01/04/2026
🥖 It’s National Sourdough Day!
If you’ve ever thought about making your own sourdough — this is your sign to give it a try (yes, this is mine 👩🍳👇).
But beyond the chewy crust and tangy flavour, sourdough can have some nutritional perks too:
✨ Improved mineral absorption – The fermentation process breaks down phytic acid in grains, which can help the body absorb minerals like iron, zinc, calcium and magnesium more easily.
✨ Potentially gentler on digestion – Fermentation can reduce certain FODMAPs, which may make some sourdough breads easier to tolerate for people with sensitive guts.
✨ May support steadier blood sugar levels – Some studies suggest sourdough fermentation can alter starch structure and slow digestion, potentially leading to a lower blood sugar spike after eating (though results vary depending on the flour and fermentation method).
✨ May help with fullness – Some research suggests sourdough breads can increase satiety, helping you feel fuller after meals.
✨ That said, research shows the benefits depend on how the bread is made (the type of flour, fermentation time and microbes used). Wholegrain sourdough tends to offer the most nutritional value.
Have you tried making your own? It’s equal parts science experiment and patience test 😅
