If you’re like me and have fallen head over heels for sourdough bread, you already know it’s a thing of beauty. But here’s the thing—do you know what ingredients to avoid in sourdough bread? Its tangy flavor, crusty exterior, and soft, airy crumb are absolute perfection when done right. Yet, some store-bought loaves include a long list of unnecessary or even harmful ingredients you can’t even pronounce.
Sourdough bread, in its truest form, is meant to be simple, natural, and ridiculously delicious. So today, we’re diving into the nitty-gritty of what to avoid to ensure your loaf is as wholesome as it should be.
The Backbone of Real Sourdough Bread
Before I get into what shouldn’t be in sourdough bread, let’s give a nod to the basics. Traditional sourdough only requires three ingredients:
- Flour
- Water
- Salt
That’s it! And that’s all it should be. The magic happens because of the fermentation process with a sourdough starter—a naturally occurring mix of wild yeast and bacteria that gives the bread its tangy flavor and distinct texture.
So, when we’re talking about store-bought or even some homemade breads with seemingly endless ingredient lists, there’s cause for concern.
Ingredients to Avoid in Sourdough Bread
Let’s break this down into some common offenders that should absolutely not be in your sourdough bread:
1. Commercial Yeast
- Why It’s a Problem: Real sourdough relies on natural wild yeast for fermentation. The addition of commercial yeast often means the bread isn’t truly sourdough—it’s souped-up white bread. Sure, it saves time (wild yeast fermentation can take over 12 hours), but it defeats the purpose of making sourdough in the first place.
- What to Watch For: Labels that list “yeast” as an ingredient.
2. Preservatives (e.g., Calcium Propionate, Sorbic Acid)
- Why It’s a Problem: These are commonly added to prepackaged bread to extend shelf life and prevent mold. While they may keep your bread looking fresh, they often interfere with the fermentation process and could affect the delicate balance of wild bacteria in sourdough. Plus, do you really want chemicals in your bread?
- What to Watch For: Anything ending in “-ate” or “acid.”
3. Dough Conditioners (e.g., Azodicarbonamide)
- Why It’s a Problem: Dough conditioners are additives designed to change the texture of bread—making it fluffier, softer, or more uniform. One common conditioner, azodicarbonamide, has also been used in making yoga mats (yep, you read that right) and is banned in Europe. If your sourdough requires a yoga mat ingredient, it’s time to toss it.
- What to Watch For: Azodicarbonamide, mono- and diglycerides, and DATEM (Diacetyl Tartaric Acid Esters of Monoglycerides).
4. Added Sugar
- Why It’s a Problem: Sourdough bread doesn’t need extra sugar to taste amazing. Sometimes sugar is added to speed up the fermentation process or make the bread more palatable for the average consumer, which undercuts sourdough’s naturally tangy flavor.
- What to Watch For: Cane sugar, honey, corn syrup, dextrose, or any form of sweetener.
5. Oils and Fats
- Why It’s a Problem: While some breads (like focaccia) include oil as a part of the recipe, traditional sourdough does not. Oils and fats may be added to soften the crumb or as a preservative. If you see oils listed in the ingredients of what’s labeled as “sourdough,” it’s probably a red flag.
- What to Watch For: Vegetable oils (soybean, canola, sunflower, or palm oil).
6. Artificial Flavors and Colorings
- Why It’s a Problem: Sourdough gets its rich, golden color naturally from the caramelization during baking. Likewise, its tangy flavor comes from the fermentation process. If manufacturers are pumping your bread full of “natural flavoring” or artificial colors, they’re faking it.
- What to Watch For: Words like “caramel color,” “natural flavoring,” or “artificial flavors.”
7. Enzymes and Emulsifiers
- Why It’s a Problem: These are added to improve texture, shelf life, or dough elasticity. While not inherently harmful, they don’t belong in a traditionally fermented bread. Sourdough is supposed to be rustic and imperfect—that’s part of the charm!
- What to Watch For: Amylase, lecithin, or soy-based emulsifiers.
Homemade vs. Store-Bought Sourdough
Okay, so now you’re probably wondering: is there any store-bought sourdough that’s truly the real deal? Yes, but they’re rare. Look for local bakeries or brands that clearly state they use a natural fermentation process. And—even better—start making your own sourdough at home! Trust me, it’s not as intimidating as it sounds.
For those of you already knee-deep in sourdough adventures, are you experimenting with fun variations like sourdough zucchini bread? This tangy twist on a classic zucchini loaf is an innovative way to use your sourdough discard while keeping things wholesome and delicious. The combo of natural fermentation and shredded zucchini creates a moist, flavor-packed quick bread that’s perfect for any occasion. (And FYI, you definitely don’t need any of those sneaky unnecessary ingredients in that, either!)
The Health Factor: Why Keep It Simple?
Part of sourdough’s beauty lies in its nutritional benefits. The fermentation process helps break down gluten, making it easier to digest. True sourdough is also lower on the glycemic index than regular bread, meaning it won’t cause your blood sugar to spike as dramatically (read more about sourdough’s health benefits).
When additives like sugars, oils, or enzymes enter the recipe, you’re essentially undoing the natural health perks that sourdough provides. Not to mention, consuming preservatives long-term just isn’t great for your body.
Make It Your Mission
Whether you’re a sourdough newbie or a seasoned starter pro, the golden rule is this: sourdough is meant to be pure, simple, and fuss-free. Stick to the basics. Avoid unnecessary additives. Learn to read labels like a detective. And when in doubt, bake it yourself—you’ll feel pretty darn proud slicing into a loaf that’s 100% wholesome.
