Why Sourdough Bread Is Better for You

Bread has always been more than food—it’s a story of care, tradition, and family. At Baxters, we believe sourdough is the bread that best carries that story forward. Made with simple ingredients and given the time it deserves, sourdough bread isn’t just delicious. It’s wholesome, gut-friendly, and rooted in heritage.

Gut Health Benefits

Sourdough bread is easier to digest than most store-bought loaves. The slow fermentation process breaks down gluten and natural sugars, which means your body does less work to process each bite. Many people find that sourdough feels lighter and gentler on their stomach.

Sourdough fermentation produces natural probiotics that support gut health and make bread easier to digest.

The Power of Fermentation

Fermentation is where the magic happens. Instead of rushing the process, we let our dough ferment for 24-48 hours. This gives the wild yeast and beneficial bacteria time to develop natural flavor and texture. The result? Bread with a deep, tangy taste and a soft crumb your grandmother would recognize.

Our sourdough is slow-fermented using flour, water, salt, and our matured starter—nothing more.

Tradition Meets Nutrition

Sourdough is one of the oldest ways of making bread, passed down for generations. In every culture, you’ll find families who relied on a bubbling starter as the heart of their kitchen. That same process creates bread today that’s naturally lower on the glycemic index and richer in nutrients like iron, magnesium, and antioxidants.

  • More digestible than modern breads

  • Naturally preserved without additives

  • Rich flavor from time, not shortcuts

  • Timeless method that connects past to present

Why We Bake Sourdough

For us, sourdough is more than bread. It’s a way to slow down, gather around the table, and share something real. Our loaves are baked in small batches so we can care for every detail, from the shape of the crust to the warmth in the crumb.

When you take home a loaf, you’re not just getting bread—you’re bringing home tradition, comfort, and the kind of nourishment that lasts.

If you’ve ever wondered why sourdough feels different, the answer is simple: time, care, and tradition. Bread baked with heart, just like home.

Come visit us in Orland, CA, and taste the difference for yourself.

Sourdough FAQs

  • A: No, sourdough made from wheat still contains gluten. While fermentation may make it easier to digest for some, it is not safe for those with Celiac disease.

  • A: Many find sourdough easier to digest, with a lower glycemic index and more nutrients thanks to slow fermentation.

  • A: Time and tradition. Sourdough relies on natural fermentation rather than commercial yeast or preservatives.

  • A: The fermentation process creates beneficial acids that support digestion. While most live cultures don’t survive baking, the effects remain in the way sourdough nourishes your gut.

  • A: Keep it in a paper bag or bread box at room temperature. Avoid plastic—it traps moisture and softens the crust. You can also freeze slices for later.