Why I Only Bake With Sourdough

I’ve kind of accidentally stumbled into a rule in our home - I only bake with sourdough. Bread, breakfast staples, quick snacks - if it includes flour, it’s made with sourdough. Now, that goes for our home and our bakery! There’s a reason everything I bake starts with a living culture.

When I first began baking, all I knew was the conventional way. But the more I learned about food, fermentation, and the way our bodies respond to what we eat, the more I felt pulled to slow things down. That’s when I discovered sourdough. After months and months of teaching myself (and I still am!), I haven’t looked back since.

Now, every loaf, biscuit, scone, and cinnamon roll that leaves my kitchen is made with sourdough. Not just because it tastes better—but because it is better. Here's why:

1. Sourdough is healthier, plain and simple

Sourdough is a naturally fermented dough made from flour and water. Over time, it becomes alive with wild yeasts and lactic acid bacteria. That fermentation process helps break down gluten and phytic acid, making nutrients in the flour easier for our bodies to absorb and the bread easier to digest.

Many people who feel bloated or uncomfortable after eating commercial bread find they do just fine with true sourdough.

Paired with truly clean, organic and nourishing wheat (like heritage wheat), commercial bread products don’t come close.

2. It honors the process

Sourdough forces you to slow down. It takes time—hours or even days—to rise properly and fully complete the process. But that time develops incredible flavor, texture, and depth you simply can’t get with commercial flour and yeast. There’s something beautiful about working with a dough that’s alive and responsive. Every bake feels intentional.

3. The flavor is unmatched

That tangy edge. The chewy crust. The deeply caramelized crumb. Sourdough has a complexity you can’t fake. And the best part? It doesn’t stop at bread. I use my sourdough starter in everything from cookies to coffee cake to pasta dough. It adds subtle flavor and texture—and a signature that makes each bake uniquely mine.

4. It aligns with how I want to feed people

I believe in real food—organic ingredients, no shortcuts, and nothing you can’t pronounce. Sourdough fits that vision. It's as traditional as it gets. Just flour, water, salt—and time. It’s how bread was made for centuries before factories and shelf stabilizers came along. It’s honest. And it’s what I want to share with my family, my customers, and my community.

At the end of the day, sourdough isn’t just my method—it’s part of my purpose. It’s the way I connect with our God-given food, with tradition, and with you. When you eat something I’ve baked, you’re not just tasting flour and butter. You’re tasting something that’s alive, cared for, and crafted with intention. And I wouldn’t do it any other way.

Want to dig deeper into sourdough?

I put together a comprehensive Sourdough Guide that covers everything from starter care and fermentation timing to shaping techniques, scoring, and bake schedules. Whether you’re just getting started or looking to level up your loaves, this guide walks you through the why behind the process—not just the steps.

It’s the same method we use every day at Sourdough Mama, and it’s designed to help you bake confidently and consistently at home.