To wonder what cafés are doing to their sourdough?!

[Cadogan66]

Why on earth do I need a chainsaw to cut through my avocado toast anytime I go to a trendy cafe? It’s at a point where I’m actively put off ordering any ‘on toast’ dishes as it’s always severely humbling trying to get a standard table knife through them. We eat & toast sourdough all the time at home - it’s never as rock hard as that!

Yes, I know this is a massive first world problem before anyone gets their knickers in a twist..

Stay at home next time and have a couple of slices of thick sliced Hovis with loads of butter and a cup of tea.

There’s a happy medium I think. Regular supermarket loaf bread is absolute mush!

Yes agreed you really need a decent steak knife. It's delicious though. We have a wonderful local baker who does sourdough and their loaves are the same but when I make avocado on toast at home I cut the slices in half so I can pick them up and bite like normal toast.

Sourdough is just bread made with a starter as a leavening agent instead of yeast. There's no 'should' about any aspect of it.

I make one yeasted loaf and one sourdough (from my own starter) a week, neither of them are hard, crispy, tough or anything else. Just yummy

I don't understand why bakeries want to cook it until it is burnt, then sell it as traditional. I love the taste of sourdough, but not the tooth breaking crust of over bakedness.

Sandwiches should not be comprised of sourdough

Sourdough dishes (eggs Benedict etc) always need to be served with a steak knife and it annoys me very often that this occurs to me but absolutely no one in the actual restaurant trade.

Mystifying isn't it. A lovely crusty baguette with butter, or bread that tastes .. sour?

It's massively popular, so I know I'm in the minority and all that.

Agreed - too often a sandwich is served between rock hard shards of bread