On Wed, 20 Nov 2019 19:57:18 -0000, "Ophelia"
> wrote:

>"Bruce" wrote in message ...
>
>On Wed, 20 Nov 2019 09:13:32 -0500, Gary > wrote:
>
>>Julie Bove wrote:
>>>
>>> I've been buying Seattle Sourdough, in log-like loaf, in round slices. I
>>> like it toasted. I've been using it for just plain toast or sandwiches.
>>> Made
>>> a cheeseburger with it earlier. Yum!
>>
>>I looked up that company. Sounds good.
>>What kind of the sour dough bread do you buy?
>>The garlic one sounds interesting to me.
>>
>> www.seattlebaking.com
>
>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.
>
>==
>
> I used to make sourdough from scratch. Never used yeast in it.

It would defeat the whole idea.