Most breads labeled as “sourdough” on the market today are anything but.
These fake sourdough breads typically contain yeast and/or a sweetener. This is an easy giveaway clue that the bread is a phony and should be avoided if one seeks a traditionally baked loaf.
True sourdough bread does not contain bakers yeast and instead utilizes a lactobacilli based starter culture. True sourdough bread is also baked at a lower temperature for a longer period of time which protects the integrity of the cereal grains and preserves the nutritional value. Not only is the nutritional value maintained, but anti-nutrients such as phytic acid are eliminated and gluten, that very difficult to digest plant protein, is broken down.
When baker’s yeast was first introduced as an alternative to sourdough starters in 1668 in France, it was strongly rejected because scientists at the time already knew that it would negatively impact people’s health.Â
While yeast is used almost universally for baking breads anymore, the skyrocketing cases of gluten intolerance and celiac disease are causing many to look backwards at how nonindustrialized peoples consumed gluten containing breads with no digestive difficulty.
One study that examined how celiacs tolerate true sourdough bread was conducted in Europe. 17 people suffering from celiac disease were given 2 grams of gluten containing bread risen with either baker’s yeast or a normal lactobacilli culture.  13 of the 17 showed negative changes in intestinal permeability consistent with celiac disease. 4 people did not show any negative changes.
Then, the 17 study participants were given true sourdough bread risen with a special lactobacilli culture able to hydrolyze the 33-mer peptide which is the primary amino acid building block that causes an immune response in people with celiac disease. None showed any negative changes in their intestinal permeability after consuming the bread which was made up of 30% wheat flour and a mix of oat, millet, and buckwheat flour.
The researchers’ conclusions were summarized as follows:
These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.
What I find interesting about the study is that even when the people who consumed the gluten containing bread risen with either baker’s yeast or a normal lactobacilli culture, 4 did not show any negative changes to their baseline values of intestinal permeability.  Did these 4 consume bread raised with a normal lactobacilli culture? If so, perhaps even a normal sourdough culture would be sufficient for many celiacs to consume.
Certainly, most with simple gluten intolerance would find true sourdough bread to be easily consumed with no digestive distress.
Clearly, more study on this needs to be done, but the results are incredibly promising.
It seems that the noblemen in the court of Louis XIV of France back in 1668 had it right all along. Abandoning the traditional methods of bread preparation in favor of baker’s yeast would have disastrous effects on people’s health. Little did they know that their wisdom several centuries later would be termed “novel” by scientists in the biotechnology industry!
Sarah, The Healthy  Home Economist
Sources and More Information
Study Finds Wheat-based Sourdough Bread Tolerated by Celiac Patients
Einkorn Sourdough Crackers with Nut Butter
No-Knead Einkorn Sourdough Bread
The Good Gluten You Can Probably Eat Just Fine
The Real Reason Wheat is Toxic (It’s Not the Gluten)
Meag Olson via Facebook
Crystal Jones Hitchcock Tedra Cornelia
Christa M. Wells via Facebook
I’m not even going to chance it.
Leah Hudson via Facebook
Greg Burdett this is an interesting article. Thoughts?
Lydia Kou via Facebook
Interesting post. This is something that I have thought and wondered about.
Overall, I don’t think that a blanket statement applies. I think it strongly depends on the type of issue that the person has — as well probably as whether or not they have been able to heal the gut.
I have a severe wheat sensitivity/intolerance and I cannot even have wheatgrass which has been shown to contain no gluten. It’s not always a gluten issue. I believe that, once a person develops a sensitivity to a certain type of food, the body can often still recognize it even if it’s properly prepared. I think the ideal is for everyone to be properly preparing food in the first place to minimize the chance of developing food sensitivities.
Elle
Cheryl
would you be willing to share your recipe?
Karen
“Novel” cracked me up, too!
Cheryl
Since I was a young child, I could never digest anything made from flour. Many visits to hospitals and not one diagnosis. Wasn’t until my mid 20’s that after eating a piece of pizza, I had to visit a doctor, and she said I could be Celiac and did a blood test. when the results came in,, I was told that I have a high probability of being Celiac, and wanted me to have a biopsy done, Which I have not done. Pretty sure I just have a severe intolerance to gluten.
I have always avoided heavily floured foods, but I can tolerate some gluten, in small doses.
I have avoided all floured foods for many many years now. I have tried gluten free bread.. but… really??? OMG disgusting!!!
One day, my man had been shopping and brought home some sourdough. I looked at the ingredients, it showed that it contained wheat and everything else. But then showed ” 2 % or less of wheat gluten”. AH HA! So I tried half a slice… and didn’t have a problem. OMG…. I was sooooo happy, not only could I eat it, it tasted AWESOME. Don’t be fooled by fake sourdough!!! Many companies use commercial yeast and add a type of acidity to scrupulously make it sour. and call it Sourdough.
So I looked into “How and Why” I could eat true Sourdough, but “why not other breads/flour based foods”. I did an in depth study. Came to understand the full process of making true sourdough and what Lactobacilli does.
So I began the process of making my own sourdough culture. I have made many dozens of loaves and have not had one issue!!! I can eat a piece everyday, with no problems. I have also made pancakes, muffins, cakes and pizzas.
I do not however recommend anyone to go ahead and try it. Unless you understand the whole process of sourdough bread making with a culture, What correct flour to use, and how to make it in the way that makes it safe to eat.
I learned that I have to proof my dough for at least 19 hours in the fridge ( a slow ferment to break down the gluten) before bringing to room temp to bake, any earlier and I then have some symptoms.
It took me quite awhile to get the whole process right, right for me to eat without any issues.
Everyone who has tried my true Sourdough, LOVE IT and want MORE LOL,
Lisa
Not sure I am ready to give this a go, but would you care to share your exact recipe and process in case I get the nerve? Thanks!