I hear the statement (But I don’t like sourdough bread!) at least several times a week, either in my day-to-day conversations with people or chatting online.
The truth is, that almost 100% of the time someone says that they do not like sourdough bread, is because they have never tried authentic sourdough.
The main reason is that grocery stores and restaurant suppliers have been producing and selling what is known as Sour-Faux, so many people out there have not had the opportunity to try the real thing.
The difference between Sourdough and Sour-Faux
Sourdough- Traditional sourdough is made with 3 basic ingredients:
And gets its slightly sour or tart taste from the acid producing bacteria in the ripe sourdough starter. The sour taste can be adjusted, by changing what type of flour you feed your starter. (I will be covering making your sourdough more/less sour in an upcoming article).
Traditional sourdough is also slow fermented which breaks down the gluten in the flour making it easier for the human body to digest and absorb the nutrients from the bread.
Sour-Faux- Mass-produced store-bought sourdough contains:
- Enriched Wheat Flour, Water, Sourdough Mix (wheat Flour, Salt, Fumaric Acid, Vegetable Oil (soybean And/or Canola)
- Sodium Diacetate
- Lactic Acid
- Hydrogenated Soybean Oil
- Silicone Dioxide
- Ascorbic Acid
- Corn Starch
- L-cysteine Hydrochloride
- Amylase, Azodicarbonamide)
- Wheat Gluten
- Diacetyl Tartaric Acid Esters Of Mono And Diglycerides
- Sodium Stearoyl-2-lactylate
- Ascorbic Acid
Sour-Faux is quick risen with commercial yeast and full of chemical additives so it can stay fresher looking longer sweating inside of a plastic bag.
We want to encourage everyone that says that they do not like sourdough to try authentic sourdough bread, whether you bake it yourself or buy it from a local Artisan baker who is proud of their craft that dates back at least 5000 years.