Even though I'm basically neutral towards sourdough itself, I really enjoyed this read.
I find the obsession with sourdough in the upper middle class and the trendy crowd a bit annoying, to be honest. So, as far as the social phenomenon goes, I'm with you all the way. As far as the stuff itself is concerned, I don't really care, but I love a decent rant when I come across it.
You don’t like the kind of people who are pre-disposed to ask for sour-dough. As a bearded man who also likes real beer and football, it’s long been apparent to me that I’m unlikely to feature in any calendar pinned up in the Bindel work-shop. But there is sour-dough and sour-dough. Some bakers really do produce loaves that are not only over-aerated (so any filling falls through each slice) but also cursed with a splintering, teeth shattering crust. Er…others do not. And unlike ‘normal bread’ which goes mouldy, a good sour-dough loaf is usable (if only for toast) a week after it’s left the oven. While admirable in a pooterish kind of way, a one-woman war on sour-dough is ultimately hopeless. Today, too many people who really care about the bread they eat genuinely prefer sour-dough. They also now know which bakers, breads and varieties to avoid. It’s like wine. There will be those that still don’t touch Chardonnay because the Australians massively over-oaked it in the 80’s. As a result there is more top-value, decent quality White Burgundy for everyone else. Further, the sour-dough pizza boat sailed long ago. It’s now a staple of pizza-making amongst specialist pizza chefs - and with good reason, in the right hands it delivers a better texture/taste experience. That said, I too am irritated that sour-dough is displacing focaccia and other more appropriate bread styles in many restaurants. That can’t be justified. But blind prejudice against sour-dough is like blind prejudice against anything (with the possible exception of Tottenham Hotspur) Completely self-defeating and inevitably wrong.
Totally respect your POV regarding traditional breads from round the world, they should be revered and respected. I need to put my hand up and admit to being a massive sourdough fan. However, it started as a dietary need for me, my stress induced stomach issues from years back mean I cannot digest regularly fermented bread, however much I would love to eat traditional bread from round the world I cannot. I detest faux sourdough that is found in most Anglospere supermarkets, it's a 30+hour rise for me or nothing.
I would like to note that prior to modern technology, which isolated and purified the most efficient yeast, the 'starter' or 'mother' (which is a form of yeast) was used to leven all breads, sourdough included.
Even though I'm basically neutral towards sourdough itself, I really enjoyed this read.
I find the obsession with sourdough in the upper middle class and the trendy crowd a bit annoying, to be honest. So, as far as the social phenomenon goes, I'm with you all the way. As far as the stuff itself is concerned, I don't really care, but I love a decent rant when I come across it.
That's hilarious. I too am sick of sourdough.
100% agree on every point. It also just tastes … sour. It’s heavenly when you find a proper loaf of bread. The staff of life - why ruin it?
Yes! I feel seen.
You don’t like the kind of people who are pre-disposed to ask for sour-dough. As a bearded man who also likes real beer and football, it’s long been apparent to me that I’m unlikely to feature in any calendar pinned up in the Bindel work-shop. But there is sour-dough and sour-dough. Some bakers really do produce loaves that are not only over-aerated (so any filling falls through each slice) but also cursed with a splintering, teeth shattering crust. Er…others do not. And unlike ‘normal bread’ which goes mouldy, a good sour-dough loaf is usable (if only for toast) a week after it’s left the oven. While admirable in a pooterish kind of way, a one-woman war on sour-dough is ultimately hopeless. Today, too many people who really care about the bread they eat genuinely prefer sour-dough. They also now know which bakers, breads and varieties to avoid. It’s like wine. There will be those that still don’t touch Chardonnay because the Australians massively over-oaked it in the 80’s. As a result there is more top-value, decent quality White Burgundy for everyone else. Further, the sour-dough pizza boat sailed long ago. It’s now a staple of pizza-making amongst specialist pizza chefs - and with good reason, in the right hands it delivers a better texture/taste experience. That said, I too am irritated that sour-dough is displacing focaccia and other more appropriate bread styles in many restaurants. That can’t be justified. But blind prejudice against sour-dough is like blind prejudice against anything (with the possible exception of Tottenham Hotspur) Completely self-defeating and inevitably wrong.
Also, sourdough often has a massive hole in it, which adds to the overall dysfunctional nature of the stuff.
I make sourdough sandwich style bread about once a month. Not a big bread eater. I agree, the rustic loaves will remove all of one's fillings.
Brilliant and hilarious, thanks JB - no more fckin sourdough!
right on, sista!!!
Totally respect your POV regarding traditional breads from round the world, they should be revered and respected. I need to put my hand up and admit to being a massive sourdough fan. However, it started as a dietary need for me, my stress induced stomach issues from years back mean I cannot digest regularly fermented bread, however much I would love to eat traditional bread from round the world I cannot. I detest faux sourdough that is found in most Anglospere supermarkets, it's a 30+hour rise for me or nothing.
I would like to note that prior to modern technology, which isolated and purified the most efficient yeast, the 'starter' or 'mother' (which is a form of yeast) was used to leven all breads, sourdough included.
👍🥰
😭😭😭