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.

On 2019-11-20 12:59 p.m., Bruce wrote:
> 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.
>
I have some professional bakers' magazines that advertise SD additives.
A real SD loaf, IME, is going to cost $5 to $6.50 with all the extra
time involved.

On Wed, 20 Nov 2019 13:19:05 -0700, graham > wrote:

>On 2019-11-20 12:59 p.m., Bruce wrote:
>> 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.
>>
>I have some professional bakers' magazines that advertise SD additives.
>A real SD loaf, IME, is going to cost $5 to $6.50 with all the extra
>time involved.

That's what they cost here, converted, if you can find them.