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?!!

It's so easy to make. Some folk online make massive song and dance about hydration levels etc but it just takes a bit of patience and a hot oven

Love it. Make it every couple of days. Recently I retired my starter, which had sat happily in the fridge since lockdown, in favour of a new version. Agree it's nicest really fresh and untoasted. And I do find the whole process of making your own bread very pleasing and satisfying.

It can be amazing, or it can be like shoe leather.

This made me chuckle. When I used to do the shopping for my father I sometimes bought him , as a treat, expensive bread from GAILs. If it was sourdough he would insist that it had gone off and ask me or his carer to buy him a 'fresh' loaf - I'd tried to explain it was an artisan loaf etc..but he was adamant they had seen me coming....

Far nicer than normal bread as long as you buy the decent stuff. Plus you get far less bloating

One thing I have learned to my cost (I love a bread sauce occasionally with a roast) is that you can't make bread sauce with a sourdough bread. M&S do a sourdough baguette which is really nice and close in texture to a 'regular' baguette. But I tried to make bread sauce with the leftover though and it curdled the milk.

I don’t. The person I was replying to however was suggesting there was something wrong with people who like it.

Calm down.

I mean I wouldn't want it for a bacon sarnie, but toasted with avocado and eggs or ripped up and dunked in balsamic vinegar/olive oil/dips, it's perfect.

No, I'm not fussed on it. I like rustic breads but not this.

I’m excited to have my baby so I have thoroughly enjoy a fresh sourdough loaf with lots of salty butter.

Sadly GD is preventing me from doing so now.

I agree. Spain's bread in the 80s and 90s was awful with the exception from a few bakeries in Barcelona. It had become too commercial without the essence, and soul, of the real artisan bread of previous decades.

Fortunately, it changed when people had enough of crap and were prepared to pay more for real, properly made bread. In Madrid, there are hundreds of obradores, small independent bakeries in almost every suburb, making bread the way it always was - traditionally with masa madre with many grinding their own flour combinations.

The UK and Australia, where I live, are years behind these kind of bakeries.

The thing that surprised me most about San Francisco was all the sourdough rolls bobbing about in the ocean; clam chowder as a takeaway is served in a sourdough 'bowl' and the discarded ones tend to end up in the water.

I don't like, or get, sourdough either.

My mouth watered at the thought of sourdough as in trying to be low carb at the moment.... so no OP, I don't agree 🤣🤣

I'm coeliac so can only have the GF versions and GF bread isn't very nice but my DH & 2 DC's eat the Jason's one regularly, they do different types and DH says it's the best one. He said some of them are horrible and barely any sourdough in them. DC's like the plain white one which does just look like normal bread and DH likes the seeded one and I think it does look quite tasty, especially when toasted with loads of butter but unfortunately I'll never know! The Jason's ones have barely any ingredients in them too so much better for digestion without all the preservatives.

Sourdough sandwiches are pretty shite but I actually prefer sourdough pizzas to regular.

I can't abide it. That and the ubiquitous brioche. Yuck.

Yes but only toasted.

Jason's Majestic is amazing.

Another amazing bread is crosta mollica - not sourdough but the wraps are just flour and olive oil. They also do an amazing rosemary panini.

I like Sainsbury's part-baked sourdough rolls. It's only good fresh out of the oven, otherwise it's too tough.

My absolute favourite and need to enjoy it while I still have the teeth for it.

Toasted, it's a great vehicle for lots of butter but otherwise, in my opinion, it's overrated and over priced.

I only like the Rye sourdough, M&S used to do a nice one but I haven't seen it for a few months now, maybe just our store. They did a small uncut loaf and a larger sliced half loaf but I can't seem to get either recently

Proper sour dough bread is the least harmful type of bread for people with diabetes

Also really nice drizzled with olive oil.

Or avocado smashed on top and drizzled with balsamic vinegar. That makes me feel like I recreated a posh breakfast.

I used to quite like it when it was a bit of a novelty. Apparently the supermarket ones aren't real sourdough. They use the chorleywood method or something? But yeah, it's flavour is too strong. It imposes on the fillings in sandwiches, and is only acceptable toasted. But then it goes rock hard. Now you seem to see the majority of 'fancy' breads being marked as sourdough.
Like just make normal bread without loads of UPF?