Sourdough may be in the spotlight these days, but don’t be fooled — it’s no passing trend. This rustic, tangy loaf is one of the oldest bread traditions in the world. Long before store-bought yeast existed, bakers relied on “starters” made with wild yeast and friendly bacteria in the air and grain to leaven their bread. That slow, natural process is what gives true sourdough its irresistible flavor, chewy texture, and crisp, golden crust.
Here are a few myths we often hear — and the real truths behind them:
Myth: Sourdough is a trendy fad.
Not at all. Every culture has its own form of naturally fermented bread — from French pain au levain to Ethiopian injera. Sourdough connects us to an ancient tradition of letting nature do the work. Today, more and more home bakers are rediscovering it as a healthier, more sustainable alternative to mass-produced, store-bought bread.
Myth: Sourdough is difficult make.
Not really! Unlike quick-rise breads, sourdough does take more time to ferment and rise — but most of that time is hands-off. Once you get into the rhythm of feeding your starter and working with the dough, it soon feels second nature. Many bakers even find the slower pace relaxing and rewarding. With just flour, water, and a little patience, you can create a loaf that’s far more flavorful and nourishing than anything you’ll find in a package.
Myth: Bread is bad for you.
Not even close. Natural fermentation changes everything.
- Wild yeast and lactobacillus help break down gluten, making sourdough easier to digest.
- Long, slow fermentation also reduces phytic acid, unlocking more nutrients for your body to absorb.
- Many people who are sensitive to gluten find sourdough more tolerable than conventional breads.
- Because it digests more slowly, sourdough can help support steadier blood sugar levels.
Myth: All sourdough bread is real sourdough.
Authentic sourdough is slow-fermented, naturally leavened, and made with only flour, water, and salt. Sadly, many supermarket “sourdough” breads are just regular bread with vinegar used as the souring agent, along with other additives and oils. When in doubt, check the label — or better yet, pick up a loaf from a trusted local baker at our farmers markets.
Where to Find Sourdough Bread at the Farmers Markets
If you want to experience the real thing, look no further than our farmers markets! Local favorites include:
Beckmann’s Bakery – Known for their hearty European-style loaves, perfect for sandwiches.
Companion Bakeshop – Their naturally fermented breads showcase beautiful crusts and open crumb, crafted with organic flours.
Sweet Elena’s Bakery & Café – A local gem offering artisanal sourdoughs alongside artisan pastries and pies.
Sourdough is more than bread — it’s history, science, and community baked into every loaf. When you buy from our farmers market bakers, you’re not just getting something delicious — you’re taking part in a tradition that’s been shared around family tables for thousands of years.
