Feature: Five ways sourdough is healthier than other bread

It was a favourite throughout lockdown, but with 2020 looking well and truly behind us, there are a few traditions we think you should take into to 2021 - and one of those is sourdough baking. Bertinet Bakery’s explain why sourdough is actually healthier, and some great tips on creating a long term starter.


  1. Supports a happy gut: Sourdough contains naturally occurring bacteria which acts as a prebiotic (food for gut bacteria) and is therefore regarded as being a good option when it comes to gut health. Unlike most bread, sourdough’s fermentation process relies on yeast and healthy bacteria naturally present in the high-quality flour to leaven the bread. These healthy bacteria are also found in fermented foods including yoghurt, kefir, pickles, sauerkraut and kimchi.

  2. More nutritious: Sourdough contains more antioxidants and fibre and has a higher overall nutrient profile than other regular breads such as white, Chorleywood process breads

  3. Easier to digest: Due to its high natural pre-and probiotic properties, it’s easier on digestion. This is because sourdough baking is a long process and so the wheat gets broken down more in comparison to standard breads which are made using dried yeast and the Chorleywood Process. The standard method causes bread to rise artificially quickly so there’s not much time for the wheat to be broken down and our bodies can find this harder to stomach.

  4. All-natural: Real sourdough is chemical-free, incorporating only three simple ingredients – flour, water and salt. Many other supermarket breads contain unnecessary additives such as sweeteners and oils.

  5. Friendly food: It appears, through the test of time, that sourdough has less impact on people with intolerances and allergies. Unlike supermarket bread which is only 150 years old, Sourdough has been joyfully consumed for thousands of years


Bertinet Bakery’s top tips to create your own proper artisan sourdough loaf at home

Unlike most breads, Sourdough matures as it naturally ages, making it both delicious and versatile, and a labour of love.

  • You’ll need just three simple ingredients used to make sourdough - water, flour, and salt

  • Make a sourdough starter by combining flour and water into a jar, and leaving it to grow for a few days – ideally around seven. You will need to top it up with a little more flour and water over time until it bubbles up. Do not rush this process as the longer the fermentation, the better the sourdough

  • Mix the starter with flour and water and let it rest for a few hours to thicken

  • After that, add salt and slap and fold the dough to create aeration and let it rest for 10-30 minutes

  • Repeat this step a few times until the dough becomes smooth and stretchy

  • You can let the dough rise at room temperature until it grows to about 1.5 times its original volume

  • Then, shape the bread loaf as you wish and bake it

  • Let it cool for 2-3 hours and you can enjoy your delicious sourdough bread


Bertinet Bakery’s bread is born of traditional methods and the fewest, simplest ingredients. They don’t use anything artificial. No dodgy extras to synthetically boost shelf life or softness. Instead, they choose the very best natural ingredients and invest the time and discipline needed to create real, honest loaves that look, smell and taste amazing. With little fuss and plenty of time, this is bread made better.