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Why we love sourdough bread?

Close up of a freshly baked sourdough loaf

There are many reasons we want to make sourdough bread. These are some of ours.


We get to choose the ingredients.  For example, in Australia, we have a few good sources of flour. We purchase some of our flour from a company in Queensland (Australia) called “Basic Ingredients”.  We love the French T55 flour, which we use for French baguettes and other basic bread. This company is terrific and the more you purchase the cheaper it is.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

The taste and aroma

We love the tangy, earthy flavour of bread made in the traditional way.  The smell of freshly baked bread is wonderful, reminding us that the simple things are often the best.

The texture

A crust that is a little crunchy, and a lovely open crumb that still requires just a little bit of chewing.

For the cooking school, Laucke is our main brand of flour. We purchase it in large quantities and get it from a local supplier (available to the public) called Hindustan Imports. Laucke is also represented in many of our Australian supermarkets, although only a narrow range is available an usually in smaller bags. If you would like to try some of their other flours I suggest you get on their site and ask for your nearest stockist. None of their flour is bleached, which we think makes them as an excellent supplier for use in sourdough starters.

It’s cheaper

It depends.  If your time is free, any bread made at home could be cheaper than commercially made products.  However, we think this misses the point, as we believe sourdough bread should be made for all the other reasons in this article, without consideration for cost.  After all, how do you price better health, delicious food, and the knowledge that it has been made with quality ingredients, skill, and love.


There are health benefits in eating sourdough bread, with greater nutrient availability (Iron, Magnesium, and more), increased antioxidant levels, and reduced FODMAP score.

This makes sourdough bread a great choice for those that are health conscious, or perhaps have irritable bowel syndrome (IBS) or other (non-celiac) reactions when consuming commercial bread.

Note – If IBS and FODMAP are of interest, you might refer to the Monash University website as an excellent source of material.


Or, for more reading on the positive nutritional benefits of sourdough bread, we offer these articles

It may have a lower GI rating

The science on this doesn’t seem quite so clear to us.  You may be able to alter the GI rating (or Glycaemic Index) with the longer ferment, different yeasts, and lactic acid, typical of sourdough bread.  However, you can definitely get large GI changes by using specific varieties of wheat.

See articles on wheat from the diabetes council or, a number of other articles with limited to no support, for sourdough being a significant GI modifier.


We choose what goes into the bread (and what doesn’t).  Ingredient knowledge and Australian labelling standards were two subjects I used to teach at Chisholm.

Interestingly not all ingredients are required to be listed for Australian foods, despite the fact that our labelling (which is by decreasing % used), implies that ALL ingredients are listed.

Making your own bread, gives you better control over the ingredients that are used.

… and a reminder about what we believe sourdough bread is

“Made using a mix of yeast and bacteria, without the addition of baker’s yeast.  With processing times, and methods that are consistent with the creation of food for its taste and nutrition, as opposed to the lowest cost and fastest ways of manufacture.”

See this link for more detail  https://becs-table.com.au/what-is-sourdough-bread/

In conclusion

We believe that there are some compelling health reasons to make and eat sourdough bread, but for us I guess it boils down to our love of making delicious real food in our home kitchen.

Want to know more?

Would you like to learn how to make Easy Overnight Sourdough?

Easy Overnight Sourdough


  1. Hi Bec – have had great success with your sourdough. After feeding and then refrigerating how often should I feed it and what quantity or do I just replace the amount I’ve used? Also could you enlighten me about the diastatic malt powder you use in the French Baguette – didn’t have it so took a punt and used a teaspoon of honey! Delighted to have found Laucke Bakers flour at I.G.A, – vastly cheaper than the Bulk stores which ranged from $4.95 to to $12.95 per kilo! I paid $11.80 for a 5kg bag! Enjoying your blogs, Cheers, Myra.

    1. Hi Myra,
      That’s great. We love our sourdough. When feeding your starter I just replace what I’ve used and pop it straight back in the fridge. That way you don’t end up with discard.
      Yes, Laucke flour is great. You’re lucky to have a great I.G.A. near you. We don’t have a lot of stores that stock great products near us. We must move. LOL.

      I’m writing a course to help people with Sourdough at the moment, it won’t be long before I’m done with it. I just need the time to take more videos. There are a lot of myths out there about sourdough, it can be much easier than people realise.

      Oh the malt powder, yes adding honey in place of it will help. Not exactly the same but it is food. I buy mine from a place called Basic Ingredients in Queensland. I’m doing a deep dive on bread-making ingredients in the course. 😉


  2. I love making sourdough breads and yeasted breads. I have type 2 diabetes and my diabetic educator has told me that sourdough bread (real sourdough) is good for me. I was rather happy to be told that. ???

    1. Hi Jean,

      That’s awesome, we couldn’t find any scientific papers written where there was conclusive proof. That’s great to hear you’ve been given that information from someone who should know. If you ever see anything I could add to my post, I’d love it if you could send it along to us.

      Another great reason to be eating proper sourdough bread.
      Thanx for your comment. 😉

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