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!

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

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.

On Wednesday, November 20, 2019 at 1:01:37 PM UTC-5, Bruce wrote:
> 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.

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.

Cindy Hamilton

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.

"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.

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.

"Bruce" wrote in message ...

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.

==

Of course!

Bruce wrote:
> 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.
>

The US is a terrible place. Aren't you glad to NOT be here?

"Ophelia" > wrote in message
...
> "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.

He posted the ingredients for the French.

On Wednesday, November 20, 2019 at 8:01:37 AM UTC-10, Bruce wrote:
> 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.

What you say sounds reasonable - if you're making one or two loaves of bread and have all the time in the world to dick around with the dough and don't really care if it lasts more than a couple of days before mold sets in.

On Wednesday, November 20, 2019 at 4:20:37 PM UTC-5, dsi1 wrote:
> On Wednesday, November 20, 2019 at 8:01:37 AM UTC-10, Bruce wrote:
> > 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.
>
> What you say sounds reasonable - if you're making one or two loaves of bread and have all the time in the world to dick around with the dough and don't really care if it lasts more than a couple of days before mold sets in.

I get four days out of a loaf of good bread before it starts to mold.
It's stale long before that, though.

The freezer solves both problems. Eat that one perfect slice of bread
as soon as it is available, then freeze the loaf. Take a slice out of the
freezer as needed, and let it defrost naturally or in the toaster.

A little forethought and planning are all that's required.

Cindy Hamilton

On Wednesday, November 20, 2019 at 11:32:53 AM UTC-10, Cindy Hamilton wrote:
> On Wednesday, November 20, 2019 at 4:20:37 PM UTC-5, dsi1 wrote:
> > On Wednesday, November 20, 2019 at 8:01:37 AM UTC-10, Bruce wrote:
> > > 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.
> >
> > What you say sounds reasonable - if you're making one or two loaves of bread and have all the time in the world to dick around with the dough and don't really care if it lasts more than a couple of days before mold sets in.
>
> I get four days out of a loaf of good bread before it starts to mold.
> It's stale long before that, though.
>
> The freezer solves both problems. Eat that one perfect slice of bread
> as soon as it is available, then freeze the loaf. Take a slice out of the
> freezer as needed, and let it defrost naturally or in the toaster.
>
> A little forethought and planning are all that's required.
>
> Cindy Hamilton

I have done that too. My guess is that food tends to self-destruct faster the closer one gets to the equator. Up in Washington state, bread seemed to last forever. I thought that was a wonderful thing.

On Wed, 20 Nov 2019 13:32:49 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 20, 2019 at 4:20:37 PM UTC-5, dsi1 wrote:
>> On Wednesday, November 20, 2019 at 8:01:37 AM UTC-10, Bruce wrote:
>> > 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.
>>
>> What you say sounds reasonable - if you're making one or two loaves of bread and have all the time in the world to dick around with the dough and don't really care if it lasts more than a couple of days before mold sets in.
>
>I get four days out of a loaf of good bread before it starts to mold.
>It's stale long before that, though.
>
>The freezer solves both problems. Eat that one perfect slice of bread
>as soon as it is available, then freeze the loaf. Take a slice out of the
>freezer as needed, and let it defrost naturally or in the toaster.
>
>A little forethought and planning are all that's required.
>
>Cindy Hamilton

When I'm going to bake bread I much prefer to make up rolls rather
than loaves, those for the freezer are sliced in half almost all the
way through so the tops and bottoms don't get seperated. I used to
bake bread at least once a week but now with just two of us we don't
eat a lot of bread and since I discovered a local bakery I rarely bake
bread: https://www.heidelbergbread.com/
I like all kinds of bread but I don't like sourdough.

On Wed, 20 Nov 2019 13:20:29 -0800 (PST), dsi1
> wrote:

>On Wednesday, November 20, 2019 at 8:01:37 AM UTC-10, 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.
>
>What you say sounds reasonable - if you're making one or two loaves of bread and have all the time in the world to dick around with the dough and don't really care if it lasts more than a couple of days before mold sets in.

1. It's not sourdough. Don't call it that.
2. It has nothing to do with "French". Don't call it that.
3. Classic? Classic my ass. Don't call it that.
3. Bread with a mold inhibitor? Get out of here. You can always freeze
it.

On Wednesday, November 20, 2019 at 12:06:37 PM UTC-10, Bruce wrote:
> On Wed, 20 Nov 2019 13:20:29 -0800 (PST), dsi1
> > wrote:
>
> >On Wednesday, November 20, 2019 at 8:01:37 AM UTC-10, 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.
> >
> >What you say sounds reasonable - if you're making one or two loaves of bread and have all the time in the world to dick around with the dough and don't really care if it lasts more than a couple of days before mold sets in..
>
> 1. It's not sourdough. Don't call it that.
> 2. It has nothing to do with "French". Don't call it that.
> 3. Classic? Classic my ass. Don't call it that.
> 3. Bread with a mold inhibitor? Get out of here. You can always freeze
> it.

Ain't yoose never heard of "marketing?" Hawaiian sweet bread ain't really Hawaiian. In Hawaii, it's called "Portuguese sweet bread." In Hawaii, Hawaiian shirts are called "Aloha shirts." If you're in Hawaii, don't call us "Hawaiians." Call us, "da locals." We use the word "Hawaiian" so the folks on the mainland won't get confused.

As far as your bread manifesto goes, I think it's actually workable - if you were Kim Jong-Un. Dictators are able to say silly shit like that and make it work. If you ain't no dictator or God, what the heck are you doing wasting energy and your breath on such nonsense?

https://www.youtube.com/watch?v=dkYfmRwryQo

On Wed, 20 Nov 2019 13:20:29 -0800 (PST), dsi1
> wrote:

>On Wednesday, November 20, 2019 at 8:01:37 AM UTC-10, Bruce wrote:
>> 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.
>
>What you say sounds reasonable - if you're making one or two loaves of bread and have all the time in the world to dick around with the dough and don't really care if it lasts more than a couple of days before mold sets in.


Sourdough bread actually lasts longer than bread made with active
yeast.
Janet US

On Wed, 20 Nov 2019 23:19:03 -0700, U.S. Janet B. >
wrote:

>On Wed, 20 Nov 2019 13:20:29 -0800 (PST), dsi1
> wrote:
>
>>On Wednesday, November 20, 2019 at 8:01:37 AM UTC-10, Bruce wrote:
>>> 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.
>>
>>What you say sounds reasonable - if you're making one or two loaves of bread and have all the time in the world to dick around with the dough and don't really care if it lasts more than a couple of days before mold sets in.
>
>Sourdough bread actually lasts longer than bread made with active
>yeast.
>Janet US

Here bread that lasts longer is because it's not very good.

"Gary" > wrote in message ...
> 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

The one I described above. It's a log like loaf, sliced in rounds.

The garlic is a big round loaf, sliced from top to bottom. Angela likes it.
I'm not big on garlic.

"Sqwertz" > 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.
>
> I'm not Julie (thank God), but I'm guessing it's the sliced
> sourdough rounds, in a log-like loaf with round slices.
>
> -sw

Winner!