In 2020, sourdough seemed to take over every corner of the Internet. We were all stuck at home and needed something to occupy the extra time. For many, the sourdough experi-ment faded once normal life returned. I, on the other hand, fundamentally changed my entire life to embrace sourdough and bring it into the daily rhythms of my home. Maybe that sounds a little dramatic ... but truly, sourdough changed my life. What began as a pandemic trend became, for me, a rediscovery of something much older – and much deeper.

So does it really live up to the hype? Let’s do a quick deep dive and find out.

We used to embrace slow food, spending time in the kitchen making meals from scratch, taking care to prepare food that was nourishing and nutrient-dense. Sometime in the early 20th century, we were convinced that this was not time well spent. We were enticed by the promise of quick and easy, and as a result, we largely lost the skills of making bread the “old-fashioned” way.

Today, almost everything about American culture revolves around speed and convenience. We can get any food we want, regardless of season, any time of day or night. We can feed our entire family in 10 minutes without even getting out of our cars.

In my opinion, this has cost us dearly. The resurgence of slow food is a much larger conversation; but when I think about slow food, sourdough is always at the top of the list. Feeding the starter, waiting for it to rise, mixing, stretching and folding, bulk fermenting, shaping, cold fermenting, and baking – it all takes time. But the end result is pure magic.

Long before commercial yeast existed, people relied on wild fermentation to leaven their bread. What makes sourdough special is its slow fermentation process, which naturally transforms the grain and creates bread that is easier to digest, more nutritious, and full of flavor. Sourdough is made using a starter that contains wild yeast and beneficial bacteria. These microorganisms work together to break down carbohydrates, partially digest gluten, and create organic acids. Unlike conventional bread, which is often rushed through fermentation in just a few hours, sourdough typically ferments anywhere from eight to 48 hours. This slow process gives enzymes time to break down starches and proteins while reducing compounds like phytic acid that can block mineral absorption.

One of the biggest reasons people love sourdough is how much easier it is to digest. The long fermentation process begins breaking down gluten and starches before the bread is even baked, making it gentler on the gut. While sourdough is not gluten-free, many people with mild gluten sensitivities find they tolerate it better than standard bread. Fermentation also improves nutrient absorption by reducing phytic acid, allowing minerals like iron, magnesium, zinc, and calcium to be more easily absorbed. In other words, sourdough doesn’t just contain nutrients, it helps your body actually use them.

Another benefit is better blood sugar balance. The acids produced during fermentation slow the breakdown of carbohydrates, helping prevent sharp blood sugar spikes and crashes. This leads to steadier energy levels and longer-lasting fullness, making sourdough a smarter choice for metabolic health. And beyond the health perks, sourdough simply tastes better. The long fermentation creates a rich, slightly tangy flavor, a soft and chewy crumb, and a beautifully crisp crust. Those same natural acids also help preserve the bread, giving it a longer shelf life without the need for artificial preservatives. If you really want to nerd out, spend time researching the specific bacteria and enzymes involved, and you’ll quickly agree that there is real magic happening in that simple loaf.

But something magical also happens to you when you embrace the sourdough life. There is something deeply healing about slowing down and taking your time with the dough. It provides your family with healthy, nourishing food, but it also offers something just as valuable – peace. Embracing the slowness of sourdough brings us back to a more intentional way of living. It invites us to step out of hustle culture and into rhythms that nourish both body and soul. Caring for a starter, tending dough, and waiting for fermentation creates moments of stillness in otherwise busy days. It reconnects us to our food, our hands, and the simple joy of creating something from scratch. In that slowness, we often find clarity, grounding, and renewed purpose.

I know it may sound dramatic, but it’s true. I see these same transformations happening in the students to whom I teach the art of sourdough. So yes, sourdough is absolutely worth the hype ... and so much more. What began as a viral moment in time has become, for many of us, sourdough rediscovered – a revival of something we didn’t realize we were missing.

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Rustic Sourdough Bread

– 700 grams warm filtered water
– 100-150 grams bubbly sourdough starter
– 1100 grams unbleached organic all-purpose flour
– 20 grams salt

Feed your starter 4-6 hours before mixing your dough.

Using a kitchen scale, pour water into a large bowl. Add the sourdough starter, gently mixing to combine. Add flour, then salt. Mix well to combine until no flour remains.

Let it sit for 1 hour to allow the dough to become fully saturated.

Follow the following schedule for stretch and folds

(gently stretching the dough on all sides, and folding it over): 3 rounds every 30 minutes, then 3 rounds every 15 minutes. I rotate my bowl ¼ turn so I stretch all sides each time. This develops the gluten.

Allow the dough to bulk ferment on the counter. The dough should rise about 30-50% and appear slightly domed. You may see bubbles on the surface, and it should feel airy and no longer stick heavily to your fingers when touched. This takes anywhere from 8-16 hours, depending on the temperature in your home (cooler homes = longer fermentation; warmer homes = faster fermentation). Consider leaving the dough overnight and shaping in the morning.

Once fully proofed, you can shape and cold ferment in the refrigerator or shape and bake. Cold fermentation develops the flavor and also makes it easier to digest.

Approximately 30 minutes before the dough is done fermenting, preheat the oven to 450 degrees with a covered Dutch oven inside.

Turn the dough on a clean counter. Using a scraper, divide the dough in half. (Lightly wet your hands and scraper to prevent sticking.)

Gently stretch each portion into a rectangle. Fold in the sides, then roll into a tight ball. Pull the dough gently toward you to create surface tension and form a smooth, tight loaf. Repeat with the second half.

Carefully place the dough into the preheated Dutch oven. Cover and bake for approximately 30 minutes.

Remove the lid and bake an additional 10-15 minutes until golden and crisp.

Cool completely before slicing.