the crumb retain moisture. And even when it does firm up, sourdough revives beautifully in the toaster — which is more than most bread can say.

Is all the “sourdough” in stores real sourdough?

 

Not always.

 

Many commercial loaves use added yeast and flavouring to mimic sourdough. 

 

Real sourdough relies solely on natural fermentation, which takes time and can’t be faked.