FUELED Wellness + Nutrition | Sourdough: A Festive (and Healthier) Bread for the Holidays

NEW ORLEANS (WGNO) — Sourdough bread can be a delicious, satisfying holiday staple — and compared to many traditional breads, it’s often easier to digest, thanks to its natural fermentation process. Sourdough can be made with whole grain flours – also with extras like walnuts or olives – even freeze-dried berries – for a festive holiday loaf. In Wednesday’s FUELED segment, we’re looking at how sourdough can work as your holiday bread of choice, with local favorites and a beautiful homemade option.

What is sourdough?

Made using sourdough ‘starter’ – a naturally fermented blend of 3 ingredients: flour, water, salt.

This starter contains ‘wild yeast’ – meaning yeast that’s naturally present in the environment and the flour – not added yeast like most commercial breads – along with lactic acid bacteria.

This wild yeast and lactic acid bacteria ferment the natural sugars in the dough, causing the dough to rise, also contributing to sourdough’s distinct flavor profile

Why what makes sourdough different – and better – than other bread

The natural, longer fermentation process for sourdough bread also breaks down gluten and carbs, making it easier for many people to digest

Naturally slower-digesting – some find that sourdough has a lower impact on blood sugar compared to commercial breads

Myth buster: It’s not that European bread uses “non-GMO wheat” — U.S. wheat isn’t GMO. The easier digestion often comes from longer fermentation, like in sourdough.

Sourdough for the holidays

Local Store-Bought Favorites | both offer classic and whole-grain or seeded sourdough loaves

Holiday Swirl (Raspberry or Cranberry Sourdough)

Try this festive version of sourdough by my sister-in-law Tracey, using her traditional sourdough base: During stretch-and-fold stage, add in crushed freeze-dried raspberries or cranberries plus lemon zest.

The result: a gorgeous red swirl — festive and vibrant, but not dessert-y at all

Looks like dessert, but it’s a true bread — beautiful for a grazing board or brunch

Finding Balance with Bread

It’s not about labeling bread – or any foods, for that matter – as “good or bad”. Well-crafted options like traditional-style sourdough bread can serve as a meaningful, homemade gift, and also as a shared centerpiece

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Molly Kimball, RD, CSSD is a registered dietitian + nutrition journalist in New Orleans, and founder of Ochsner Eat Fit nonprofit restaurant initiative. Tune in to her podcast, FUELED | Wellness + Nutrition and follow her on Facebook, Instagram and Twitter at @MollyKimballRD. See more of Molly’s articles + TV segments at www.mollykimball.com, and sign up for Eat Fit Wellness Bites weekly newsletter, here. To schedule a nutrition consult with Molly’s Lifestyle Nutrition team, email nutrition@ochsner.org

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