Roy wrote:
> Dick,.... yes there is such 'additive or whatever you call it that when
> you add to the dough in small amount you can make a sourdough out if
> it. Le Saffre in France( the manufacturer of Saf yeast is one known
> supplier of such item. But in order to use it properly you willl have
> to add bakers yeast in order that the dough will rise properly.
> The same thing also will be expected with similar products made in
> Germany.
> I am certain that such material will be subject to criticism and
> opposition from this group.<g>.

Not really - I fully encourage you to put souring agents in your bread
as you see fit and call it sourdough. If you don't notice any
difference, you can always blame it on the unmanageability of sourdough.

But that's only me - other's may be deeply offended by your words and -
you know how dangerous it can be these days.

But who knows, maybe that's not even necessary in USA to have any
souring in the product. Looks to me that even the association to another
product with sourdough and similar shape is sufficient and will probably
hold up in US courts if anyone with enough cash cared to follow through.

There is this "harry's Premium Snacks ALL NATURAL SOURDOUGH PRETZELS"
(capitalization from label)

Ingredients: Unbleached wheat flour, expeller pressed corn oil and/or
lecithin, malt, salt, honey, yeast and sodium bicarbonate.

I am kind of at a loss here - where is the sourdough if not in
association or fantasy or is sourdough now spelled sodium bicarbonate?


Samartha


PS.: Schuenemann Treu talks about "additions" but mentions that they are
no match for the good old 3-Stage.

And yes, we all need chemicals to keep up the quota of every 2. man and
3. woman getting cancer in their lifetime nowadays.