The Benefits of Sourdough Bread

I've been baking sourdough for over ten years and perfecting my craft to make the ultimate loaf of bread. But apart from the beauty and the delicious taste of sourdough, there are many benefits to eating it over commercial bread.

Less junk, more good stuff

Our sourdough is leavened only with a homemade sourdough starter. We use flour, water, and Celtic sea salt. That’s it. No preservatives, no sugar, no industrial yeast. Just old-fashioned fermentation and a lot of time.

We only use Celtic sea salt in our loaves. It’s unrefined, mineral-rich, and gives the bread great flavour without overdoing the sodium like commercial bread.

Good for your gut

One of the best things about sourdough is how it supports gut health. Thanks to the long fermentation process, the naturally occurring wild yeasts and bacteria break down the starches and gluten. That means your body doesn’t have to work as hard to digest it.

And while sourdough isn't gluten-free, many people with gluten sensitivities find it easier to tolerate. That’s the magic of fermentation, helping to break down some of the gluten, making it gentler on your body.

Delicious, unprocessed, and local

We love that sourdough connects us to baking traditions that go back hundreds of years. Before commercial yeast and factory loaves, this is how bread was made. Naturally leavened, slow risen, and deeply flavourful. You can taste the difference in slice.

Plus, when you buy sourdough from your local bakery, you're supporting a more sustainable, environmentally friendly food system. 

I encourage you to give it a try!

Your friendly baker at Mornington Bakery,

Matt