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.

Has to be done at home to get it right, lightly toasted...........try Jason's, its lovely😋
My attempts at making it in lockdown when couldn't get flour or yeast are another story🤣 I always bake but had to buy a 25kg sack of flour from a mill and make my own starter as no yeast for sale anywhere, soon changed to flatbread as wanted to keep our teeth!

I dint see the point if sourdough at all. The crust is rock hard, it's tasteless and the inside is like rubber. Gail's bread is also all crap.

It's awful. Only thing worse is gluten free bread! Luckly I live in Germany where we have proper bread.

Just cutting through it is painful never mind eating it. Hate the stuff

I make Rye at home.

I miss German bread.

Hate the stuff. There are two decent places nearby for lunch, one in particular caters for tourists (I'm in Ireland) and while I do eat in them the bread offers annoys me. First place does an excellent lamb stew, it is exceptionally good but its served with Guinness bread, at least they've reduced it from two slices to one recently so less waste, there is no alternative bread available so you can't get it swapped. The second place does a really good open steak sandwich, lovely local beef, really tasty and tender with fresh mushrooms, onions and piping hot pepper sauce but its served on sourdough bread, yucky. Could be fabulous but just isn't. Again sourdough is the only bread available there so can'teven request an alternative.

I love it but won't be using this bakery again.

Imagine if a cafe put a sign up boasting 'no sourdough' or 'sourdough free zone'. I think that might go down well with a certain cohort.

We used to buy bread from a local baker who did sourdough but also normal bread, and his bread was amazing. Sadly he couldn’t afford to keep running but I still think about the bread sometimes. Every other “good” bakery near us does bloody sourdough. I long for a more old school baker, when I go to see my mum the fact that the local Coop stocks stuff from the good bakery in town is a real highlight.

I don't feel that the alternative to a sourdough loaf is soft or sliced. 50/50 or Warburtons Toastie etc neither make good toast or sandwiches. It's the way nearly all bakery bread these days is sourdough that seems wrong. Be nice to see a resurgence of other types of decent bakery bread

I am fortunate to work near an independent baker doung proper tin loaves and cobs and baps and all the old school favourites. They do the most amazing multi seed loaf, my God it’s too die for and they even slice it for you. They’ve got a click and collect service so I usually order two big loaves and keep them in the freezer. Take out slices as and when I need them. Yum.

I don’t mind it if the slice is very large so the ratio of actual bread to holes to crust is decent. I hate when a slice is just mostly crust and it’s a &£&*% to get through.

I once ordered a sausage sandwich in a pub in Blackheath and it was made with sourdough. Almost impossible to eat. A properly made, thick, white fluffy proper bread is gorgeous and the only thing for a sausage sandwich!

Guilty confession: I prefer biting into lovely, soft clouds of white bread, but nice white bread with a crispy crust (not bog-standard sliced).

Some some exceptionally 'authentic' sourdough cost me a crown last year...and nearly a grand. 😖

Sourdough smeared with garlic paste, topped with vine tomatoes and drizzled with extra virgin olive oil and some molten salt. Yum.

me and my husband got a pizza from papa johns as a treat. they gave us a soughdough base (by mistake)
it absolutely stunk- tasted rank aswell.

why on earth would anyone think its normal to use it as a pizza base 😅😅

I love sourdough. Warburtons / Kingsmill / Hovis etc. is dreadful stuff which tastes like cardboard, I wouldn't touch it with a bargepole!

You do know there are other breads in between those two right?

Freshly baked seeded, granary, tiger, ciabatta, flatbreads...all sorts that might even meet your lofty standards.

Yes, I am aware of those, but I've yet to find one that is as good as sourdough.

Can I add malted granary to the list? Horrid sweet stuff with an overpowering flavour - ruins a sandwich or soup. What is wrong with just decent crusty white bread? Why is sourdough/granary deemed so much better?

One of my daughters makes sourdough, takes days, whereas I can make soda bread in less than 45 minutes, and a normal loaf in a couple of hours. Both (I think) very superior.

Yabu

I went to a fancy brunch cafe with my grandson, paid a fortune for eggs benedict on sourdough toast. I couldn't even get my knife through the sourdough toast. They should have provided a hammer and chisel instead of a knife and fork.

Absolutely!!

Down with brioche!!

It really hurts my teeth. I find it unpleasant - it's like a chore to eat it as it's often rock hard.
I don't like it and I'm going to request non-sourdough wherever I eat from now oin.

The only bread that does not make me bloated is sourdough.

It's like marmite I suppose, love it or hate it (I cannot stand marmite btw 😆)

Possibly with people who don’t like chewing or whose teeth or dentures are troubling them?