How to avoid getting duped by fake sourdough
HTML-код
- Опубликовано: 8 июн 2024
- 🔥 Take my new course and start making great sourdough. Right away. With confidence: courses.truefood.tv/courses/m...
How to identify REAL sourdough at the grocery store - and why it matters!
=================================================================
MY RECOMMENDED BAKING GEAR: truefood.tv/baking-gear
=================================================================
Getting your baking equipment via these links helps support this channel
FACEBOOK: / truefoodtv
INSTAGRAM: / truefoodtv
TWITTER: / truefoodtv
WEBSITE: www.truefood.tv/
===========================================
For partnership, licensing and speaking inquiries: info [at] truefood [dot] tv
TRUE FOOD is created by MANIC MEDIA, and maintains a strict independent editorial policy: www.manicmedia.us
00:00 The lie of pre-packaged sourdough
01:35 Benefits missing from pre-packaged sourdough
02:15 Gluten intolerance
02:37 How to tell your bread is REAL sourdough
04:05 Flavor difference
04:44 Where to find REAL sourdough
05:15 Make sourdough with me!
Something tells me commercial, non-artisanal, sourdough bread lack bubbles because the people who purchase it expect to use it like other pre-packaged bread loaves (e.g. Wonder Bread) to make sandwiches. While I absolutely love sourdough, I'll have to admit that the bread doesn't make great sandwiches. The bubbles leave room for filling and condiments to leak and fall out, and the crunchy outer crust can cut people's mouths if it's fresh or toasted. The knockoff bread ends up being a better choice for the customer, chefs, and the restaurant. The customer doesn't cut their mouth, the chef doesn't have to pick through slices of bread to find ones without holes, and the business saves money because it wastes less bread--or doesn't have to make a dish (e.g. bread pudding) out of the undesirable pieces.
She’s BACK!!!
I’ve missed your videos!☀️
I’ve seen commercial “sourdough” loafs that don’t even bother to have a sourdough culture as an ingredient, instead relying on sour flavoring agents (poorly) replicate the flavor.
Some commercial “sourdough” loafs do have culture as an ingredient to add flavor but still rely on commercial yeast to drive the bread. Some of those actually aren’t terrible.
Yes, definitely! A video covering gluten differences, low glycemic index, improved gut health, and more of the TRUE potential health benefits of sourdough, would be great!
My bread recipe book describes modern supermarket bread as “the cheapest way to make water stand upright”. I love making my own 100% rye soughdough, very little effort once you have a good starter in the fridge, and the cost is about £1.50 GBP per 1 kg loaf, including electricity, so way cheaper than anything you could buy anyway.
That description is brilliant!! And well done to you -- I bet your bread is delicious.
I love rye and I love sourdough. Where can I get the recipe you used, including how to make the starter? Thanks.
@Sun Search For the starter, its easiest if you can just find someone who already has one, and you can just get a bit of theirs. To make your own though, its a process. You combine in a large clean jar 10g rye flour and 30ml water, stir until evenly distributed, and leave for a couple of days somewhere dark. Then you will discard half the mixture, and add another 10g rye and 30ml water, and repeat those steps. You do this for several days, until the mixture is bubbling and alive. (It may go through a stage where it smells weird, off, but persist, eventually it should smell fruity, a bit sour, and bubbly). Everything that touches the mixture (the jar, the spoon) should be very clean, to avoid introducing bad bacteria.
When you've got your sourdough ready to use, then the steps to refresh it, ready to make dough, are basically the same: Add 150g rye flour, 300ml water to the sourdough starter jar, leave overnight at room temp, then reserve 50g of that mixture as your new starter, the rest add to a mixing bowl, ready to use.
To that, I add 330g rye flour, and 200ml water, 5g salt, mix until combined, then add straight to greased baking tin(s) (don't fill up more than half way, it'll rise). Leave this somewhere covered for 3-6hrs, until its risen, and bake in a preheated oven, at 240 C, dropping the temp to 220 C after the first 10 minutes, for a total of 35 minutes.
I often add a mixture of seeds (sunflower, pumpkin, sesame, poppy), depending on what I feel like, to that base mixture, to add a bit of variety, and caraway seeds sometimes too.
