Sourdough bread has a millennia-old tradition, and is currently experiencing a new heyday – especially in combination with wheat flour.

This combination brings together artisanal quality and wholesome enjoyment: sourdough provides aroma and freshness, while wheat flour ensures smooth, easy-to-bake dough. But what makes this combination so special – and what does it mean for our well-being?

Sourdough: Fermentation as a natural process

Sourdough is created by fermenting a mixture of flour and water over several days. Lactic acid bacteria and wild yeasts from the environment (e.g. from the fair) begin to develop, naturally loosening the dough. During the baking process, this results in bread with a complex flavour, good shelf life, and improved digestibility.

Wheat flour, in particular, is ideal for sourdough, as its high gluten content ensures elastic, easily mouldable doughs ideal for processing – from classic bread to artisanal baguettes.

Standard wheat: Versatile and strong

Standard wheat flour is the most popular flour in bread baking – and for good reason: It is versatile, produces a light crumb (the soft interior of a loaf) and a tender crust. Especially in combination with sourdough, it creates breads with a fine pore structure, a mildly sour note, and a longer shelf life.

Although it contains less fibre than wholegrain flour, wheat still provides important nutrients such as protein, B vitamins, and minerals – especially when high-quality, minimally processed flour (e.g. type 1050) is used.

 

Nutritional benefits at a glance

The combination of sourdough and wheat flour offers numerous benefits:

• Better digestibility: Sourdough fermentation breaks down hard-to-digest carbohydrate fractions (FODMAPs), making the bread more digestible. This can help in people with sensitive digestive tracts.
• Mild acidity for the gut: The lactic acid bacteria from the sourdough have a probiotic effect, meaning they support the balance of intestinal bacteria. The wholegrain version also provides valuable fibre, which promotes digestion.
• More stable blood sugar levels: Due to the slow breakdown of starch through fermentation, digestion is delayed and blood sugar rises more slowly – an advantage for hunger and energy levels.
• Aromatic diversity: The natural microflora in sourdough create a wide variety of flavours – completely without additives.
• Longer shelf life: Sourdough has a natural preservative effect – the bread stays moist and aromatic for longer.

 

Sourdough and wholegrain: a powerful duo

Sourdough brings a special advantage to wholegrain breads: It reduces phytic acid, which is found in the outer layers of the grain, and binds minerals such as iron, magnesium, and zinc. Fermentation makes these minerals more readily available and allows them to be absorbed more efficiently by the body.

Furthermore, the long-chain carbohydrates in whole grains, combined with the slow fermentation process, ensure that the bread keeps you fuller for longer – a plus for a balanced diet and even more stable blood sugar levels.

Conclusion

Sourdough bread made from wheat flour combines traditional baking skills with modern standards of taste and digestibility, and impresses with its light texture. Those who value quality, naturalness, and artisanship will find wheat-based sourdough bread a delicious and nutritional conscious option.