The Power of Sourdough: Fermentation, Health Benefits & The Truth About Gluten

At MkDOUGH, our journey to clean, mindful baking led us to sourdough fermentation—not just for its flavor, but for its incredible health benefits. Sourdough isn’t just bread; it’s a living, gut-friendly food that’s easier to digest, naturally fermented, and free from the harsh additives found in conventional baked goods.

Here’s why sourdough stands out from modern bread and why we choose it for our products.

What Makes Sourdough Different?

Unlike mass-produced breads that rely on commercial yeast and chemical additives, sourdough is made using a naturally fermented starter—a simple mixture of flour and water that captures wild yeast and beneficial bacteria.

This slow fermentation process:
✔ Breaks down gluten naturally, making it easier to digest.
✔ Reduces phytic acid, improving mineral absorption.
✔ Creates gut-friendly prebiotics and probiotics, supporting a healthier microbiome and digestion
✔ Lowers glycemic impact, helping with blood sugar control

Sourdough isn’t just an ancient technique—it’s a living food with deep nutritional benefits.

The Science of Fermentation & Digestibility

Gluten & Gut Health: Is It The Gluten or The Processed Food?

Gluten has been blamed for digestive discomfort, but research suggests that the real issue is modern food processing. Conventional bread is made with commercially processed flour, additives, and fast-rising yeasts, which do not allow gluten to break down properly before consumption. The problem - not gluten itself - but the processing.

What Research Shows:

• A study published in Applied and Environmental Microbiology found that fermentation significantly degrades gluten proteins, making sourdough more digestible—even for some individuals with non-celiac gluten sensitivity.

• Another study in the Journal of Agricultural and Food Chemistry showed that fermentation breaks down gliadin, the component of gluten that triggers digestive issues.

What This Means: If you've experienced bloating, brain fog, or discomfort after eating conventional bread, it may not be the gluten itself—it’s the lack of natural fermentation and presence of chemical additives in modern, fast-rising breads.

Glyphosate Exposure & Hidden Dangers of Conventional Flour

The flour used in most store-bought baked goods isn’t just processed—it’s often sprayed with glyphosate, a herbicide used in conventional farming that has been linked to gut microbiome disruption, inflammation, and potential long-term health risks.

At MkDOUGH, we use organic, unbleached flour because:
✔ No Glyphosate or Chemical Residues – Many commercial flours are sprayed with glyphosate, which has been linked to gut microbiome disruption and inflammation.
✔ Better Nutrient Retention – Unbleached flour keeps more natural vitamins and minerals compared to highly processed, bleached alternatives.
✔ Supports Gut Health – Avoiding synthetic chemicals helps reduce inflammation and digestive issues.

Scientific Backing:
A study in Environmental Health Perspectives found that glyphosate exposure disrupts gut bacteria and may contribute to digestive issues (leaky gut) and food intolerances. By choosing organic, unprocessed flour, we eliminate this risk entirely.

What This Means: It’s not just gluten—it’s what’s been done to it. The chemicals, additives, and shortcuts in mass-produced bread are likely responsible for much of the discomfort people associate with gluten.

Why Sourdough Is More Gut-Friendly

When you eat naturally fermented sourdough, you’re consuming a product that has been:

✔ Lower in glycemic impact, leading to better blood sugar control.
✔ Easier on digestion, as proven by multiple studies.

✔ Slow-fermented, allowing enzymes to break down gluten and make nutrients bioavailable.
✔ Rich in prebiotics, feeding healthy gut bacteria.

For people who experience bloating or discomfort with conventional bread, switching to sourdough may make a noticeable difference!

Why MkDOUGH Chooses Sourdough

At MkDOUGH, we believe in baking the way nature intended—slow, mindful, and free from unnecessary chemicals.

Our commitment to real food:
✔ Organic, unbleached flour (free of glyphosate & additives).
✔ Naturally fermented sourdough (no commercial yeast, just wild fermentation).
✔ No refined sugars, just natural sweetness. (just natural sweetness).

If you’ve been avoiding bread because of gluten sensitivity, we invite you to try the difference with sourdough. You may just discover that it’s not gluten—it’s the way it’s processed.