Is Sourdough High in Tyramine? Understanding the Fermentation Process

December 13, 2025 •

4 min read

According to the Mayo Clinic, some artisan or homemade sourdough bread can contain significant levels of tyramine, a compound known to affect individuals on certain medications or with sensitivities. Understanding the complex fermentation process is key to determining if sourdough is high in tyramine, as commercial production can differ significantly from homemade varieties.

Quick Summary

The tyramine content in sourdough bread varies depending on the fermentation process, with artisan and homemade loaves often having higher levels than commercially produced ones. This is crucial for individuals on a low-tyramine diet, such as those taking MAOIs, or for people with tyramine-induced migraines. Factors like starter culture, fermentation time, and storage all play a role in the final biogenic amine concentration.

Key Points

Variable Tyramine Content: The tyramine in sourdough is not uniform; it can range from low to high depending on how it's made.
Commercial vs. Homemade: Commercial sourdough typically has less tyramine due to controlled starter cultures and shorter fermentation, while homemade can have more.
Fermentation Time is Key: Longer fermentation periods, especially with cold proofing, can lead to higher tyramine levels.
Eat Fresh: Tyramine levels increase over time, so eating sourdough fresh or freezing leftovers immediately is recommended for sensitive individuals.
Risk for MAOI Users: Individuals on MAOIs or with severe sensitivities should avoid sourdough unless cleared by a medical professional.
Not Gluten-Free: Despite easier digestibility for some, sourdough is not gluten-free and is unsafe for those with celiac disease.

What is Tyramine and Why Does it Matter?

Tyramine is a naturally occurring compound derived from the amino acid tyrosine, and it's present in a wide variety of foods. For most people, consuming tyramine is completely harmless. The body produces an enzyme called monoamine oxidase (MAO) that effectively breaks down tyramine, preventing it from building up to problematic levels.

However, for individuals with certain medical conditions or those taking monoamine oxidase inhibitor (MAOI) medications, this breakdown process is impaired. A buildup of tyramine in the body can lead to a significant increase in blood pressure, potentially causing symptoms like severe headaches, palpitations, and in rare cases, a hypertensive crisis. This is why people on MAOIs are often advised to follow a strict low-tyramine diet, which excludes many aged, fermented, and cured foods.

The Fermentation Factor: Sourdough and Tyramine Production

Sourdough bread is made through a fermentation process involving wild yeast and lactic acid bacteria (LAB). This slow, natural process is what gives sourdough its characteristic tangy flavor and chewy texture. While this process has many benefits, it also creates the conditions for tyramine to form.

The bacteria in the sourdough starter, particularly certain strains of LAB, have the ability to produce enzymes that convert tyrosine into tyramine. The level of tyramine produced is not uniform across all sourdough bread and is highly dependent on several factors:

Starter Culture: The specific bacterial strains present in a sourdough starter can greatly influence the tyramine content. Some strains are more prolific producers of biogenic amines than others.
Fermentation Time and Temperature: Longer fermentation times, especially cold proofs, generally lead to higher levels of tyramine and other biogenic amines. Warm temperatures can also increase bacterial activity and, subsequently, amine production.
Type of Flour: Some studies suggest that the type of flour used can affect tyramine production. Flours with higher protein content, especially those containing more tyrosine, may result in higher tyramine levels.
Storage: The longer sourdough bread is stored, particularly at room temperature, the higher its tyramine content can become due to ongoing microbial activity.

Commercial vs. Homemade Sourdough

There is a significant distinction between the tyramine levels found in mass-produced commercial sourdough and homemade or artisanal loaves.

Commercial Sourdough: Many large-scale producers use standardized, controlled starter cultures with specific strains of bacteria chosen for minimal biogenic amine activity. This, combined with shorter fermentation times, often results in a bread with much lower, and more predictable, tyramine content. These products are typically safer for those with mild sensitivities but should still be approached with caution by anyone on an MAOI diet.
Artisanal and Homemade Sourdough: These loaves are made with wild, uncontrolled starters that vary greatly in their microbial composition. The longer, cooler fermentation processes often used by artisanal bakers to develop complex flavors can also lead to higher tyramine levels. One study, for instance, found a wide range of tyramine levels in homemade sourdough, with some samples showing considerably high concentrations.

