In a world addicted to instant results, baking sourdough is a deliberate choice to slow down. Far from a forgotten lockdown fad, real sourdough has become a staple for South Africans chasing better digestion, cleaner ingredients, and a little hands-on patience.
Whether you're fighting humidity in Durban or a cold winter kitchen in Johannesburg, here is why the country is still obsessed with the art of slow-fermented bread - and how to get it right.
"Sourdough is more than just bread. It teaches patience and rewards you with something made from just flour, water, salt and time," said cookbook author and baking enthusiast Grace Stevens.
What started as a lockdown hobby has become a lasting habit in many South African homes.
During the pandemic, thousands of people mixed their first sourdough starters because supermarket shelves were empty and there was time to experiment in the kitchen.
Years later, the trend has not faded. Instead, sourdough has become a favourite for people looking for better-tasting bread, a slower way of cooking and a more mindful approach to eating.
Across the country, home bakers continue to swap starter cultures, share recipes and compare loaves on social media. Artisan bakeries have also grown in popularity as more South Africans look beyond standard supermarket bread in search of something made with simple ingredients.
One of the biggest reasons for sourdough's popularity is the growing focus on gut health. More consumers are reading food labels and paying attention to what goes into their daily meals. Unlike many commercial loaves, traditional sourdough is made with only flour, water and salt.
The slow fermentation process, which often takes at least 24 hours, helps break down starches and gluten while making nutrients such as iron and zinc easier for the body to absorb. Many people also find naturally fermented bread easier to digest.
There is also growing frustration with what some bakers call "fake sourdough”.
As demand has increased, many commercial brands have introduced products labelled as sourdough even though they rely on commercial yeast and additives. For passionate home bakers, making bread from scratch is the only way to guarantee the real thing.
Another reason sourdough continues to thrive is the sense of community it creates. Local baking groups regularly exchange starter cultures, recipes and advice while South African businesses continue supplying traditional starters and practical guidance suited to local conditions.
Whether someone is baking in Cape Town, Durban or Johannesburg, there is always another baker ready to help solve a problem or celebrate a perfect loaf.
The process itself has also become part of the appeal.
Feeding a starter, folding dough and waiting for it to rise encourages people to slow down in a world where everything seems to move faster every day. For many, baking has become a welcome break from screens and constant notifications.
South Africa's changing weather also keeps bakers on their toes.
Cold winter kitchens can slow fermentation, turning what might be a four-hour rise into an overnight wait. Many bakers create warm spaces by placing dough inside a switched-off microwave with a mug of hot water nearby.
In summer, especially along the coast, higher temperatures speed up fermentation, meaning chilled water and careful timing become essential to avoid over-proofing.
Stevens said that understanding your starter is the key to success.
"It is claimed that sourdough dates back to ancient Egypt around 1500 BC. Every loaf begins with a starter made from flour and water, along with a little patience while it ferments. The wild yeast created during this process gives sourdough its tangy flavour and chewy crust," she explained.
For anyone ready to give sourdough a try, Stevens shared a few simple tips.
Plan because a starter can take up to 48 hours to mature. Use filtered water since chlorine can affect the yeast. Feed your starter once or twice a week to keep it healthy and active.
A good starter should smell fresh and fruity, while one that smells like nail polish usually needs attention or replacing.
Finally, remember that storing a starter in the fridge slows the yeast and produces a more sour flavour.
The beauty of sourdough lies in its simplicity. With only a handful of ingredients and plenty of patience, South Africans are proving that some of the best food trends are not trends at all. They are traditions worth keeping alive.
lutho.pasiya@nationalmg.co.za