Does anyone seriously enjoy sourdough?

[SunshineAndFizz]

I just find the crust so tough and chewy. I always feel so undignified ripping a bite off like a wild animal, usually while the filling drops everywhere.

Posh, artisan type places seem to all love a bit of sourdough, I just don't get it. What am I missing?!!

Haven't read this but no I can't stand sourdough anything, it tastes gone off to me.

I love it, i even eat bits of my starter (dollop it out, not finger in jar!). It makes your mouth water..

I love a French stick for a sandwich baguette style.

you need to come to the market town i live in in the SE!

have you ever lived in london?

This is such a typical attitude in this country. One thing we do have, more so than many other countries, is CHOICE. Don't buy the shit, buy better. Btw there's no hair or other weird items in my M&S white sliced I use for toast in the morning. Then there's access to numerous bakeries. I know that's not the case everywhere but it is in a lot of places in the UK and many people seem to make their own

Love it

11 pages of sour dough feelings!
To me, sour dough bread is a trend, it is to this time what laminate flooring was to the 2000s, and what giant kitchen islands are to the 2010s.
In about 5 years we'll all look back and think, "Wow what a silly idea". Of course there are some situations in this life where laminate flooring, giant kitchen islands and sourdough bread are the right choice.
But sourdough is everywhere and often in the place where another type of bread would be much nicer.
To me, when toasted the crusts are too hard. And when untoasted it is chewy and sour.
I'm happy for anyone who likes it, but I'm looking forward to when it is no longer 'the thing' and therefore not everywhere.
Thank you for listening to my Ted Talk.

You obviously haven't had the right kind. Sour dough is the best. The best I tell you!!

@Ladybugger 👏
I often describe certain local cafes as "flat white, sourdough and avocado" establishments. Tells you everything you need to know

Tastes rank and gives me mouth ulcers!!

love it! But it’s best when fresh and toasted. It’s not great as a sandwich bread.

Ooh, do you have the recipe for this, and would you be willing to share 😉?

Hot toasted and dripping with butter.
Brilliant.

I’m not sure that is true actually. In the bigger scheme of things it might be easier to claim it is supermarket bread that has been a trend. Before the introduction of bakers yeast, which was an industrial yeast product in the 19th century, all bread was traditionally made from a starter or sourdough yeast. Combined with the GM flour we now use ( spelt is in fact now closer to traditonal wheat) the supermarket bumpf is a fairly mutated industrialised affair. That’s before we start on the upfs and additives to keep it artificially fresh etc …

Jason's wholemeal ciabattin sourdough is 100% my favorite bread at the moment. Not for a sandwich, but toasted or with soup.

I love it. I can't be arsed making me own though. Too faffy.

Lovely toasted

Blinkin love it. A family friend's is amazing and there's a couple I love at M&S (San Fran sourdough and a sour dough baguette sized bread stick).

Yes you're right, absolutely in the longer term supermarkets / capitalism etc created an artificial desire for crap processed bread.
I'm referring more to the fashion for sourdough in recent years, where I think in a lot of places (I means, cafes and restaurants really) sourdough has replaced all bread for no reason other than fashion.
If the choice was sliced processed white or fresh sourdough, I'd choose the sour dough.
But I do prefer a traditional bakery loaf, or a crusty white baguette.
I'm just excited so many people agree, I thought it was just me!

All you sourdough lovers, I highly recommend you listen to The Food Programme from last week on Radio 4 (BBC Sounds). It explains why it's such great stuff, you'll love it!
It's very interesting but I still can't stand the stuff 😹

I love it, both rye sourdough and pain levain types of bread. I have my own sourdough culture which is now over 15 years old.
I’m gluten intolerant and sourdough bread is the only thing I really miss badly. My culture has been dormant for several years now, sometimes I’d wake it up to bake for my family.

Rye sourdough bread is what I grew up with though, I never considered classic toast white sponge kind of bread as something edible.

Haha, I know, just because something is healthier doesn't "always" mean it tastes better. I make homemade bread, but prefer other textures to sour dough, I love seeded, asian honey buns etc. It is subjective.

I honestly think it has more going for it than just fashion. It seems to be lower Gi and I think that will see at least a degree of longevity. And some of us truly prefer texture do the demand won’t vaporise. What might happen is a few restaurants will start trying to different and menus will read: “ carrot soup with toasted crap bread straight from the supermarket” just to sound original ( well not that wording maybe …)

“Fine crumb bread” it will probably be billed as! 🤣

Love it - especially toasted. I like my bread moody.