Sourdough bread baking was another “homesteading” hobby that boomed during the pandemic and has taken root. During the lockdowns, people had the time and attention to devote to nurturing a sourdough starter and experimenting to create their perfect loaf. Baking sourdough bread emerged as a comforting, hands-on, at-home hobby but it also created a demand in the wider market. Loaves were given to friends and family and offered by farmer’s markets and small bakeries. This increased the common appetite for the tasty alternative to commercially processed breads. According to a 2024 MarketsandMarkets report, the global sourdough market size is forecast to grow from $2.3 billion in 2023 to $3.5 billion in 2028.
Sourdough also fit well with dietary trends that eschew gluten and increased interest in fermented food products like kombucha and kefir. Unlike bread made with commercial yeast, sourdough begins with the starter, a mixture of flour and water that ferments over time and helps the bread dough rise. The fermentation process breaks down gluten more extensively than regular bread-making techniques, potentially making it easier to digest and considered healthier than commercial options. Temperature and humidity of the environment play a role in how the starter develops and customization is easy through use of different types or combinations of flour. No matter which starter is used, the balance between lactic acid (good) bacteria and wild yeast is what gives all sourdough its distinctive tangy flavor, chewy texture and crisp crust.
These days it seems like everyone has a sourdough starter. They’re even given names, and portions are traded. Bakers keep starters alive through regular feedings with more flour and water, so they can last many years, with some having been passed down through generations. Here’s a link to a tried and true recipe for starter if you’d like to start the journey yourself: kingarthurbaking.com/recipes/sourdough-starter-recipe. You don’t need any special gadgets or fancy technology to start, just the same things bakers have been using for centuries: flour, water, warmth, and time.
