Sourdough Nutrition Facts

Calories, fat, protein, and carbohydrate values for Sourdough.


There are 174 calories in Sourdough.


Nutrition Facts
Serving Size:


slice (64 grams)

Amount Per Serving
Calories from Fat 14
Calories 174

% Daily Value*

Total Fat 1.5 grams

Saturated Fat 0.3 grams

Trans Fat 0 grams
Polyunsaturated Fat 0.6 grams
Monounsaturated Fat 0.2 grams

Cholesterol 0 milligrams

Sodium 385 milligrams

Potassium 75 milligrams

Total Carbohydrates 33 grams

Dietary Fiber 1.4 grams

Sugars 3 grams
Protein 6.9 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Bakery / Deli > Bread & Bakery Products > Bread (Perishable)

How long would it take to burn off 170 KCal?
Walking (3mph) 47 minutes
Running (6mph) 17 minutes
Bicycling (10mph) 24 minutes
Values estimated based on person weighing 140 lbs.

Additional Information

The wonderful world of sourdough bread: Exploring Its Characteristics, Advantages, and Disadvantages
Sourdough bread has been a staple in many cultures for centuries, and its distinctive tangy flavor and chewy texture have captured the hearts of bread lovers around the world. But what exactly makes sourdough different from ordinary bread? In this expert article, we will explore the features, benefits, and drawbacks of sourdough bread, shedding light on why it has become a beloved choice for many bread lovers.


Sourdough bread is unique in its preparation and ingredients, which contribute to its exceptional taste and texture. Here are some key features of sourdough bread:

  1. Natural leavening: Unlike regular bread, which relies on packaged yeast to rise, sourdough bread is leavened using a natural fermentation process. A “starter” made from a combination of flour and water containing wild yeast and beneficial bacteria is used. This fermentation process gives sourdough its distinctive tangy flavor.
  2. Lactobacillus bacteria and wild yeasts: The sourdough starter is populated by Lactobacillus bacteria and wild yeasts. These microorganisms work together to break down the carbohydrates in the dough, producing carbon dioxide gas that gives the bread its airy structure.
  3. Lower gluten content: Sourdough bread is often preferred by people who are sensitive to gluten. The fermentation process in sourdough breaks down some of the gluten proteins, making it easier to digest for those with gluten intolerance.


Sourdough bread offers several benefits that make it a popular choice among bread lovers. Here are a few notable benefits:

  1. Prebiotic properties: Research suggests that sourdough bread acts as a prebiotic, meaning it provides food for the beneficial bacteria in our gut. The fiber in sourdough bread serves as a food source for these “good” bacteria, helping to maintain a healthy digestive system.
  2. Improved digestibility: The fermentation process used to make sourdough breaks down complex carbohydrates and proteins, making them easier to digest. This can be especially beneficial for people who have digestive problems or sensitivities to other types of bread.
  3. Rich flavor and aroma: Sourdough bread is known for its unique flavor and aroma. The combination of natural fermentation and the presence of Lactobacillus bacteria and wild yeasts gives sourdough its distinctive tangy and slightly sour flavor profile, making it a delight for the taste buds.
  4. Longer shelf life: Due to its natural acidity and the presence of beneficial bacteria, sourdough bread tends to have a longer shelf life than regular bread. The acidity helps inhibit the growth of mold and spoilage organisms, allowing the bread to stay fresh longer.


While sourdough bread offers many benefits, it’s important to consider some potential drawbacks:

  1. Time and effort: Sourdough bread requires more time and effort to prepare than regular bread. The process of creating and maintaining a sourdough starter, as well as allowing the dough to ferment and rise, can be time-consuming and may require some experimentation to achieve the desired results.
  2. Inconsistent results: Baking sourdough bread can be challenging, and achieving consistent results may take practice. Factors such as temperature, humidity, and the health of the sourdough starter can affect the final result. This variability may put off some people who prefer a more predictable baking experience.
  3. Acquired Taste: The tangy flavor of sourdough bread may not appeal to everyone’s palate. Some people may prefer the milder taste of regular bread or have difficulty adjusting to the distinct tang of sourdough.


Sourdough bread offers a unique and flavorful alternative to regular bread with its natural fermentation process, prebiotic properties, improved digestibility and longer shelf life. While it may take more time and effort to prepare and achieve consistent results, many bread lovers appreciate the depth of flavor and potential health benefits of sourdough bread. Whether you’re an experienced bread baker or a curious food lover, exploring the world of sourdough bread can be a delightful and rewarding journey.
Note: The information provided in this article is based on general knowledge about sourdough bread and does not constitute medical or dietary advice. If you have specific dietary concerns or health conditions, it is recommended that you consult with a qualified healthcare professional or nutritionist.

Questions and Answers

Is sourdough bread gluten free?

No, sourdough bread is not inherently gluten-free. While the fermentation process in sourdough can break down some gluten proteins, it does not completely eliminate them. Individuals with gluten intolerance or celiac disease should look for specifically labeled gluten-free sourdough bread or choose alternative gluten-free bread options.

Can I make sourdough bread at home?

Absolutely! Making sourdough bread at home is a rewarding and enjoyable process. You can make your own sourdough starter from a mixture of flour and water, and follow simple recipes and techniques to bake delicious sourdough bread. It may take some practice to perfect your technique, but there are many resources and online communities to help you along the way.

How do I care for a sourdough starter?

To maintain a sourdough starter, you must regularly feed it with fresh flour and water. This will help feed the beneficial bacteria and wild yeasts in the starter and keep them active and healthy. Depending on your baking schedule, you may need to discard some of the starter before feeding it to control its size. Detailed instructions and feeding schedules can be found in sourdough bread recipes and guides.

Can I use a sourdough starter in other baking recipes?

Yes, a mature sourdough starter can be used as a leavening agent in a variety of baking recipes beyond bread. It can add flavor and complexity to pancakes, waffles, muffins, and more. However, it’s important to note that using a sourdough starter in non-bread recipes may require some adjustments to the recipe and may not yield the exact same results as using commercial yeast.

How do I store sourdough bread?

Sourdough bread is best stored at room temperature in a paper bag or bread box to preserve its texture and flavor. Avoid storing sourdough bread in plastic bags or airtight containers, as this can trap moisture and cause the crust to become soft. If you need to store it for an extended period, you can freeze sourdough bread in a freezer-safe bag or wrap it tightly in plastic wrap and freeze it for up to several months. Thaw frozen sourdough bread at room temperature or in a toaster oven before eating.
Note: The information provided in this FAQ is based on general knowledge about sourdough bread and is not intended to be medical or dietary advice. If you have specific dietary concerns or health conditions, it is recommended that you consult with a qualified healthcare professional or nutritionist.