Once a mainstay of our Instagram and TikTok feeds during the first years of the COVID-19 pandemic, sourdough starters are returning to prominence. According to Google Trends, searches for ‘sourdough’ have seen a steady increase since the pandemic – with a 3X resurgence already happening in 2024. As the sourdough boom reemerges, King Arthur Baking Company has noticed a surge in bread flour sales.
“The rise in bread flour sales can be attributed to several factors that all overlap and weave together to create the trend we are seeing today,” says John Henry Siedlecki, vice president of brand and innovation for King Arthur. “A lot of people learned how to bake during COVID and are now putting those skills to good use as a way to escape the craziness of everyday life and the never-ending bad-news-cycle. Bread baking is not only a stress reliever, but it also gives bakers control over the ingredients they use, and, with grocery prices spiking last year, give them a little more control over their budgets with homemade bread being cheaper than buying it from a store.”
“We also see the influence of social media, with spaces like Reddit (r/breddit), Pinterest, Instagram and even King Arthur's own site and social channels featuring amazing imagery of fantastic sourdough boulles, further fueling the excitement and inspiring more bread baking. With all of these factors in play, it is no surprise that there are more sourdough starters being fed, and more bread flour being baked!”
The Bread Bakers Guild of America hosted a two-day intensive session on sourdough products and processes on April 29-30 at the King Arthur Baking School in Norwich, Vermont. In the course, attendees produced a variety of breads, while learning how build schedules, hydration, flour selection, fermentation times and temperature influence flavor profile, dough characteristics and production timelines. Being able to manipulate these and other variables is critical to the baker’s success on any scale, so the BBGA and King Arthur explored the subject in its historical context, focusing on how principles impact production in real time.
Amber Eisler is the King Arthur Baking School director. She makes some recommendations for aspiring sourdough bakers beginning their journey.
“If you are an aspiring sourdough baker, you should definitely start measuring your ingredients by weight for accuracy and consistency. Also, you should establish a sourdough care and feeding routine that easily fits your lifestyle. The needs of your starter are simple, but ongoing, and requires a bit of planning and commitment.”
She also shares how King Arthur’s products can help in that journey.
“The essential food for sourdough starter is a good quality unbleached flour - King Arthur All-Purpose or Bread flours being my top choices. We also sell fresh sourdough starter, a variety of good quality scales, and even tools that help control the temperature of your starter. The “Sourdough Savvy Collection” on our website is a great place to browse for essential sourdough tools.”
FAQs
Sourdough has surged in popularity in recent years, thanks in part to the Covid pandemic and TikTok trends. From dining out to store-bought options, and even homemade attempts, sourdough bread has truly made a comeback.
Why is sourdough so popular right now? ›
The popularity of sourdough is understandable. We know that it tastes great and has a unique flavor that can't be replicated with other types of bread or baked products. We also know that it is relatively easy to make although it does take a lot of time.
What is the big deal about sourdough? ›
Traditional sourdough undergoes a slow fermentation, the result of which is an increase in the bioavailability of the bread's vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest.
Why is everyone eating sourdough bread? ›
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.
What city is famous for sourdough? ›
Somehow, the bread tasted tangier and more flavourful than it did elsewhere, and thus San Francisco sourdough was born. More than 170 years later, San Francisco is synonymous with sourdough bread.
Why is everyone talking about sourdough bread? ›
There also seems to be some evidence that sourdough is easier to digest than typical white bread, and the yeasts and bacteria that help the bread rise are also beneficial for the gut, feeding into the current fixation with gut health.
How often should you eat sourdough? ›
The United States Department of Agriculture recommends 6 servings of grains per day. For reference, one slice of sourdough bread is a single serving. To determine if sourdough fits into your daily diet, check the total amount of servings of grains you are eating throughout the day.
Do the British eat sourdough bread? ›
Though small compared with conventional sliced-bread behemoths like Hovis and Warburtons, it is a leader in the bubbly business of making sourdough. Britain was not a nation of sourdough-chewers until recently.
Why do you have to eat sourdough twice a day? ›
Discard a portion of the starter and feed it with fresh flour and water every 24 hours. Twice-Daily Feeding: In warmer environments or if you prefer a faster fermentation process, you can feed your starter twice a day, approximately every 12 hours. This helps maintain a more active and vigorous starter.
How many calories are in one slice of sourdough bread? ›
On average, one medium slice of sourdough bread made with white flour and weighing approximately 2 ounces (59 grams) contains ( 10 ): Calories: 188. Carbs: 37 grams.
According to Google Trends, searches for 'sourdough' have seen a steady increase since the pandemic – with a 3X resurgence already happening in 2024. As the sourdough boom reemerges, King Arthur Baking Company has noticed a surge in bread flour sales.
Is sourdough actually healthier? ›
The Bottom Line. Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging.
Which sourdough bread is the healthiest? ›
Whole grain and whole wheat sourdoughs offer more healthy nutrients. If possible, opt for whole wheat or whole grain sourdough, as these will have much higher levels of fiber and micronutrients than their white counterparts.
Is sourdough bread a junk food? ›
All in all, sourdough can be a healthier choice than some other breads. But that doesn't mean it's a good idea to scarf down a loaf a day. “Sourdough can be part of an overall healthy diet. But if you're looking to make healthier food choices, it wouldn't be my first go-to,” Czerwony clarifies.
When did sourdough bread became popular? ›
Sourdough breads gave way to bread with commercial years in the 19th Century, as it was quicker to make. However, in the 1980s the world began to see a resurgence in the ancient fermented bread and it's now enjoyed by millions every day across the world.
How old is the oldest living sourdough starter? ›
Blackley's sourdough starter, created from 4,500 year-old yeast, is considered the oldest sourdough starter, per Oldest. Other starters like the Saint Honoratus Wheat also are quite old. A bakery called Chrissi's Farmhouse Bakery uses it and said, “This noble starter dates back 900 years.
Will sourdough rise? ›
The yeast in your sourdough starter digest the flour in your dough and produce the gas which rises your dough, creating a beautiful loaf.
