How to Choose a More Digestible Sourdough Bread

For those who love the rustic crust and chewy crumb of a great sourdough but struggle with digestive discomfort after eating bread, the key might be in how it’s made. Not all sourdough is created equal, and if you’re looking for a loaf that’s easier on your gut while still delivering that signature tangy flavor, knowing what to look for can make all the difference.

At Stone House Bread, we believe that real sourdough starts with time, simple ingredients, and a natural fermentation process. Here’s what sets naturally leavened sourdough apart and how to choose a more digestible bread.

The Fermentation Process Matters

Traditional sourdough bread is made using a long fermentation process, which allows natural wild yeasts and lactic acid bacteria to break down the flour. This extended fermentation is what gives sourdough its complex flavor and makes it easier to digest.

When you choose a true sourdough—like the ones baked at Stone House Bread—you’re getting bread that has been naturally leavened over 18 to 24 hours. This slow process reduces phytic acid, which can make wheat harder to digest, and partially pre-digests the gluten, making it gentler on your stomach.

Look for Simple, Whole Ingredients

Many store-bought “sourdough” breads still contain commercial yeast and additives that speed up production but don’t offer the same benefits as naturally fermented loaves. A real sourdough should have only a few ingredients: flour, water, salt, and a natural starter.

At Stone House Bread, we stick to these core ingredients, carefully sourcing high-quality organic flour and avoiding synthetic additives. Our sourdough is made without canola oil or other processed fats, staying true to the craft of artisan bread baking. Using organic flour means our bread is free from synthetic pesticides and GMOs, offering a cleaner, more wholesome option for those who value natural ingredients.

The Right Flour Makes a Difference

The type of flour used in sourdough can also affect its digestibility. Stone-milled flours, whole grains, and organic wheat varieties retain more nutrients and fiber, supporting better digestion. Some sourdoughs, like our sprouted wheat and rye varieties, offer even more gut-friendly benefits due to their fiber content and lower glycemic impact.

A More Gut-Friendly Option

Because of its fermentation, real sourdough can be a better choice for those who experience bloating or discomfort with conventional bread. The natural acids in sourdough slow down the digestion of carbohydrates, leading to a lower glycemic response—meaning it won’t spike your blood sugar as quickly as white bread made with commercial yeast.

If you’re looking for a more digestible sourdough, always check the label or ask your baker how it’s made. The best loaves are the ones that take time.

At Stone House Bread, we take pride in baking sourdough the way it was meant to be—naturally fermented, with whole ingredients and no shortcuts. If you’re seeking a flavorful, artisan loaf that’s easier on your gut, our sourdough is the perfect choice.

Where to Find Our Sourdough

You can find Stone House Bread’s sourdough in local markets across the Midwest, including at Meijer, Spartan, Horrocks, Neimans, Whole Foods and more. We’re also expanding our distribution to reach more communities in 2025. Look on our store tracker on our website.

Don’t have a store nearby? You can order our artisan sourdough online and have it shipped straight to your door. Visit Stone House Bread’s website to explore our selection and experience the difference of real sourdough made with organic flour.