to wish sourdough would go away?

[Turtleyturtles]

Sourdough is still everwhere in cafes and restauants. Why? It's either tough or crunchy in a bad way. It's often riddled with holes. Butter doesn't work well on it, what with all the craters. It's not a nice base for things on toast, it's even worse untoasted. Nasty scratchy bread. Why can't we have normal, fresh bread/toast back on the menu? Cafes advertise it on the menu like it's a good thing. Smashed avo on sourdough. GET IT OFF THE SOURDOUGH and put it on decent toast. Even a slice of Warburtons would better. I found a dank, soggy, tasteless piece sinking into my soup in a restaurant last night. Weird. Rant over.

This has made my Sunday morning.
I dread eating out at the best of times with my husband because he is a nightmare with menus (who else lives with a chef?)
Sourdough bread is his biggest annoyance, a starter pate should come with Melba toast, thin but still spreadable or tipped in the pate. Not sourdough.

With soup? He will return it to the kitchen.

He had an intense conversation with the waiter in the Boston MA Cheescake factory about the shepherds pie (beef!!)

Please don’t start him on the Eaton Mess that comes with mixed berries.

If he catches Brakes Brothers delivering to a restaurant he has a pretty good idea what standard the kitchen is.

yep, every thing you said about sour dough is true as far as I'm concerned.
Why do some restaurants come up with these awfull cheffy things, bit like burgers that were raw in the middle a few years ago.

and who wants a burger on a semi sweet roll, keep brioche for bread and butter pudding