When it comes to bread, not all fermentation methods are created equal. The difference between natural sourdough starter and industrial yeast isn’t just about taste—it impacts nutrition, digestion, and overall health. If you love real bread, understanding these two methods can help you make the best choice for your body.
Natural Sourdough vs. Industrial Yeast: what’s the Difference?
Industrial yeast (commercial baker’s yeast) is designed for speed. It allows bread to rise quickly, making it easier for large-scale production. But the downside? It skips the natural fermentation process that breaks down gluten and phytic acid, which can make bread harder to digest.
Natural sourdough, on the other hand, is made using a wild yeast and bacteria culture that slowly ferments the dough over time. This process enhances the flavor, texture, and digestibility of the bread while also creating natural preservatives that extend shelf life—without any additives!
At Atome Bakery, we use 100% natural sourdough starter in all our breads, including our Traditional Sourdough Baguette, Multigrain Sourdough Baguette, and Whole Wheat Sourdough Loaf.
Why Sourdough is Better for You
✔ Easier to Digest – Natural fermentation helps break down gluten, making sourdough a better choice for those with gluten sensitivities. (Read more in Is Gluten Bad for Me?)
✔ Rich in Nutrients – The long fermentation process improves the bioavailability of vitamins and minerals, giving you more nutrition per bite.
✔ Naturally Preserved – Unlike industrial bread, sourdough stays fresh longer without the need for preservatives. (Learn how in Don’t Waste Bread Ever Again)
✔ Better Flavor & Texture – That deep, slightly tangy taste and perfect crust? It comes naturally from fermentation—no artificial enhancers needed.
As amazing as sourdough is, it takes time—a lot of it. Making a proper sourdough starter from scratch can take anywhere from 4 days to a full week before it’s even ready to bake with.
What About Natural Sourdough Pastries?
While all our breads are made with 100% sourdough, some of our pastries (like our Chocolate Croissants and Brioche) use a touch of fresh yeast alongside sourdough to achieve that perfect, airy texture. This careful balance allows us to keep the integrity of traditional French baking while maintaining the quality of fermentation.
Taste the Difference of Natural Sourdough!
If you’ve never tried real sourdough, now’s the time. Skip the industrial stuff and experience true artisanal baking at home. Our Build Your Box option lets you choose from a variety of breads, pastries, and even sourdough pizza dough.
At Atome Bakery, we wanted to bring real sourdough to everyone—without the hassle. That’s why we do the slow fermentation for you, shaping and freezing the dough at peak fermentation. All you have to do is bake it fresh at home in just 30 minutes.
Once you taste real sourdough, you’ll never go back. Happy baking! 🥖🔥
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