I leave my soughdough jar in the fridge, when its not being refreshed. It'll last in here for several weeks, but its best when its refreshed and used every week. If you make bread every few days, then it'll always be at its best, weekly is probably most practical, and less often than that, then the loaf won't rise as much. If you don't plan to make bread, you can still refresh the sourdough to feed it, to keep it healthy, but you'll just have to discard the amount that would've gone in the dough. Maybe you could make weird pancakes instead with the "soughdough batter" :)
Thank you for the detailed starter recipe...appreciate the attention to detail. So I can use some of the starter now and save some for later baking? How long will starter last in the fridge? Can it be frozen, later thawed and used?
@@broadcasttttable I've not tried freezing and thawing, but I don't imagine it would be a problem, you'd probably need to refresh it two or three times after thawing before using it, to get it back to how it should be. In the fridge, if you refresh it weekly, then it'll last forever. If you forget, then it'll start to lose its vitality slowly, as it gets more and more sour, but can always be rescued after a couple of refreshes. It can start to develop a dark liquid on top, which is fine too. However after a month or so of neglect, it'll probably start to develop bad molds, at which point you may have to chuck it out and start again. If you treat the sourdough right, then it can be used over and over again for every loaf you ever bake, you should never use it up, since you always reserve 50 grams of the refreshed starter back into jar into the fridge.
Your channel is so rewarding. I’m relatively new to this channel so not only am I enjoying it, your approach is so inspiring and helpful! Thank you for all you do!
I absolutely love your rants!!! We need more!!!
The French government, being concerned about this problem of misrepresentation, actually passed a law called the Décret no. 93-1074. It is a law passed in 1993 that defines what a traditional French bread (and sourdough) is and what additives and ingredients are permitted in order for it to be sold using the term "traditional French bread", "sourdough" and others. For the case of sourdough, it states that the it must have a ph of 4.3 and a crumb with a naturally occurring concentration of acetic acid of at least 900 PPM. ("potentiel hydrogène (pH) maximal de 4,3 et une teneur en acide acétique endogène de la mie d'au moins 900 parties par million."). I wonder if there are similar laws in other European countries (I doubt there are in North America).
Keep them coming Nicole! You gave me what I needed to raise my sourdough baking to the next level. My family won't eat commercial sourdough anymore so now I'm a weekly baker!
Be careful. Pepperidge Farm remembers! 🙂
Non-sourdough loaves can still develop large bubbles so Looks alone shouldn’t be indicative. Also that particular brand might not be “sourdough” but there’s no reason why large scale bakeries can’t use sourdough starter from natural yeast in their process even if they add additional ingredients later.
There is also no FDA standard of identity for sourdough, so there’s actually no way of guaranteeing your artisan loaf at the small bakery is actually sourdough either.
Food is complicated. Producers don’t have to prioritize the same things you do, better just to find the right producer than the right product.
This is so informative! I've never tried my hand at bread making but with your encouragement I am going to attempt it.
Yay!! You can do it!
@@TrueFoodTV you're such a great motivator 👌
Mass-produced flour products almost always contain raising agents, i.e. baking soda / powder. One problem with baking soda is its "excessive" nickel content, which is responsibele for most skin problems, but also for internal health problems such as constipation, migraine, asthma.
Another great video. Thank you!!!!!
I will protect you when the big bread 🍞 companies put a target on you!! 😊😊❤❤
My hero! 🤗
Buying bread is DEAD. I only learned a couple of months ago, and now I won't eat store bread. Haven't conquered sourdough yet, but ANY bread is better than store bought.
The inclusion of YEAST in the ingredient list is a dead giveaway. Even our large regional grocery chain sells fresh-baked "sourdough" loaves that are clearly NOT sourdough. But we know better. BTW: Did you intentionally use "ghoul" lighting for this scary video?
Yes, a video on gluten would be great!
I actually have been playing around with a blood glucose monitor that I got recently. Yesterday I made (*your) sourdough bread (delicious!) and tested my glucose before and 1 hour after. I could not believe it. My glucose actually went DOWN! Like 8 points down. I was totally expecting it to go up since it’s “carbs” but it didn’t. Just goes to show how beneficial sourdough really is!
Just to add, I had some full fat yogurt/kefir mix before the bread and I’m also making the bread with 75% freshly milled grain. Not sure if that makes any difference but just wanted to add. Thanks Nicole!
