If you know us, you know we talk about sourdough a lot. It’s not just a trend in our house, it’s a way of life. We love the process, the taste, and the tradition, but the real reason we bake our own bread? Because we simply won’t eat the stuff from the store.
That might sound dramatic, but once you know what’s lurking in most commercial bread, you might start rethinking your sandwich bread, too.
The Problem with Store-Bought Bread
Unfortunately, most bread you find at the grocery store is far from the fresh, nourishing loaves our great-grandparents enjoyed. In today's world, it’s often:
1. Packed with Preservatives & Additives
Take a look at the ingredient list on a bag of store-bought bread. You’ll likely find a long list of preservatives, stabilizers, and artificial ingredients designed to keep the bread soft and fresh for weeks. Bread should not last that long. Traditional bread, made with just a few real ingredients, goes stale naturally.
In fact, a 2021 study found that over 90% of commercial bread in the U.S. contains added preservatives, such as calcium propionate and potassium sorbate, which have been linked to digestive issues and potential health concerns.
2. Stripped of Nutrients
Most commercial bread is made with refined flour that’s been stripped of up to 80% of its fiber, vitamins, and minerals. Some companies try to “enrich” it by adding synthetic versions of these nutrients back in, but it’s not the same as what naturally occurs in whole, unprocessed grains.
3. Bleached & Processed
Yes, some flours are literally bleached to make them whiter. It’s unnecessary, and it means more chemicals, like azodicarbonamide (a dough conditioner banned in several countries), are being added to what should be a simple, nourishing food.
4. Harder to Digest Than You Think
Many people believe they’re gluten-intolerant, but in reality, they might just be reacting to the ultra-processed, hard-to-digest ingredients in store-bought bread. In fact, studies estimate that a whopping 86% of people who believe they are gluten-intolerant may actually be reacting to the additives, preservatives, and fast-fermented grains found in processed bread - not gluten itself.
Why Sourdough is Different (And So Much Better!)
Now, let’s talk about why sourdough, the way bread was traditionally made for thousands of years, is so much better for you:
✅ Naturally Fermented & Easier to Digest: Real sourdough is made with a long fermentation process, which helps break down gluten and makes it easier on the gut. In fact, many people who struggle with store-bought bread find they can enjoy sourdough with no issues!
✅ Full of Nutrients: Thanks to fermentation, sourdough is packed with bioavailable vitamins and minerals like B vitamins, iron, and magnesium - things your body can actually absorb and use.
✅ No Junk, Just Real Ingredients: Traditional sourdough is made with just three ingredients: flour, water, and salt. No preservatives, no bleach, no unnecessary fillers - just pure, wholesome food.
✅ The Best Flavor & Texture: Once you taste homemade sourdough, it’s hard to go back. The depth of flavor, the crispy crust, the chewy interior - it’s just better.
Ready to Ditch Store-Bought Bread?
If you’ve been thinking about making the switch, there’s no better time to start your sourdough journey. And the good news? You don’t have to do it alone!
At Haselmayer Goods, we offer high-quality sourdough tools to make baking easier, whether you’re a beginner or a seasoned baker. Plus, we have a free beginner’s sourdough guide to help you get started, complete with our tried-and-true traditional sourdough recipe.
So here’s our challenge to you: Try baking your own bread for one month and see how you feel. You just might find that your body (and your taste buds) never want to go back to store-bought bread again!
Happy baking! 🍞💛
