It’s sourfaux not sourdough!

Crikey! I think you are 🫣

I'm confused. I always thought you needed sourdough starter to make sourdough bread?

ViceVersa

I'm confused. I always thought you needed sourdough starter to make sourdough bread?

Yes you do

It is made with flour and water, and left to react

I think that the majority of branded “sourdough” sold in supermarkets is faux,:

I’m only here to say how much I loathe sourdough with those crusts like cement. Such a danger for elderly teeth!

Toasted sourdough has actually made my gums bleed.
It is like chewing on knives.

No thank you from me.

I thought they did have to say if it was sour faux bread? Maybe that was just a proposal I read about.

I make sour faux myself. I’ve not been able to get to grips with creating 100% sour dough loaves, I don’t know what I’m doing wrong. So I add a dollop of starter to a yeast loaf and it comes out softer but with the tang of sour dough.

What was the issue? Do you have a yeast allergy?

I’m with you Dempie55 and Usedtobeblonde👏🏻👏🏻👏🏻
I know that sourdough is a very simple bread that can be easily made anywhere.Semolina?
I don’t think I would have made a big fuss about the bread used for eggs on toast tho.

Karmalady who posts every day on Good Morning has been experimenting with a sour dough starter for a week or two.
Perhaps she can give us some tips if she reads this.

I buy a Lidl sourdough loaf that isn’t a proper sourdough but I think it’s still healthier than the bread I used to buy.

MayBee70

I buy a Lidl sourdough loaf that isn’t a proper sourdough but I think it’s still healthier than the bread I used to buy.

Our daughter gave us some of that recently, really good.

Basgetti

What was the issue? Do you have a yeast allergy?

No not a yeast allergy, I have diabetes so avoid anything that will spike my blood sugar levels.

I don’t eat processed breads, I make all my own bread including SD.

Because proper SD is fermented it has a low GI so is a really healthy bread, it is great for your gut biome too.

I’m with Sago on this if you order sourdough (or any other particular bread) that is what you should be served.

The waiting staff and/or kitchen have no idea if you have an allergy or intolerance to ingredients in other loaves.

I am what my Granny used to call a fussy fanny and if that happened to me they would lose my custom.

Lidl bakery makes a very tasty low GI loaf, Sago.

Usedtobeblonde

Karmalady who posts every day on Good Morning has been experimenting with a sour dough starter for a week or two.
Perhaps she can give us some tips if she reads this.

If Karmalady would like any tips I will happily oblige.

Here’s my two loaves from Friday morning.

It’s worth the effort.

Personally, I can’t understand how sourdough has become the ‘in’ thing. I think it’s horrible and yes YABU. Toast is toast, why waste it when half the world is starving?

I don’t see the issue , unless you have an allergy . Otherwise I think you’re being a bit fussy . Proper sour dough is expensive about £5-6 a loaf in an artisan bakery . So in a cafe, they would have to charge more which many wouldn’t pay . Many cafes and restaurants probably serve faux sour dough , due to cost and the faux bread would last longer .

Tenko

I don’t see the issue , unless you have an allergy . Otherwise I think you’re being a bit fussy . Proper sour dough is expensive about £5-6 a loaf in an artisan bakery . So in a cafe, they would have to charge more which many wouldn’t pay . Many cafes and restaurants probably serve faux sour dough , due to cost and the faux bread would last longer .

Sago isn’t being fussy, she’s diabetic and has to maintain stable blood sugar.

GrannyGravy13

I’m with Sago on this if you order sourdough (or any other particular bread) that is what you should be served.

The waiting staff and/or kitchen have no idea if you have an allergy or intolerance to ingredients in other loaves.

I am what my Granny used to call a fussy fanny and if that happened to me they would lose my custom.

These days most wait staff now ask if you have any allergies or food intolerance. And if you book online , there’s often a section about allergies.

Tenko

GrannyGravy13

I’m with Sago on this if you order sourdough (or any other particular bread) that is what you should be served.

The waiting staff and/or kitchen have no idea if you have an allergy or intolerance to ingredients in other loaves.

I am what my Granny used to call a fussy fanny and if that happened to me they would lose my custom.

These days most wait staff now ask if you have any allergies or food intolerance. And if you book online , there’s often a section about allergies.

Exactly.

That is why if you ask for sourdough, that is what you should be served.

Sago , sorry, I missed your post about Diabetes. I apologise.

I’d love some tips on how to make a successful sourdough loaf, Sago!

I think it’s fair enough that if a food is advertised as being a certain product then that’s what we should receive.

I cannot eat any bread other than proper sourdough and It is not a fad, I have been told by a specialist to avoid it a t all costs. If I do try it, it turns into a sticky paste in my mouth and I cannot swallow it or if I do I get stomach pain. It is because commercially made bread usually uses fast acting yeast at high quantities I believe to shorten production times. My digestive system cannot cope with it. Mostly I do not eat bread at all but when I am in town, there is a lad with a very small shop that sells wonderful bread that he bakes himself. However, it is very expensive and large loaves , very honey so the butter runs down your chin. But it is oh so delicious as a treat.