That's fascinating insight! I'm sure a lot of it has to do with the freshly milled grain - all that fabulous nutrition (fiber! protein! good fats!) going into your bread. Well done!
So why does the USDA Allow companies to use the term sourdough if it’s not true sour dough. U should start a campaign to lobby them to ban this false use of “sourdough”
Good Video 👍
Great presentation!
You are preaching to the choir.
Does your course cover making sourdough bread with freshly milled whole wheat flour? TIA 🌸
The difference in speed is mostly due to the amount of yeast, sourdough starter has less than one tenth of yeast compared to normal breadmaking
Where are the holes! That had me dying 😂
when i tried real bread from a local bakery i could never go back to store bought bread
Thanks for producing this video, I didn't know the difference of commercial sour dough and true sour dough.
So are there ANY supermarket brands of sourdough bread worth buying? Brand names?
More garden videos please!!!!!!!!!!
Nicole Can you recommend me a store where I can buy good quality flour? The milling at home is not an option for me. Thank you
White, wheat, and sourdough? But white bread is wheaten.
And sourdough is very often made from wheat flour too, although I guess I could also be rye or something.
This reminds me of when my mom baked her Italian Bread and then said the same thing about the bread in the plastic bags that had no taste and was mushy.
Mom's always right! ;)
All ppl have to do is make their own. I was never taught to bake, but I learned and learned how to make my own starter without using the baker’s yeast.
I misread the "bread" in the title as "beard" and I was deeply confused for a second, like "I do not have a beard? How could a beard be a lie? and why is specifically *my* beard a lie?" Needless to say, it's two am and I should be sleeping
You is right!!! Many do not realize food is "mass" produced. Quality is sacrificed.
Your husband seems to be a very lucky man!!!
So much made at home is so much better.
Industry has one focus, where money is the bottom line. Profit. Which is reasonable but not at the sacrifice of quality food.
Consider Raviloi, other pasta, even bread, a little fiber could be added just to reduce cancer risks.
I've found better food is from mom and pop operations.
Can I got an Amen.
I quit eating bread or anything with wheat months and months ago and my digestive system is so much happier because of it. I might have a donut on the weekend but that's about it. You should try to quit eating bread yourself, replace it with sweet potatoes or regular potatoes. my suggestion would be to try not eating bread for a couple weeks and see if it makes a difference. Real sourdough bread is ok for you, but the bread they make today is mass produced and all the nutrients are gone. That is so hard on your gut.
That's why I make my own sourdough bread and grind my own wheat. The bread my family eats is packed with nutrition, our bodies feel great when we eat it. I have no plans to give up on real sourdough anytime soon!
Yes! Please make the gluten video. Thanks.
even some sourdough at bakeries use starter culture..and yeast...but call it sourdough....you have to ask....great content Nicole!
The link for your course seems to be broken
thanks for the heads-up! it's fixed!
Bahaha! "Why must you turn this restaurant into an eatery of LIES?!"
Did not know sourdough can prevent cancer and diabetes. I need to eat more organic because that can affect my IQ.
Most of the packaged ‘bread’ these days could be used to plaster walls. Yuk.
Yes please
Ha Nicole, takes a bite and see
“Yup tastes like air” fun
EASY to avoid, MAKE YOUR OWN !!!!!!!!!!!!!!!!!
damn bro. ur videos always appear when I buy sourdoug.
Nice
What are you going to do with that crap now?
Do you remember getting suckered into buying fake sourdough? Pepperidge Farm remembers 😏
I enjoy a nice Jewish rye!
A very wonderful channel, but please add translation into Arabic
You Americans sue each other for everything all the time (we get that impression in Europe) why not say you are allergic to yeast, then take them to court?
Simply put, the thought that all Americans (US) sue everyone else… this is simply a myth. Some people sue others. Most do not. The problem with assumptions like this is that generalizations are based on outliers or anomalies.
Listen, no offense, but what are you talking about? Proofing in sourdough is provided by bacteria,
Primarily Lactobacilli, NOT yeast. That is the point. Modern bread is made with yeast and the proofing comes from fermentation by the yeast. Ancient breads were made without added yeast using starter cultures of bacteria, and this is the source of the sour taste. I’m really not that persnickety, but you sound silly ranting about fraudulent soughrdough bread and then advocate for modern yeast methods.
1st
Unsubscribe