Sourdough Bread Becoming More Popular, Considered Healthier and More Nutritious

 

Tangerang, 29 December 2025 - Sourdough bread has become increasingly popular among Indonesians in recent times, especially among foodies and those who lead a healthy lifestyle, in line with the growing trend of consuming naturally fermented bread, which has been widely available in bakeries and artisan cafes for several years now, as it is made through a natural fermentation process without instant yeast.

The popularity of sourdough bread is inseparable from its production process, which uses a natural starter made from fermented flour and water. This process produces a distinctive sour taste and a denser texture than regular bread. In addition, the long fermentation method makes this bread known for being easier to digest.

Sourdough is also considered healthier because the fermentation process can help reduce gluten levels and improve nutrient absorption. This makes sourdough bread an alternative choice for people who are starting to pay attention to their daily diet.

“Sourdough bread is made with natural fermentation, which takes longer but produces a more complex flavor and benefits,” said Laras, who has made sourdough bread. This trend has encouraged many local bakers to start producing sourdough as their flagship product.