Sourdough Market

Sourdough Market Size by Starter Type (Type I, Type II, and Type III), Ingredients (Wheat, Rye, Oats, Barley, and Others), Application (Bread and Buns, Pizza, Cakes, and Others), Regions, Global Industry Analysis, Share, Growth, Trends, and Forecast 2024 to 2033

Base Year: 2023 Historical Data: 2020-22
  • Report ID: TBI-14232
  • Published Date: Apr, 2024
  • Pages: 237
  • Category: Food & Beverages
  • Format: PDF
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The global sourdough market was valued at USD 3 billion in 2023 and grew at a CAGR of 8% from 2024 to 2033. The market is expected to reach USD 6.47 billion by 2033. The growing health-consciousness of consumers will drive the growth of the global sourdough market.

Market Introduction:

Sourdough bread is a traditional type of bread made through a natural fermentation process. It relies on wild yeast and bacteria rather than commercial yeast for leavening, used in conventional breads. The key ingredients include flour, water, salt, and a sourdough starter, a mixture of flour and water fermented over time, containing wild yeast and lactobacilli bacteria. The process begins with feeding the starter regularly to maintain its activity and health. The starter is mixed with flour, water, and salt to form a dough when making sourdough bread. This dough undergoes fermentation. Fermentation can take several hours to days, depending on temperature and desired flavour profile. After fermentation, the dough is shaped, raised, and baked at high temperatures. Its flavour is complex and tangy. The texture is chewy. Sourdough is easier to digest. It has a rich history spanning many cultures worldwide. Sourdough can be used in various recipes beyond bread, including pancakes, waffles, and pizza crusts. Nutritionally, sourdough fermentation enhances the bioavailability of nutrients in the flour, potentially offering health benefits. The probiotic bacteria produced during fermentation may also contribute to a healthy gut microbiome.

Sourdough Market Size

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Recent Development
  • Joseph Lee, the inventor of bread machines, is enthusiastically honoured by the National Inventors Hall of Fame in honour of his approaching National Sourdough Bread Day on April 1 and the last days of Black History Month. In the late 1800s, Lee pioneered the automation of the production of bread and bread crumbs. He developed devices that produced crumbs from day-old loaves and automated the mixing and kneading bread dough for the hospitality sector.

Market Dynamics:


The increasing health-consciousness among consumers – The growing trend towards health-conscious eating makes sourdough an ideal choice, given its natural fermentation process, which offers digestive benefits. Additionally, the fermentation process enhances the bioavailability of nutrients. Social media platforms like Instagram and Pinterest have also played a pivotal role in popularizing sourdough. Moreover, influencers and bloggers share recipes and tips, making sourdough accessible to a broader audience. The COVID-19 pandemic further accelerated sourdough's rise as lockdowns prompted a surge in home baking. Therefore, these factors have propelled the popularity of sourdough bread.


The complex process of making sourdough Sourdough baking is a complex and nuanced process that demands a certain level of skill and understanding. Mastering the art of sourdough requires proficiency in managing a sourdough starter, which involves regular feeding and maintenance. Understanding fermentation dynamics is crucial, as temperature and starter activity influence dough development and fermentation rates. Beginners often struggle with dough handling and shaping. Additionally, the time and patience required for sourdough baking may deter beginners. Therefore, the complexity of the process may look daunting, deter individuals from undertaking the baking process, and hamper the market's growth.


The growing accessibility to equipment and ingredients of sourdough – Mainstream grocery stores and online retailers have contributed positively to the growing demand for baking ingredients by expanding their offerings to include a diverse array of speciality flours. These flours have become readily available, enabling home bakers to access them. In addition to speciality flours, essential tools and equipment for sourdough baking have also become more accessible. The increased accessibility of speciality ingredients and equipment has made it easier for home bakers to undertake sourdough baking. Overall, the availability of these ingredients and tools has fuelled the widespread adoption of sourdough bread in the modern culinary landscape.

Regional segmentation analysis:

The regions analyzed for the market include North America, Europe, South America, Asia Pacific, the Middle East, and Africa. Europe emerged as the most significant global sourdough market, with a 45% market revenue share in 2023.

With a rich tradition of breadmaking dating back centuries, European countries have deep-rooted cultural ties to bread, where sourdough has been a staple in diets for generations. The continent's diverse culinary landscape provides fertile ground for sourdough production and consumption, with each region boasting unique bread varieties, techniques, and recipes. Supportive regulatory measures help preserve and promote traditional breadmaking methods and regional specialities. Europe's thriving artisanal baking culture further reinforces its dominance.

