By ERICA MARTINEZ
Your Store-Bought Sourdough Bread Might Be Sourfaux
In 2015, the United Kingdom-based Real Bread Campaign (RBC) initiated a campaign to promote real sourdough bread and educate shoppers on identifying fake versions, or “sourfaux.”
The RBC asserts that genuine sourdough should comprise only flour, water, and salt. However, numerous bakers incorporate commercial yeast into products labeled as sourdough.
Instead of commercial yeast, sourdough utilizes fermented flour and water as a starter, fostering yeast and lactic acid bacteria to leaven the bread and impart its unique flavor.
Consumers can avoid wasting money on fake sourdough by scrutinizing ingredients. Leave loaves containing additives like baker’s yeast, baking powder, or vinegar on the shelf.
Sourdough has a shelf life of just a few days, yet it freezes well and maintains its quality for months, whereas “Sourfaux” tends to deteriorate after being frozen for a period.