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.

I agree! My oldest makes the bloody stuff, there's always a jar or Tupperware on the go with it. I'd much rather we had a nice ordinary loaf made in the bread maker, proper yeast and with a reasonable soft texture. But no! We have to have sourdough. I can actually make decent bread much quicker.

Agree - brioche rolls are vile. Sickly sweet and full of crap.

You can’t beat an artisan sourdough 🙂🙂👌😊

100% this

I hate the crap you get in cafes that's a chewy holey thing with such huge holes there is hardly any proper BREAD left. I mean it has zero crumb structure left it's awful and to my mind not good quality sourdough.

Its a silly Instagram trend to have this daft rock hard stuff with holes an inch across.

Proper sourdough has a nice crumb structure and you can butter it without the butter just disappearing!

Bring back the light white crusty baguette!
sourdough has its place but it’s bloody everywhere!

I dont even think Warburtons and other pappy excuses for bread are proper bread
Its UPF
I make my own sourdough, its nothing like supermarket sourdough
If its soggy and nasty its not sourdough

Out of interest, what exactly makes a loaf "artisan" vs just "baked by a normal person"? And why do you find it so superior to the "normal person" type?

I'd take the scratchiest, holiest, toughest sourdough over Warburtons every day of the week.

Warburtons is full of absolute shite.

At least good sourdough is real bread.

Jackson's. Proper bread.

Not mass-produced, slow fermentation, just flour, water, rising agent, salt, no additives or preservatives, made by skilled people.

I hear you, sister! DS brought a nasty, chewy, hard sourdough loaf home yesterday instead of a nice farmhouse...I swear that I could now use it to hammer nails into a wall!

This is the nastiest post I’ve ever read on mumsnet. Reported.

jokes, but noooo I love sourdough!

Oh, you've found a café that's actually open and actually sells the things that they say they sell? Interesting. Tell me more.

So you're a fan of upf shite?

Long live sourdough

I absolutely love a fancy poncy bread. But sourdough is always, always a disappointment.
I actually don't like my burger in any roll but a sweet bun is the worst. I don't eat them often but we ate at a seaside cafe last week that ONLY did burgers and I asked for it bread free.

I’ve never been bothered about it but recently went to a sandwich shop near where I work in York and they specialise in sourdough, it was gorgeous, they were on James Martin’s Saturday kitchen a few months ago.

At a local cafe I often swap the sourdough to granary as I find the crusts very hard to cut. I once at a different cafe swapped the sourdough for brioche as I had just been to the dentist and was scared of undoing their good work.

Sourdough is far and above any other bread! Particularly handmade. With avocado and an egg for me - true millennial

I’ve just bought a reduced priced as it’s Sunday San Francisco crust white sourdough from Tesco and it was bloody lovely with butter, ham and mustard.

Sourdough is simply one method of fermenting and aerating dough, arguably a bit better from a health perspective. The chewy, stretchy, crusty "artisanal" texture with large holes that you’re not keen on (I'm not a huge fan either) isn't unique to sourdough process... you can get exactly the same result with commercial yeast. For some reason, those characteristics have become closely associated with sourdough, even though they're absolutely not exclusive to it.

Try breads from German or Eastern European bakeries. Many of them are traditionally made with sourdough starters and show off that umami "tang" but they're a completely different style.

Love sourdough, hate brioche, love marmite, love marmite on sourdough with lots of butter. Toasted or untoasted.

I love sourdough, but I hate hotdogs or burgers served in brioche. Too sweet for me

X 100! Sweet rolls don’t belong with anything savoury!