Sourdough is hands down the healthiest type of bread. Made with only three ingredients; flour, water, and salt, sourdough is simple and natural, the way bread should be. However, with the rise in popularity of sourdough, and all of its health benefits, food companies, and grocery stores are jumping on the bandwagon, unfortunately, more and more fake sourdoughs are popping up in grocery stores, and consumers are being tricked into thinking they are getting the real deal. So, let’s discuss these clever marketing tactics, so you know how to spot a fake sourdough, and what to look for instead.
Real sourdough bread is a work of art. It takes time, patience, and lots of love. Real sourdough is made by slowly fermenting flour, water, and salt, to create a sourdough starter, or natural leaven, which is then used to make the dough rise. The initial sourdough starter is then kept alive through ongoing feedings for the purpose of leavening additional bread dough in an ongoing manner, and it is the actual process of natural leavening with wild yeast that defines a loaf as sourdough. This is a lengthy multi-stage process that takes days to complete but produces the most natural (and delicious) form of bread.
However, because there is no legal definition of sourdough, there is nothing to stop manufacturers from selling substandard products. Despite the fact that traditional sourdough ingredients are flour, water, and salt, many store-bought versions include added yeast, ascorbic acid, vinegar, and oil. So, although many grocery stores may carry bread labeled “sourdough”, more often than not they are in fact fake sourdough. Real sourdough takes time and large food manufacturers don’t have this time so they will take shortcuts to create products faster and at a cheaper price. Real authentic sourdough costs more than a standard loaf of processed bread, because of the time, effort, and quality ingredients it takes to create it.
How to Spot a Fake Sourdough
The good news is, spotting a fake sourdough is not as complicated as it may seem. In fact, with a little know-how you can easily identify the real deal from the imposters, so here are some of the important things to look for when you are trying to differentiate sourdough from “sourfaux”.
Includes Simple Ingredients: Real sourdough will only contain three ingredients; flour, water, and salt. On a label, this can include flour, water, salt, and “culture” or “starter” which refers to the natural leaven used to make the bread rise, however, the ingredients should not include anything else.
Does Not Include Yeast: If you see yeast listed as an ingredient in sourdough, you can be sure that it is not an authentic sourdough. The yeast used in modern baking is a processed food that does not allow for the natural fermentation of the grains, which is what gives sourdough bread its beneficial health properties.
No Sweetener: Real sourdough does not require any sugar or sweetener to activate the yeast because it uses a natural fermentation process. So, if a sweetener is listed, you can be sure that it is not real sourdough.
Expires Quickly:It is important to keep in mind that real food goes bad, and sourdough is real food. Therefore, if your sourdough has an expirydate that is weeks or months away, you can be sure it is not an authentic sourdough.
The Bottom Line
The best way to determine if sourdough is real or fake is to read the ingredients. In most cases, you won’t find real sourdough at a grocery store or local supermarket. Big box chains just don’t take the time or have the skills to create and sell authentic sourdough. If you want the real deal, which you should, look for a local bakery, specialty shop, or farmers’ market that specialized in authentic sourdough. Although it may seem like a headache, I can assure you it is well worth the time, cost, and effort to get the real deal.
It should not contain vinegar, yeast (or baker's yeast), sugar (in any form including barley malt), baking powder or soda, acetic acid, added vitamins and minerals- if you see these ingredients, it's not real sourdough
sourdough
deg som innehåller levande jäst och mjölksyrabakterier. Surdeg är en deg som med levande vildjäst- och mjölksyrabakterier-kultur, och som används som jäsämne i nyberedd deg vid bakning av bröd. Mer subjektiva påståenden är att den ger bröd med bredare smak och bättre struktur.
Genuine sourdough bread is NOT made using additives, baker's yeast (usually listed simply as yeast) or chemical raising agents (eg baking powder). If there isn't a label (or you just fancy a chat) then... Ask the baker / salesperson for a copy of the ingredients list.
Supermarket sourdough is often sourfaux – here's how to make the real thing. Mass-produced sourdough has been found to be adulterated with everything from vinegar to commercial yeast. Why not bake your own?
ALDI has “real” sourdough bread (no yeast). Being somewhat gluten intolerant, I have found “real” sourdough works for me, no bloating etc. The loaves...
Much like Panera's lackluster rewards program, Panera's sourdough is similarly disappointing -- it isn't real sourdough. Sourdough is the oldest enduring type of bread.
With the “poke test” you put some flour on your finger and poke the dough. If it springs back immediately, it needs more time. If it slowly springs back about halfway it is ready to bake. If it does not spring back it is overproofing and should be bake right away.
It may have been fermented for longer than standard bread but that does not make it a sourdough. A sourdough is a bread leavened with a sourdough culture, which comprises wild yeasts and lactobacilli bacteria.
Moreover, the crust of real sourdough bread is usually thin and airy and makes a distinctive crackling sound when the bread is broken in half. The inside of the bread should be bubbly and chewy and the bread should have a slightly tangy taste.
Some bakeries allow for the rising time needed to make true sourdough bread. Because of the time it takes, prices will be significantly higher than homemade. What is this? Most grocery store bakeries claim to make sourdough, but often include more ingredients than just flour, water and salt.
One of the things the Costco bakery has done well is packaging the sourdough in plastic bags that have tiny holes. The holes allow enough air inside to keep the crust crusty. My loaf arrived home looking and feeling like a freshly baked loaf.
Research suggests that fermentation improves the bioavailability of fibre and minerals. This is because a naturally occurring compounds found in grains, called phytic acid, are broken down, and this enables us to access the grain's nutrients more readily.
Dunkin's sourdough is the real deal and uses 'Baby Bird' starter. The notorious hassle of maintaining a sourdough starter (per King Arthur Flour) means that it hasn't traditionally been a popular method for industrial baking.
Not enough scientific research has been carried out into the daily consumption of sourdough bread instead of yeast-risen bread. We only have epidemiological evidence, as the vast majority of the French population eat sourdough bread daily in the form of the baguette.
Panera Bread is privately held by JAB Holding Company. Panera Bread is part of Panera Brands, one of the largest fast casual restaurant platforms in the U.S., comprised of Panera Bread®, Caribou Coffee® and Einstein Bros. ® Bagels. Learn more about Panera Brands.
Great sourdough bread should have an uneven crumb. This will present as a random assortment of big and small holes when you cut into the bread. A network of irregular holes is a surefire sign you've cut into a proper loaf of sourdough.
So what goes into “Real Bread” ? Real bread is bread made without the use of processing aids or any other artificial additives, says RealBreadIreland.org. It's honest bread, made from unbleached flour, water and fermentation (either by adding yeast or using natural fermentation like with sourdough) and salt.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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