Do you eat sourdough bread?

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I just bought some and it doesn’t do anything for me taste wise (very dry) but it’s supposed to be healthier with less gluten. Is it worth the extra expense?

Also, having just outed myself as a bread snob I have to admit- I do buy bread in a bag when life gets hectic, specifically Jason's. It's still not proper bakery bread but for what it is- pre-sliced bread which is convenient for toast or a quick cheese toastie- it actually has flavour and is moist without being pappy.

Supermarket sourdough tastes nothing like the real thing. Proper ones ( I buy from a local organic baker) are lovely, yes toasted is better.

It makes a great bread salad, tastes even better if you make it and leave it in the fridge overnight.

My friend is a professional baker. It’s just bread made with wild yeasts instead of commercial yeast. Most sourdough from a bakery or made at home is just flour, water and wild yeast, so unlike supermarket sliced, it’s an uncomplicated less processed product. The level of sour flavour is largely down to the nature of the sourdough starter.

It shouldn’t be dry unless it’s old or overcooked. It’s possible to make it as white tin loaves, seeded, rolls, all sorts of styles.

I actually prefer normal good quality bread. I find sourdough very hard. I think proper bread has such a short window, even by day 2 it's not quite as nice. It's scary how many preservatives must be in supermarket bread. When I make bread in my maker, I get max two days out of it. When DH buys warbutons, it's about 5 days!

I love sourdough, but it needs to be of a good quality and not dry.
My favourite one is from a local bakery, but I also quite like the San Francisco sourdough from Sainsburys.

I love bread. It's my favourite treat.

But not sourdough! Some if it isn't too bad, if it's very mild and not too sour. Other loaves are horrid though.

I can't wait the the whole sourdough trend to leave us and move on. You can't just go and have a nice sandwich in a nice cafe anymore as they've all fallen for the sourdough thing!

I first tried it San Francisco before it become much bigger over here. Didn't like it then either - was even more sour there.

Love it home made but bought is variable.

I buy it over occasionally as commercial yeast raised steamed bread makes me feel as if I've been poisoned. Horrible. But the odd slice of sourdough once in a while is better tolerated by me.

Ooo I didn't know it was better for you. I do love it. I know it has a kinda sour taste but I love the chewy crust it seems to create. I like the idea of avocado.

I'd never heard of sourdough bread until I went to San Francisco over 25 years ago, l loved it and still do but only from bakers who sell at markets. I don't find the supermarket or branded ones as nice

Yes, I prefer it. It shouldn't be drier

Yes. I make my own (as the nn indicates).
Long protein chains are broken into smaller ones in the process so it’s easier to digest than bread made with commercial yeast.
Sadly most of sourdough available in the shops is a fake one.
It has different texture to bread made with commercial yeast.

i recently made bread with east and even this is different to shop bought one.

I'm not sure why but it doesn't give me acid reflux like normal bread

I love it, definitely needs to be a good quality one and toasted is delicious

It’s my favourite bread. I love the slightly sour taste and the proper crunchy crusts. I make my own, and it’s gorgeous sliced fresh on the first day, and after that it makes the best toast! It’s never dry, and lasts for ages.

And yes, it’s only flour, water, salt and yeast. The starter lives happily in the fridge.

But I know it’s not to everyone’s taste. I have no sweet tooth, but a great love for all things sour - like pickles, sauerkraut, sushi - so it just suits me better.

Most of the ‘sourdough’ sold in supermarkets just isn’t. It’s maybe got a touch of sourdough or sour flavouring added. Worth checking the ingredients.

I eat it every day. Been making it for over 2 years. Don’t buy bread now. No comparison to shop bought fake sourdough. It’s delicious, soft with a chewy crust. I freeze it into portions and defrost as needed.

'Dry' doesn't sound right at all.

I find some of the supermarket sourdoughs definitely not as good. And they all vary.

The one we buy comes from a local Bakery and is amazing. Also an amazing price! As in I'll only buy one a week as it costs so much compared to other bread.
But one slice will really fill you up, so it tends to last us a week. And makes amazing toast. Nothing beats it.

Another one here who doesn't like it. Made it for over 6 months at home and had a revelation one day that none of us actually liked it. I have made all our bread for many years and got sucked into the sour dough thing. Have now returned to making a variety of other breads and don't miss it at all.

Can someone please share a good recipe?

Trouble is, there's so much mass-produced supermarket bread that's now labelled 'Sourdough' and I have no idea how it's justified. I bought some of the Aldi 'sourdough' once and it was complete rubbish. Proper sourdough doesn't have lots of ingredients, it should be fresh (not have a long use-by date) and shouldn't be dry. (if a decent loaf dries out before you've eaten it, toast is great though shreds the roof of your mouth, and I like to rub garlic and olive oil and salt into thin slices of stale bread and put in oven.)

I'm not a bread snob, we buy seeded/wholegrain sliced from supermarkets for school sandwiches and usually that's the only bread in the house (I tend not to eat much bread myself). I do sometimes treat ourselves to a proper loaf of sourdough made by a bakery in a local large town that supplies our smaller town (I buy it in a cafe) and it's amazing sourdough. The real deal. I'm half Portuguese and as far as I'm concerned, sourdough bread is just 'proper bread'. It's something I've eaten and enjoyed since childhood. So I'm quite picky about what constitutes sourdough in this country!

It's meant to be a bit better for gut health than non-sourdough because of the longer fermentation or something. Wish I could make it myself but I tend to kill starters, and then I'd have to eat it all anyway and would be vaster than I already am!

This is the one I use. Its delicious 😋
www.ilovecooking.ie/features/sourdough-bread-masterclass-with-patrick-ryan/

80% of UK bread is made using the Chorleywood method.
en.m.wikipedia.org/wiki/Chorleywood_bread_process

Who can remember Mother's Pride, flavourless and nutrient free. For years I thought that was how bread was meant to be.

I am happy to use normal yeast but real homemade sourdough is fab too. I have never bought it in a shop, I suspect their methods cut corners.

Imagine buying a sourdough loaf then not being happy as it's sour.

I love sourdough bread but I have been spoiled as there is a local bakery that bakes amazing products (cobs, sticks, foccacia, fruit loaves, scones). Their
Sourdough is not anywhere near dry, in fact it's more elasticky. On day one it is amazing just as, but days 2-3 it's toast only and it's dead after that.

The bakery has been closed for the summer due to refurbishment but is opening again next week - Can't wait!