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sourdough
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- 1Shopper shocked to learn commercial sourdough uses artificial flavouring●I just bought some new sourdough on sale in the local shops and when I tried it, I exclaimed happily how noticeably sour
A shopper bought sourdough on sale at local shops, praised its noticeably sour taste, then learned from their wife that commercial bakers often add artificial flavourings to make sourdough taste sour. The discovery has prompted frustration and debate about how much store-bought sourdough is genuinely fermented versus artificially flavoured, and whether shoppers can trust what they are buying.
- 2Sourdough baking event set for Decatur Book Festival 2026▼Decatur Book Festival 2026 - Sourdough: Bake ... | 10/03/2026 11:15 AM
The Decatur Book Festival has scheduled a sourdough baking session for October 3, 2026, at 11:15 AM as part of its program. The session, listed under the festival's food-themed events, combines the Atlanta-area literary gathering with hands-on baking interest. Further details about speakers or registration were not included in the initial announcement.
- 3Franklin Garden Club hosts sourdough-making program Oct. 6▼Oct. 6 Franklin Garden Club program features sourdough-making
The Franklin Garden Club is hosting a program on sourdough-making on October 6. Announced via the Bellingham Bulletin, the event reflects continued local interest in home baking and fermentation skills. No further details about the venue, speaker, or registration were provided in the announcement.
- 4Home baker returns to wholemeal sourdough with mixed results●Can't remember the last time I baked wholemeal sourdough. This was 50% wholemeal and 50% strong bread flour. A bit dense
A home baker has shared the results of a wholemeal sourdough loaf made with equal parts wholemeal and strong bread flour, admitting it came out a bit dense with little oven spring. The bake is part of the ongoing home bread-baking culture, where bakers routinely share loaves, troubleshoot crumb and rise, and swap tips on working with wholegrain flours, which are notoriously harder to handle than white flour.