Comparison of Sourdough Types and Tyramine Potential


Feature	Commercial Sourdough	Artisanal/Homemade Sourdough
Starter Culture	Standardized, controlled strains selected for low biogenic amine production.	Wild, uncontrolled strains that vary significantly.
Fermentation	Shorter, temperature-controlled processes to ensure consistency and minimize amine buildup.	Often involves longer, cooler fermentation and cold proofing to develop flavor.
Tyramine Potential	Generally lower and more consistent.	Variable; can range from low to high depending on process.
Best For	Individuals with mild sensitivities or those who prefer a safer, lower-tyramine option.	Those without tyramine sensitivity who seek complex flavor profiles.
Risk for MAOI Diet	Still a risk; consult a doctor. Not generally recommended.	High risk; should be avoided entirely.

Managing Tyramine and Your Sourdough Consumption

If you have a tyramine sensitivity, it is essential to be cautious with sourdough, especially artisanal and homemade varieties. Medical professionals typically recommend avoiding fermented foods entirely for those on MAOI medications. For individuals with a diagnosed sensitivity that triggers migraines, a gradual and controlled reintroduction of small amounts may be possible under medical guidance.

Here are some tips for managing tyramine levels if you choose to consume sourdough:

Choose Commercial: If in doubt, opt for commercially produced sourdough that uses a controlled process, but still read labels carefully.
Minimize Fermentation: For home bakers, reducing the bulk fermentation and cold-proofing time can help lower tyramine levels. Baking the loaf sooner after shaping is one strategy.
Eat Fresh: The tyramine content increases as the bread ages. Eating sourdough while it is fresh is best for those concerned about tyramine levels. Freeze any leftovers immediately rather than storing them at room temperature or in the refrigerator.
Consult a Specialist: For those with severe sensitivities or on MAOI medication, consulting a dietitian or physician is crucial for developing a safe and balanced dietary plan.

Conclusion: Navigating Sourdough for Sensitive Individuals

Ultimately, the question of whether sourdough is high in tyramine doesn't have a single answer; it is highly dependent on the bread's production method. While the fermentation process is responsible for its unique flavor and digestibility benefits, it also leads to the formation of tyramine. Commercial sourdough tends to have more controlled and lower levels of tyramine compared to wild-fermented artisanal or homemade loaves, but no sourdough is completely tyramine-free. Individuals with tyramine sensitivities or on MAOI medication should exercise caution and, if necessary, avoid sourdough to prevent adverse health effects. Always prioritize your health and consult with a medical professional if you have concerns about your diet and its impact on your condition.

Disclaimer: The information in this article is for informational purposes only and does not constitute medical advice. Consult a healthcare professional for specific dietary recommendations.

Frequently Asked Questions

Sourdough bread is a fermented food, and the fermentation process produces biogenic amines like tyramine. Individuals with a sensitivity to tyramine or those on certain medications that inhibit its metabolism, such as MAOIs, can experience adverse reactions like headaches.

No, not all sourdough is high in tyramine. Commercially produced bread often contains lower levels than artisanal or homemade varieties, which typically undergo longer, wilder fermentations.

Safe alternatives include fresh, unfermented breads like basic yeast breads, white bread, or fresh whole-wheat bread. It is important to avoid anything aged, pickled, or fermented.

You can potentially reduce tyramine by shortening the bulk fermentation and proofing times and avoiding long cold proofs. Baking the bread soon after shaping is the best approach, and eating it immediately after baking is ideal.

To prevent tyramine levels from increasing, it is best to eat sourdough fresh. For storage, you should freeze any leftovers immediately, as refrigeration or storage at room temperature will allow tyramine levels to rise.

The type of flour can play a role, as flours higher in protein may contain more of the precursor amino acid, tyrosine, from which tyramine is formed. Some individuals also suggest that using certain flours or milling them fresh can affect tyramine outcomes.

No. Medical experts strongly advise that individuals taking MAOIs avoid sourdough and all other fermented foods. High tyramine levels can lead to a dangerous spike in blood pressure, and even commercial sourdough carries an element of risk.