Interestingly, many people who report difficulties (e.g. bloating) after eating a factory loaf, say that they simply don't experience this at all, when eating genuine Sourdough - or other Real Bread.

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Real Bread doesn’t contain any artificial additives and added enzymes or emulsifiers, which may actually cause this bloating effect.

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Furthermore, Sourdough bread is made with long, slow fermentation, making the loaf more nutritious and easier to digest - as the body can access more of the fibre, vitamins and minerals contained in the loaf.

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Real Bread doesn’t contain any artificial additives and added enzymes or emulsifiers, which may actually cause this bloating effect.

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But not all Sourdough is the same!

The Real Bread Campaign and Real Bread Aotearoa, believes that to be named or marketed using the word sourdough, a bread must be:

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1. Made without any additives - the main criterion in our basic definition of bread
    

2. Leavened only using a live sourdough culture, without the addition of commercial yeast or other leavening agents (e.g. baking powder)
    

3. Made without using other ingredients/additives as souring agents or as sourdough flavouring (e.g. vinegar, yoghurt, or dried sourdough powder)

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How can you be sure it's genuine Sourdough?

Simple - always check the ingredients and look for the Loaf Mark

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