Spontaneously fermented ancient wheat sourdoughs were studied to see how they affect breadmaking. Different types of wheat sourdough were fermented and tested for various properties. The ancient wheat sourdoughs showed potential for making better bread compared to modern wheat. Emmer sourdough produced bread with the highest volume and softest texture, while wheat sourdough resulted in bread with the lowest volume and hardest texture. Ancient wheat varieties have advantages in sourdough breadmaking due to their composition and microbial activity.