When sourdough was first invented in Egypt and originally became a staple in everyday citizen life it was a bread for the commonfolk. This form of bread used less ingredients, thus costing less money and being more cost effective. Over many centuries, the use of sourdough by social classes has essentially switched. In modern times, sourdough is seen as an elite bread, it is a bread that is better for you and so it is of higher value.
The recipe for a sourdough starter while it has changed some, the primary components have remained the same. While the first sourdough was created outside in a warm climate, people have now realized that refrigeration slows down the process of the yeast eating the flour. Thus, this creates a starter that requires less feedings and while lasting longer. This allows the starters owner to either take a break from making bread, or travel without having to bring their starter with them.
Bread has become an ever-evolving trade and art form throughout the centuries. Its continuing popularity is due to its ability to be a quick energy source that is full of carbohydrates that can be easily digestible (Hefni, Mohammed E., Thomsson, Anette, Witthöft, Cornelia M.) With bread being a constant in the lives of people all cross the world, it would make sense that it would have some representation of social classes throughout history.
In previous centuries, those of a lower social class were more likely to be given or prepare a darker bread or a sourdough. This is due to the efficiency of the bread making process as well as the price of the ingredients at the time. Sourdough is truly only made with two main ingredients. This lowers the cost and makes it accessible for the every day person to sustain themselves on.
The upper class tended to favor white breads that were full of far more ingredients. The bread making process was far more sophisticated and organized. The ability to include more ingredients in the bread is a way to highlight ones superiority. The contrast between the two social classes is greatly shown between the different forms of food they eat.
In today’s society, the roles for sourdough bread in the social classes have flipped. Sourdough is now seen as an elite food for the elite health crazed people. This bread can be twice as much as a normal loaf of white bread. White bread is now seen as a bread made for the lower class due to the availability and cheapness. This is due to the mass production of the white bread, while the sourdough bread requires a sourdough starter to be fermented for an extended period. This adds complexity and skill to the sourdough making process, especially when it is on a massive scale.
As the sourdough community continues to grow through social media and in person presences, new sourdough techniques will continue to come up and be introduced to the world. The addition of sourdough starters into pastries such as cookies and bagels has been a huge trend since the COVID-19 Pandemic ( Siragusa, Laura. p87-96. 10p.) With the community aspect of sourdough sharing not there then new ideas of foods and additions to recipes would not be shared. Sourdough starters are such a community builder due to its ability to bring people together.
Sources:
Duska, Amy. “How to Make Sourdough Starter.” Little Spoon Farm, 3 Oct. 2023, littlespoonfarm.com/sourdough-starter-recipe/.
Franklin, Peter S. “Bread.” Encyclopedia of Food and Culture, edited by Solomon H. Katz, vol. 1, Charles Scribner’s Sons, 2003, pp. 235-241. Gale eBooks, link.gale.com/apps/doc/CX3403400087/GVRL?u=ohlnk162&sid=bookmark-GVRL&xid=72141ac2. Accessed 17 Oct. 2025.
Hefni, Mohammed E., Thomsson, Anette, Witthöft, Cornelia M. “Bread making with sourdough and intact cereal and legume grains – effect on glycaemic index and glycaemic load.” International Journal of Food Sciences & Nutrition. Feb2021, Vol. 72 Issue 1, p134-142. 9p. 4 Charts, 2 Graphs.
Sariola, Salla. “Fermentation in Post-antibiotic Worlds: Tuning In to Sourdough Workshops in Finland.” Current Anthropology. Oct2021 Supplement, Vol. 62 Issue S24, pS388-S398. 11p. 4 Color Photographs.
Siragusa, Laura. “Reflection: Making kin with sourdough during a pandemic.” Food & Foodways: History & Culture of Human Nourishment. Jan-Mar2021, Vol. 29 Issue 1, p87-96. 10p.