On Wed, 20 Nov 2019 11:52:15 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 20, 2019 at 1:01:37 PM UTC-5, Bruce wrote:
>>
>> Real sourdough needs flour, water/milk, sourdough starter and salt.
>> And certainly no baker's yeast. But look at this list:
>>
>> Seattle Sourdough - Classic French
>> "ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR,
>> NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID),
>> WATER, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: VITAL WHEAT
>> GLUTEN, SUGAR, SALT, YEAST, MALTED BARLEY FLOUR, DEXTROSE, DISTILLED
>> VINEGAR, VEGETABLE OIL (CANOLA AND/OR SOY), DOUGH CONDITIONERS (SODIUM
>> STEAROYL LACTYLATE AND ASCORBIC ACID), ENZYMES, CALCIUM PROPIONATE AND
>> POTASSIUM SORBATE (MOLD INHIBITORS)."
>>
>> Classic French, my ass. More like Classic American.

Or Classic Supermarket Australian, for that matter.

>Here's the ingredients for the sourdough bread at my favorite bakery:
>
>organic wheat flour (organic wheat and malted barley), water, whole wheat flour, sea salt
>
>The malted barley helps the yeast feed. It appears to be widely added to
>hard wheat flour in the U.S.

That's it. And no separate mention of yeast. To me, that's sourdough.
I think it's not a legally defined term. Some "bakeries" here add a
bit of vinegar to a standard bread and call it sourdough.