It’s sourfaux not sourdough!

Bellasnana

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 agree. I think proper sourdough is suitable for paving!

But sourdough does need yeast and semolina is far better GI than flour, helping to prevent spikes.

One slice of any bread will not harm once in a while

That's a good idea.

merlotgran

I make gluten free sourdough because I’m coeliac. It’s more long winded (and expensive) than ordinary sourdough but has a better flavour and texture than ordinary gf bread.
I agree about the crust though. I had to invest in a new bread knife which is like a bow saw.

Oh, I'm interested!
Which flour and recipe do you use merlotgran?

Yes you are....

Because so many eating places now offer sourdough, and my dentist told me to avoid it toasted because my front teeth have worn quite thin, I always ask for my bread e.g. with breakfast, to be untoasted. So far, no one has said no!

Dempie55

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

I couldn't agree more. I always avoid sourdough like the plague.

Well done Sago so many retailers are jumping on the bandwagon and calling their `bread` sourdough and all they do is add a lump of sd to a concoction of whatever is cheap. Then a high price is charged

Real sourdough only contains 4 ingredients. Starter (made from flour and water,) flour, salt and water and that is it. There is time involved, quite a lot of time and care and attention and that costs money.

I have just eaten some sd and avocado for my last meal, the only bread that does not affect my stomach and nor does it give me gerd. I use organic stoneground flour

I hate sourdough and the fashion for it means it’s often the only option in some cafes, served with everything from soup to toasted sandwiches.I dislike the sour taste and the rough hard crusts which split my upper lip the last time I had some.
Given a choice I like Hovis wholemeal best or any delicious white rolls.

I'm diabetic so eat very little bread of any kind. I'm not as strict with my diet an I probably should be, being type 2, so not on insulin, but I try to eat low carb generally, which helps keep my weight uder control. Long before I was diagnosed I was aware I didn't feel good if I ate a lot of bread. Perhaps I should try sourdough sometime, though I possibly wouldn't know if it was the real thing or not!

The difference between SD and regular bread is enormous!
Because the bread is fermented it’s very low GI, true SD takes over 24 hours to produce.
Chorley method bread is basically glue and dreadful for blood sugar.

Sourdough bread is low on the glycemic index so a good option for people with diabetes but one slice of none sourdough isn't going to make much of a difference. I think, yes you were BU to make such a fuss.

Warburtons do a softer version, delishous

Dempie55 I must say I haven't been impressed with it, because it's got big holes in it, and I find it a nuisance if you use it for toast because butter and other toppings go through the holes. Often when I've bought it it seemed stale and I am loath to keep risking spending a lot of money on something I may not like. Sometimes I don't like the flavour either because it literally tastes a bit off and sour. I suppose it would be better if I made it myself, but not sure I can be bothered.

I do not think you are unreasonable at all, Sago.

Any product, food or otherwise, that is made and sold to the public must by law conform to the standard definition of the product it is described as.

Imagine the fuss, if minced pork was sold as chicken or turkey!

Or if a pair of shoes were marked real leather, and they turned out to be plastic.

We sell sourdough bread in our community store. I buy a presliced loaf and freeze it for toast. it's expensive.

I eat oatcakes as well and a Lidl artisan loaf.
For about 20 years I used to bake bread twice a week for my family and for our local café. It wasn't sourdough but tasted delicious. Best flour, yeast, grapeseed oil, salt and a spoon of honey from local hives.
Cooked in my Rayburn oven. I still get asked occasionally if I still make it.

Now on my own and the café closed down. I have done my stint.

The Real Bread Campaign... for anyone who is interested..

www.sustainweb.org/realbread/

Sago

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 am diabetic too, Sago, and had no idea that real sourdough was low GI, so thank you for that. From what others have said I think I have only tried the faux version, which spiked me quite badly. I really miss bread so I might try to make my own.

Thank you both for those tips. That helps me understand the science behind it.

This would work for ordinary bread as well.

Gf bread isn’t kneaded so I prove it in a bowl which is slightly smaller than my Dutch oven and lined with baking parchment.
When it’s ready to bake I lift the whole thing out and place it in the Dutch oven. That way it doesn’t collapse and keeps its shape.

SueDonim

Thanks, Sago. My starter is seven or eight years old now, well before the pandemic, anyway. I keep mine in the fridge and feed it when I remember. It’s been months sometimes but it always comes back to life! It’s changed its taste and smell over the years, maybe because I don’t use the same flour each time.

I use a no-knead method as I have arthritis in my hands. Where mine seems to go wrong is towards the end, when it’s in the banneton. When I turn it out it to bake it, it kind of collapses and spreads. The most successful ones I’ve made have always been in summer when the general air temperature is higher.

Sadly the collapse at the end is usually because the dough has not developed enough gluten.
This is the downside of the no knead method.
I bet it tastes good though.

There is a loaf on sale in supermarkets called 'OUR DOUGH. It is very misleading if one was to read it at a glance, The ingredients show that it contains 4% sour dough only. It is described as 'like sour dough but softer'

Thanks, Sago. My starter is seven or eight years old now, well before the pandemic, anyway. I keep mine in the fridge and feed it when I remember. It’s been months sometimes but it always comes back to life! It’s changed its taste and smell over the years, maybe because I don’t use the same flour each time.

I use a no-knead method as I have arthritis in my hands. Where mine seems to go wrong is towards the end, when it’s in the banneton. When I turn it out it to bake it, it kind of collapses and spreads. The most successful ones I’ve made have always been in summer when the general air temperature is higher.

https://www.gransnet.com/uploads/talk/202601/medium-f81qla-img-2405.jpeg https://www.gransnet.com/uploads/talk/202601/medium-fu0wst-img-2406.jpeg

I make gluten free sourdough because I’m coeliac. It’s more long winded (and expensive) than ordinary sourdough but has a better flavour and texture than ordinary gf bread.
I agree about the crust though. I had to invest in a new bread knife which is like a bow saw.

It is a slow process Sago, but no need for all the strenuous kneading as for yeasted breads. I make both sorts and find the sour dough just puts a rhythm into a day at home.
I make a yeasted loaf when I want a workout!

If I’m making toast from sourdough I do cut the crusts off and use them for bread crumbs. Can’t risk the expense of dental work a toasted crust might cause.

You are quite right - bread marketed as sourdough should be a simple loaf without added extras, yeasts being introduced naturally from the environment.