GERD Friendly Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from a screaming-hot Dutch oven, and this country sourdough delivers that moment every single time. For anyone managing acid reflux or a sensitive stomach, traditional yeasted breads can be a minefield — but long-fermented sourdough is a different story. The extended bulk fermentation and overnight cold proof give naturally occurring acids and enzymes time to break down much of the gluten and phytic acid, making the finished loaf significantly gentler on digestion than a quick commercial-yeast bread. The ingredient list is refreshingly short: just bread flour, a touch of whole wheat, water, salt, and a live starter — no additives, no preservatives, nothing that tends to aggravate a touchy gut. The technique does all the heavy lifting, with a series of stretch-and-folds building strength and structure without any aggressive kneading. Once baked, the crumb is open and chewy, the crust shatters beautifully, and the flavor has that mild, complex tang that only a properly fermented dough can produce. Let it cool fully before slicing — patience here is genuinely rewarded with a cleaner cut and a crumb that holds together perfectly for toast, open-faced toppings, or just a thick smear of something simple.
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Learn more →Ingredients
12 servings
- 50 g active sourdough starter (100% hydration, fed and at peak)
- 375 g bread flour
- 75 g whole wheat flour
- 325 g lukewarm water (about 80°f / 27°c), divided
- 10 g fine sea salt
Instructions
- 1
In a large mixing bowl, combine the sourdough starter with 300 g of the lukewarm water and stir until the starter is fully dissolved and the mixture looks milky. Add the bread flour and whole wheat flour and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 30–45 minutes (autolyse).
- 2
Dissolve the salt in the remaining 25 g of lukewarm water. Pour the salt water over the dough and work it in by squeezing the dough through your fingers and folding until the liquid is fully absorbed and the dough feels cohesive, about 2–3 minutes. Cover and let rest 30 minutes.
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