Overview

• Millions of people now bake with sourdough and hashtags on Instagram and TikTok have generated millions of posts.
• Cafés and bakeries report strong demand, with Stuttgart’s Brotique selling varied styles from brioche to wheat and spelt loaves and cinnamon rolls.
• Baker Sophie Henne explains that a starter must be fed for five to seven days before use and doughs rest 24 to 44 hours with staged temperatures and regular hand-folding.
• Proponents cite fuller flavor, easier digestibility, longer freshness and lower mold risk due to the dough’s acidity.
• The COVID home-baking wave helped establish the practice, and fresh attention from Taylor Swift and Meghan Markle is giving the craft new visibility that the bakers’ association welcomes.