16 BENEFITS OF MAKING YOUR OWN SOURDOUGH BREAD

Real ingredients

Just flour, water, salt… and zero stuff that sounds like it belongs in a lab.

Happier digestion

Natural fermentation makes your gut say “thank you” (and maybe even throw a party).

Bye, ultra-processed bread

No additives, no hidden sugar, no sad sponge loaves from the supermarket.

Stays fresh longer

Thanks to its natural acidity, it doesn’t go stale overnight—or betray you by growing mould too soon.

All the sensory joy

The smell. The crackle. The steam when you slice it. It’s basically edible ASMR.

Top-tier texture

Crispy crust + chewy crumb = bite-sized bliss.

More nutrients, please

Fermentation helps your body absorb minerals like iron, zinc and magnesium better. Science says yes.

Connect with ancient magic

You’re literally baking like a Mesopotamian. Just, you know… with Spotify.

Pride, sliced

Saying “I made this” while cutting into your loaf? Pure smug joy.

Less waste

Even your sourdough discard can be turned into pancakes, crackers, or compost if you’re feeling wild.

A starter is for life

If you feed it, it’ll love you forever. Unlike your last houseplant.

Mindful kneading

Kneading dough is meditative. It’s like therapy, but smells better.

Your home smells amazing

Nothing says “comfort” like the scent of freshly baked bread wafting through the flat.

Great for sharing (or hoarding)

Give it as a gift… or eat the whole loaf yourself. Zero judgment here.

It becomes a ritual

A soothing weekly rhythm that fits between laundry and life.

You’re officially That Person Who Bakes Bread™

A stylish, self-sufficient domestic legend. With crust.