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.

@PenCreed i find most of the bakery products in the co op really good, about as near as I can get to proper bakery bread, I really like the sandwich baquette, and the breakfast pasties, they’ve got a new one brie and cranberry which is lovely. we don’t have any ‘old school bakeries’ here anymore just expensive pretentious ones. I don’t like sourdough either it’s too chewy.

What's molten salt?

I assume autocorrect of Maldon

One exception: lobster rolls.

Fully with you OP!! Only thing is you forgot to mention it taste like bile acid...

I don't mind sourdough but brioche can fuck off 😆

No, I do not want burgers/hot dogs/anything savoury on a brioche.

I am very surprised that the sourdough lovers appear to think there is only sourdough and chorleywood sliced white bread.

Either they are completely unaware that they are missing out on tens or hundreds of other types of bread product in between those extremes; or they're being deliberately snobby and obtuse about it.

I don't mind the bready bit of sourdough but hate the crust if it's too thick, hard and burnt. It's inedible like that.
My son bakes sourdough with an edible crust, but so called professional bakers so often just have windows full of burnt loaves.

Wouldn’t know, never eat lobster, because of the cruel way they’re usually killed.

Yes let’s go back to your hyper processed bread with ingredients we can’t pronounce so it never goes off, don’t forget the added dose of reflux from all those preservatives. good times.

Yabu. Warburtons and other sliced bread is rubbish.

Its sour and smells and tastes off

Wholemeal is slightly better

I just like plain home made bread, overnight no knead bread, lovely and wheaty and tasty.

I have terrible teeth and my heart sinks when something lovely arrives on sourdough because I fear for my fillings (I managed to shatter a tooth completely on a marshmallow once). The crust is too hard and slices the inside of my mouth and, having the rubbish teeth and not the jaw muscles of an XL Bully, I just can't eat it.

I do like brioche buns although I'm not a huge fan of bread full stop.

I was just about to say this!!!

Dont they know how to make bread??

And how do the normal sourdough people make it, if not exactly like that? I'm not sure they'd take kindly to being called unskilled, given how highly they rate their own loaves.

What separates them from the magical "artisans" who make sourdough that tastes like angel's food? Perhaps a floury smock? Water taken from their own babbling brook which runs outside the ancient windmill they bake in?

The sourdough lovers sound very,err,sour. 🤣

I usually bake my own brown soda bread but I don't like sourdough. Not the taste, the texture.

Now for a real treat, I'll have two rounds of sliced batch loaf, Kerrygold butter, a few slices of extra mature cheddar, Tayto cheese and onion crisps. Press down, take first bite, and mmmmmm. Gorgeous.

Bet you can't guess where I was born ha ha 😊

I have given up and bought a breadmaker. Lovely bread whenever I want it.

I like sourdough, I do not like brioche so that can get in the bin.
I don't want a burger served on chewy cake thanks

Sorry to derail the thread but would you mind sharing your soda bread recipe? I’ve tried so many times to make it and it always fails 🙈. Goodness knows what I’m doing wrong because I have a great wee honesty box business for sourdough, focaccia etc

Don't you have a proper bakery nearby? Or a market? There's at least half a dozen bakeries I can buy from in the places I usually shop.
Eg. theitalianbakery.co.uk/

I bloody love sourdough and I’m not a bread person usually

My current bread is a sourdough rye, very soft, no holes, lots of flavour.

Sourdough is just the leavening agent, the holes are due to different reasons.

Tough, dry nasty chewy bread. Gail’s - why do people think that bread is even nice? It’s hard and dry.

Bagels and brioche can jog right off what is the actual appeal of either of them? Each to their own but not for me. I prefer artisan bread, which is a bit like sour dough.