Almost Wordless Not-Wednesday: Not Genuine??? (Sourdough September)

:stomp: :stomp:
Sourdough September

Wild Yeast Bread

summary: variation on Chad Robertson’s Tartine bread (rather than using just water, flour and salt, here’s what was added: water; buttermilk; honey; 100% whole wheat, unbleached all-purpose, rye flours; malted rye chops; salt) all risen with Jane Mason natural starter (wheat); look at that lovely crumb; half the dough was used to make BBB Filipino Spanish Rolls and half to make this loaf; an almost Wordless Not-Wednesday post

These rolls were rather chewy and tough (delicious though!)

BBB September 2018

And yet, the boule made with exactly the same dough was soft and springy with a lovely chewy – but not too chewy – crust. (Sorry, no photo of the boule itself. I was hot and cross because it was horribly humid; the outdoor temperature was just under 30C. The kitchen was around the same.)

Real Bread

The dough for this wild bread contains buttermilk. Apparently, it might not be real bread….

To celebrate Sourdough September this year, instead of following the recipe we were given (ha, when have I ever done that?), the bread dough I made for the BBB was based on the recipe for ‘basic country bread’ in Chad Robertson’s book “Tartine Bread”. But I substituted some of the water with buttermilk, and added a little honey. I used half the dough to make the BBB Filipino Spanish Buns, and half the dough to make a simple boule.

Am I correct that by the definition posted on the The Real Bread Campaign’s Sourfaux webpage, the bread we produced wouldn’t be considered genuine?

Are they also saying that last year’s Sourdough September Wild Naan (and subsequent naan) wasn’t genuine? …that any bread dough containing yoghurt is pseudough?

If so…. Waaaaahhhhh!!

Sourdough September [G]enuine sourdough is made using a live sourdough culture (aka a starter or leaven) but NOT any of the following:
    ▪ added commercial yeast
    ▪ dried sourdough powder
    ▪ sourdough concentrate
    ▪ yoghurt, vinegar, or other non-sourdough acidifier
    ▪ flavourings, preservatives and other artificial additives
Baked products made using such things are what Real Bread Campaign cofounder Andrew Whitley calls pseudough.
– Real Bread Campaign, | Sourdough September

I definitely agree on all of the first three, the vinegar and no-sourdough acidifier in the fourth one, and most of the last one. But, really, “flavourings” seem quite innocuous. And to say that the addition of yoghurt to wild bread dough makes it pseudo is pedantic. It’s just going a bit too far. :stomp: :stomp:


1 response to “Almost Wordless Not-Wednesday: Not Genuine??? (Sourdough September)

  1. barbara

    Retaliate by calling Andrew Whitley a pseubaker.
    What a bizarre campaign. Why not campaign for everyone to just bake their own bread, never mind the recipe.

    edit: Ha! That’s one possibility. I sort of understand the idea behind his campaign though. I think he’s trying to get people to embrace the idea of making bread without commercial yeast. And he is right that there are people out there claiming that their bread is wild yeast even when they’ve added commercial yeast. (It really does taste better without the commercial stuff.) – Elizabeth


Post a Response

You must fill in the "response", "name", and "email" fields. Please rest assured that your email address will never be posted or shared. This site uses Akismet to reduce spam; learn how your discussion data is processed. Please note that the optional fields that point to your website URL and website name may be removed without notice. For more information about what can (or cannot) be included, please read the Discussion Policy.