Sourdough is a naturally leavened bread made with no commercial yeast. Instead, it uses a sourdough starter — a live culture of wild yeast and beneficial bacteria that ferments the dough over a longer period, producing its signature tangy flavour, chewy texture, and thick crust.
How Is It Different?
Unlike most breads, sourdough doesn't use commercial yeast. The wild yeast in the starter is slower-acting, which is why sourdough needs at least 16–24 hours to fully ferment. This long fermentation is what gives it its distinctive taste and improved digestibility.
Why Does It Taste That Way?
The lactic acid and acetic acid produced during fermentation give sourdough its characteristic tang. The ratio of these acids depends on hydration, temperature, and fermentation time — which is why every baker's sourdough tastes slightly different.
The Benefits
- Lower glycemic index than commercial bread
- Improved mineral absorption (phytic acid is broken down)
- Easier to digest for many people
- No preservatives or additives needed — it keeps naturally
The Crumbs Difference
At Crumbs The Bakers, our starter has been maintained since 2020. Every loaf ferments for a minimum of 16 hours. We use bread flour (high protein) for the best crumb structure, and never rush the process. This is why our bread tastes the way it does.