Real Sourdough, Real Ingredients: Why Organic Matters
At Sourdough Mama, every single ingredient we use is organic—especially our grains. But why does that matter? Why do we go the extra mile to source organic ingredients when conventional options are cheaper and easier to find?
The answer is simple: because quality, health, and sustainability matter. (You can read more about why it’s so important to us and our process here!)
Why Organic Grains Are Better
Most people don’t realize that conventionally grown wheat is treated with chemicals, including glyphosate (the active ingredient in Roundup), right before harvest. This practice, known as pre-harvest desiccation, allows farmers to dry out crops for easier processing—but it leaves residues in the final product.
When you eat bread made from conventionally grown wheat, you may unknowingly be consuming trace amounts of these chemicals. Over time, exposure to pesticides and herbicides has been linked to various health concerns, including gut issues, inflammation, and potential serious long-term risks.
Organic grains, on the other hand, are grown without synthetic pesticides, herbicides, or fertilizers. Instead, organic farmers focus on soil health, crop rotation, and natural pest management to produce grains that are free from harmful residues.
Nutrient-Dense, Pure, and Flavorful Flour
Sourdough is all about simplicity: just flour, water, and salt. But not all flour is created equal.
Because organic grains are grown in nutrient-rich soil that hasn’t been depleted by industrial farming, they contain higher levels of essential minerals like magnesium, zinc, and iron. That means when you eat organic sourdough, you’re not just enjoying better flavor—you’re also getting more of the nutrients your body needs.
Many people find that bread made from organic grains is easier to digest than conventional bread. This is partly due to the fact that organic wheat is often grown from older, heirloom varieties that haven’t been genetically modified or overly processed. (This is why we’re big fans of heritage wheat varieties like we use in our heritage sourdough loaves!) When combined with the natural fermentation of sourdough, the result is a loaf that’s gentle on the gut and rich in deep, complex flavors.
Supporting Sustainable & Regenerative Farming
The way food is grown matters—not just for our health, but for the health of the planet. Organic farming practices go beyond avoiding pesticides. They prioritize:
Soil health – By using cover crops, crop rotation, and composting, organic farmers build soil that retains nutrients and supports plant life naturally.
Biodiversity – Organic farms avoid monoculture, which depletes the land and makes crops more vulnerable to disease.
Cleaner water & air – Without synthetic chemicals, there’s no runoff polluting nearby water sources.
By choosing organic grains for our bread, we’re supporting farmers who are dedicated to protecting the land for future generations—and we’re making sure every bite of bread we bake aligns with our values.
Real Bread, Real Ingredients
We believe that food should be as close to nature as possible, the way God designed. That’s why we use:
Organic flour – Milled from grains grown without pesticides or chemical treatments
Organic dairy and (pasture-raised) eggs – From farms that prioritize the well-being of their animals
Organic produce – Seasonal fruits, herbs, and natural sweeteners (like raw honey or maple syrup) with no artificial additives
When you eat a loaf or pastry from us, you’re tasting real food, made with care, from the grain to the final, golden crust.
The Difference You Can Taste
So, why organic? Because it’s better for your health, better for the planet, and better for the bread itself!
If you’ve ever tried organic sourdough, you know it just tastes different—more complex, more flavorful, more alive. And once you taste the difference, it’s hard to go back!