Europe Region Sourdough Market Share in 2023 - 45%

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  • Along with announcing the ideal winter warmup offer, Panera Bread revealed the newest additions to their sandwich menu. At $8.99, two new toasted Sourdough Melts may be purchased nationally at select neighbourhood bakeries and cafés. During National Soup Month, Panera's famous Country Rustic Sourdough is the base for their new sourdough melts, skillfully toasted to highlight the comforting flavour of classic grilled cheese.
Starter Type Segment Analysis

The starter type segment is divided into type I, type II, and type III. The type I segment dominated the market, with a market share of around 47% in 2023. Type 1 sourdough starter is made solely from flour and water. It relies on wild yeast and lactobacilli bacteria in the flour and environment for fermentation. The unique properties of Type 1 sourdough starters include their versatility, as they can be adapted to various recipes and baking techniques. They produce bread with enhanced flavour and aroma due to the natural fermentation, and the resulting loaves often have a longer shelf life than those made with commercial yeast. Type 1 starters increase digestibility and nutrient absorption. Also, sourdough bread with Type 1 starters exhibits superior taste and texture. Type 1 sourdough starters are preferred for their authenticity, flavour complexity, and health benefits. They offer greater control and flexibility in baking, allowing bakers to tailor their recipes to achieve desired results.

Ingredients Segment Analysis

The ingredients segment is divided into wheat, rye, oats, barley, and others. The wheat segment dominated, with a market share of around 49% in 2023. Wheat flour contains gluten, a protein essential for forming the structure and elasticity of dough, resulting in the characteristic texture of sourdough bread. Additionally, wheat flour provides natural sugars and nutrients that support the growth of yeast and lactobacilli bacteria during fermentation. Moreover, wheat has a rich history in breadmaking traditions globally, deeply ingrained in sourdough baking culture. Its widespread availability and accessibility ensure consistent results. Wheat flour's versatility allows for experimentation with various types of wheat flour, such as whole wheat, bread flour, or speciality varieties. Wheat's gluten content, fermentation suitability, historical significance, availability, and versatility make it the ideal choice for sourdough baking.

Application Segment Analysis

The application segment is divided into bread and buns, pizza, cakes, and others. The bread and buns segment dominated the market, with a market share of around 57% in 2023. Sourdough's versatility allows for adaptation to various bread and bun recipes, accommodating a wide range of flavours, shapes, and styles. Its longer shelf life ensures that sourdough bread and buns remain fresh and flavorful over several days. Furthermore, sourdough fermentation can offer potential health benefits, such as improved digestibility and nutrient absorption, compared to bread made with commercial yeast, which appeals to health-conscious consumers.

Some of the Key Market Players:
  • Alpha Baking Co. Inc.
  • Ernst Böcker GmbH & Co. KG
  • IREKS GmbH
  • Lesaffre Group
  • Mount Sourdough Co.
  • Speciality Breads Ltd.
  • Sourdough & Co.
  • Puratos Group
  • Philibert
  • Pan’Artisan

Report Description:

Attribute Description
Market Size Revenue (USD Billion)
Market size value in 2023 USD 3 Billion
Market size value in 2033 USD 6.47 Billion
CAGR (2024 to 2033) 8%
Historical data 2020-2022
Base Year 2023
Forecast 2024-2033
Region The regions analyzed for the market are Asia Pacific, Europe, South America, North America, and Middle East and Africa. Furthermore, the regions are further analyzed at the country level.
Segments Starter Type, Ingredients and Application

Frequesntly Asked Questions

As per The Brainy Insights, the size of the global sourdough market was valued at USD 3 billion in 2023 to USD 6.47 billion by 2033.

Global sourdough market is growing at a CAGR of 8% during the forecast period 2024-2033.

The market's growth will be influenced by the increasing health-consciousness among consumers.

The complex process of making sourdough could hamper the market growth.

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This study forecasts revenue at global, regional, and country levels from 2020 to 2033. The Brainy Insights has segmented the global sourdough market based on below mentioned segments:

Global Sourdough Market by Starter Type:

  • Type I
  • Type II
  • Type III

Global Sourdough Market by Ingredients:

  • Wheat
  • Rye
  • Oats
  • Barley
  • Others

Global Sourdough Market by Application:

  • Bread and Buns
  • Pizza
  • Cakes
  • Others

Global Sourdough Market by Region:

  • North America
    • U.S.
    • Canada
    • Mexico
  • Europe
    • Germany
    • France
    • U.K.
    • Italy
    • Spain
  • Asia-Pacific
    • Japan
    • China
    • India
  • South America
    • Brazil
  • Middle East and Africa  
    • UAE
    • South Africa


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