In the bread world, there’s no doubt sourdough reigns supreme.
Its crusty chewyiness and savoury tang put sourdough miles ahead of the generic, fluffy kind. It’s better for you, too – the acids produced in fermentation are shown to help lower insulin responses in comparison with other bread.
Naturally, everyone wants a slice of the action. But with the time and money involved in making authentic sourdough proving too much for Big Food, there are plenty of sourdough counterfeits on the market. Ready to become a sourdough Sherlock?
Clue #1: A long list of ingredients.
True sourdough is elegantly simple. It should contain nothing more than flour and water (salt and oil are optional, but do choose olive oil over the “vegetable” varieties).
Any add-ins should be whole foods, like olives or garlic, for flavour. Sugar and sweeteners are NOT invited to this party.
Clue #2: It contains commercial yeast.
The magic thing about sourdough is the yeast is created through the natural fermentation of the dough itself. So, while “wild yeast” is perfectly fine, looking out for breads with added “commercial yeast” or “baker’s yeast”.
Clue #3: It’s “flavoured”.
Some very sneaky manufacturers will actually add sour ingredients to mimic the taste of actual sourdough bread. Hint: sour cream, yoghurt, lemon or vinegar are not supposed to be in your loaf.
Clue #4: It’s light and fluffy.
We wary of soft, spongy “sourdough”. It should be chewy, with a crisp crust, and make a hollow sound when you knock it.
Large holes in the dough generally means you’re onto a winner (although they won’t be so obvious in heavier flours like rye).
Clue #5: It’s really cheap.
Sourdough can be labour-intensive and expensive work. It requires a watchful eye over the sourdough starter and proofing dough. If the price sounds too good to be true, it probably is.
Want to make your own sourdough?
Take matters into your own hands. Check out fermentation guru Sandor Katz’s foolproof guide to making your own sourdough starter and make the dense, flavoursome rye loaf below.
Does your sourdough brand pass muster? Or do you make your own?
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