3 Reasons to Start Your Own Sourdough Today

I have been on a big fermented foods kick for the past 3 or 4 years now. Ever since I was first introduced to Kombucha, hated it, and then grew to love it. One of the reasons I grew to love it is that I found that I was getting fewer colds and when I would get a cold, if I started drinking Kombucha right away then my cold would be much shorter than previously. Fermented foods provide natural probiotics that stimulate gut health therefore increasing our ability to fight off bacteria and viruses. Fermented foods boost our immunity making it easier to get over colds or other infections faster. Fermented foods also help fight cancer. When our immune systems are operating efficiently, there are pathways in place to get rid of mutated cells. Instead of the mutated cell having the time and space to proliferate leading to cancer, our immune system takes those mutated cells out with the rest of our bodily trash.

Sourdough bread is a fermented food product. For all of the reasons above plus many more, you should start your sourdough starter today.

  1. Sourdough starter is SUPER easy to make.
  2. All of the Awesome health benefits.
  3. It’s easier to digest

1. Sourdough starter is SUPER easy to make:

Makes about 3 quarts

2 cups wheat flour

2 cups cold water


3 cups wheat flour

3 cups white flour

Cold water

Mix the first 2 cups of wheat flour with the 2 cups of cold water, should be soupy. Cover with cheesecloth and let sit in a warm, dry place.

The next day and every day after add a cup of flour alternating wheat and white flours with enough cold water to keep the mixture soupy. The starter will go through a frothy, bubbly stage and the aroma will start to smell piquant or off (this is a good sign). After 7 days the starter is ready to make bread. Use 2 quarts and reserve one quart for the next time you want to make bread. If not using right away, put starter in air tight container in the refrigerator or freezer.


2. All of the Awesome health benefits:

  • Greater nutrition
  • Soaking and fermenting grains, lessens the action of phytic acid, a component of grains that can inhibit the absorption of calcium, zinc, magnesium, copper and iron.
  • B Vitamins are more easily absorbed after soaking and fermenting
  • For more information read Eating Your Friendly Bacteria


3. It’s easier to digest:

Making sourdough bread, helps to breakdown the gluten, a protein found in a lot of grains including wheat, oats, rye and barley. Gluten can be very hard for some people to digest causing irritable bowel syndrome (IBS) and other digestive distress. Allergies, celiac disease, mental illness, chronic indigestion, and candida albicans overgrowth are all attributed to gluten intolerance. Soaking and fermenting grains can help to prevent gluten intolerance and the related symptoms from occurring. For more information read Great Grains.

I am super excited about my sourdough starter and I can’t wait to make my first round of bread. This size starter will make 3 large loaves or 6 smaller loaves. The loaves can be frozen so I can have fresh bread for weeks.

Sourdough Bread

2 quarts sourdough starter

13 cups flour (your choice)

2 ½ TBSP coarse sea salt

1 ½ cups cold water

Starter should be at room temperature. Place starter, salt and 1 cup water in bowl, stir well until salt is dissolved. Slowly mix in flour, adding a bit more water towards the end if needed. Knead for 10-15 minutes. Cut or shape into loaves, allow to rise to double. Bake at 350 for 1 hour. Cool before slicing.