If my 100-year-old sourdough starter could speak, it would tell you stories of long-forgotten kitchens, slow rituals, and healing through simplicity.

It would say:

“I’ve passed through generations. My wild bacteria and yeasts are old friends to your gut. I carry memory, nourishment, and strength.”

Sourdough isn’t a trend—it’s traditional medicine.

The slow fermentation process doesn’t just create better bread. It creates a more nourishing one:

• Phytic acid is broken down, allowing your body to access more iron, zinc, magnesium, and calcium.

• Gluten is partially broken down, easing digestion for many who are sensitive but not celiac.

• Starch is transformed, making the bread lower glycemic and more stable for blood sugar.

• Microbial richness increases, supporting your gut with lactobacillus and natural yeasts.

But the magic doesn’t stop with nutrition.

There’s healing in the practice.

• When you stir your starter, you’re engaging in care.

• When you wait through fermentation, you’re practicing patience.

• When you shape your loaf, you’re tuning into form and flow.

Sourdough is a quiet teacher. It restores slowness. It rewards consistency. It feeds the body and the spirit.

And every time you bake with it, you’re keeping something ancient alive. Something that heals.