Carob sourdough was made by fermenting carob flour with specific bacteria and yeast for 24 hours. The sourdough had a slightly acidic pH and increased antioxidant activity. Adding carob flour to wheat bread made the dough firmer and increased its volume. The resulting bread had more fiber, antioxidants, and a darker color compared to regular wheat bread. People liked the taste of the carob bread just as much as regular bread. This study shows that using carob sourdough can make bread healthier and less crumbly.