The History of Sourdough: Why Our Herbed Sourdough Is a Customer Favorite

The History of Sourdough: Why Our Herbed Sourdough Is a Customer Favorite

The History of Sourdough: Why Our Herbed Sourdough Is a Customer Favorite

A Swiss-American tradition with a flavor all its own.

If you’ve ever stepped inside New Glarus Bakery on a crisp Wisconsin morning, you know the feeling: warm ovens humming, loaves cooling on the racks, and that unmistakable tang of fresh sourdough drifting through the air. It’s a scent that links us to the past — to old European kitchens, to generations of Swiss bakers, and to the long, patient craft of fermentation.

And for more than a century, sourdough has been one of the quiet cornerstones of our bakery. Today, it remains one of our most beloved breads — especially our Herbed Sourdough, a customer favorite with a story worth telling.

This is the history behind sourdough, the tradition behind ours, and the little moment of inspiration that made our herbed version a local legend.

 

A History as Old as Baking Itself: The Rise of Sourdough

Sourdough is one of the world’s oldest breads, dating back more than 5,000 years. Before commercial yeast existed, bakers relied on slow fermentation — wild yeasts and bacteria naturally present in flour and air — to create rise, flavor, and structure. Today, sourdough has surged back into popularity, driven by a renewed love for “real bread,” long fermentation, and gut-friendly baking.

 

Our Sourdough Tradition: A Living Starter with a Long Story

At New Glarus Bakery, our sourdough begins with a simple starter: water and white rye flour, fermented naturally and kept alive year-round. As Angela says:

“We feed the bowl every single day.”

This daily ritual keeps the flavor consistent, the culture strong, and the bread deeply rooted in the Old World practices our bakery is known for.

Why Customers Love Our Sourdough:

  • It’s made entirely by hand — from mixing to shaping.

  • It’s hand-rolled, keeping the texture rustic and authentic.

  • It’s incredibly versatile:

    • legendary grilled cheese sandwiches

    • perfect for cheese fondue

    • ideal for paninis and toast

Our sourdough has even had its own place in community history. Years ago, the Greene County FFA made grilled cheese paninis with it at the county fair, and today, our friends at Chalet Cheese Co-op on 1st Street use it for their signature panini sandwiches.

 

Why Sourdough Is More Popular Than Ever: The Science Behind the Crave

Sourdough isn’t just trendy — it’s meaningful, healthy, and easier on the body than many other breads. The fermentation process breaks down parts of the wheat that are harder to digest, making sourdough a better option for people who are sensitive to wheat or who simply want a more natural bread.

Angela shares:

“The chemical reaction of the fermentation process brings a healthier perspective to the bread itself, especially for people who are sensitive to wheat products.”

This aligns with national baking trends showing huge growth in searches for “health benefits of sourdough,” “gut-friendly bread,” and “easy-to-digest sourdough.”

 

How Our Herbed Sourdough Was Born: A Simple Experiment That Became a Favorite

About ten years ago, Angela had a moment of inspiration.

For two decades, New Glarus Bakery had already offered a beloved Herbed Beer Bread Mix — a customer favorite. One day, Angela wondered:

“What would happen if we added those same herbs to our sourdough?”

It started as a small experiment — “just for grins,” as she says — but the results were immediate. Customers loved it.

Why Our Herbed Sourdough Became a Fast Favorite:

  • It takes everything people already love about sourdough and adds depth.

  • The herbs elevate grilled cheese sandwiches beyond “ordinary.”

  • It makes unforgettable toast.

  • It’s excellent for homemade croutons.

  • It pairs beautifully with cheese, soups, and pasta dishes.

Today, Herbed Sourdough appears as a monthly specialty, rotating in to avoid overpowering the classic sourdough that locals know and love.

 

The Sourdough Craze: A Cultural Comeback

Angela summed it up perfectly:

“I think the sourdough tradition itself is in an uprising craze right now—more like a crave.”

She’s right — Google Trends shows skyrocketing searches for:

  • how long to ferment sourdough starter

  • how to make sourdough at home

  • Herman bread

  • Amish friendship bread starter

  • how to keep sourdough starter alive

People everywhere are rediscovering slow fermentation, natural yeast, and handcrafted bread.

 

Taste History in Every Slice

Whether you pick up a loaf of our classic sourdough or wait for the next batch of Herbed Sourdough, you’re taking home more than a loaf of bread. You’re taking home a tradition — one cared for, fed, and shaped by hand every single day.

This is bread with a story.
Bread with Old World roots.
Bread that still tastes the way it was meant to taste.

And we’re proud to share it with you.