>rock-hard, almost glassy glazed exterior>wet, reeking interior>always some weird gummy layer between crumb and crust that is never done>the smell varies from mildly objectionable to worse than a corpse>only reason it's popular with bakers is they can save money on yeast, which is dirt cheapIt's time to relegate this garbage to the dustbin of history.
>>21679561Sourdough is great but it's very common to market bread as being sourdough when it's in fact not. https://wearegoodinbread.com/sourdough-vs-sourfaux/The best thing you can do is learn how to bake your own bread at home.
>>21679561it's made for soup.
>>21679561You just can't bake. Fuck off.
>>21679561I hate it. My peasant grandfather from a tiny Greek mountain village who lived to 97 and loved bread in the intense way that peasants all over the world love their staple carbs HATED sourdough. He thought it was an abomination and that Americans were retarded for eating smelly rotten bread.
If we throw this away, we won't have any food to carry around in the post-apocalyptic world.
>>21679579I bake yeast bread. That photo isn't mine - and it looks great for a sourdough loaf. LOLLOL I say. HAH.
>>21679561So in non-faggot terms: crispy crust, moist crumb, good flavor. Yeah you'd have to be gay to not like sourdough, so it stands to reason that you'd be disgusted by it.
>>21679561overproofed
>>21679561fish sticks
>>21679561
Compared to Sourdough, Yeast bread has:>more phytic acid, less mineral bioavailability>faster starch digestibility = higher GI>less protein digestibility>no sweetener FAAs or amino acid derivatives produced>no benefits for gut microbiota>more FODMAPs>less phenolic acids and bioactive compounds>inferior antioxidant efficiencyTL;DR:Sourdough’s natural fermentation boosts nutrition and digestion. It makes minerals and B‑vitamins more absorbable, partially breaks down gluten and lowers FODMAPs, so it’s gentler on the gut. The bread’s lower glycemic index steadies blood sugar, while its prebiotic fibers and antioxidant compounds support a healthy gut microbiome and may improve heart health.
>>21679561i hate foodfags who cut their shit in the middle and show the symmetrical diameterwhat extra information is this going to convey except that you are a massive faggot
>>21679561slap it in the Toaster and it becomes objectively the best toast bread
>>21679715I can't think of a better way to illustrate how bad the crumb on that loaf is.
>>21679715>what information is showing the crumb structure of bread you're taking a picture of going to conveyNothing a cooklet could glean.
>>21679561Don't use your yeast infection as starter and the result will improve, sister.
>>21679711ok fact buddy, but taste is subjective and all the facts cant make someone eat food they absolutely despise the taste of.If it could we would all gobble nutritionally optimized sloppa all day every day.
>>21679561Sk(i/u)ll issue
>>21679561Waaaah, I'm so retarded I can't make basic bread
>>21680082>sure it's healthy but if they despise it then they won't eat itIt can't make water flow upstream but unless it's truly absolutely vile to you, understanding that a food has many great health benefits can serve as starting motivation to try to develop a taste for something, which can turn a food you're neutral or not crazy about into something you eventually enjoy.
It was hit or miss when I tried. Most of the time I just got a fat cavity and a dense bottom crumb.
>>21679588The OP photo looks like underproved shit desu senpai. Something went wrong with it>>21680341Proving issue
>>21680166>just eat the reeking disgusting bread you will learn to love it
>>21679580what bread did he like?
>>21680912A Greek peasant? Probably dog shit flat bread with little to no flavor
>>21680082cringe subjecta-tard.“x is subjective” is the last refuge of someone who knows they cant defend shite but doesnt want to lose face.
>>21679561i feel like i need a bandsaw to cut my sourdough
>>21680890>mommy where are my dino nuggies! and my side of wonderbread and american "cheese!" sourdough has a smell but it hardly reeks. i bet you dont eat fish because it smells icky
>>21679580Your greek grandfather sounds like retarded bitter old man with a really low IQ if he can't even consider the idea that some people might like sourdough.
>>21680941Bake at lower temperatures for a soft crust.375F-400F is great for me.I disdain hard crispy crust as it makes a lot of mess when slicing.>>21679561The overly sourness is due to prolonged (cold) fermentation, which is unnecessary.Same-day room temp fermentation is superior.Obviously the ancients didnt have refrigeration to do cold proofing, its a hipster invention.
>>21679561yes it is basic but, flour, yeast, salt, sugar is the core base for any bread you will ever make, simply changing ratios will yield different resultsit is a simple bread because it is just as mention before a very basic product, also old*if you don't want it so dry just add more sugar for more water retention or change your hydration rate.
>>21681280>flour, yeast, salt, sugar is the core base for any bread you will ever makeunless you use soda bread, unleavened bread, or other sorts of bread.
>>21681284that is a fair point, but i was talking in general terms in lets say breads that need fermentationi will also say for op that adding a fat to your bread is fine, will make it more flavor, like olive oil or butter
>>21681284You can't digest soda bread.
>>21679941Better yet, butter that bread before you toast. Simply the best.
>>21679561Git gud, faggot
>>21681115ill try that. because i also hate the mess it makes cutting. and its impossible to preserve the crust for the next day anyway
>>21681398I just feel it looks better than it tastes.
>>21682144Get a new mouth because yours clearly isn't working right
I add dark rye to my sourdough starter:> Faster fermentation – rye’s sugars feed yeast quickly> Stronger rise after each feeding> Boosts microbial diversity in the starter> Improves starter stability over time> Adds nutty, earthy flavor notes> Enhances overall sourness balance> Increases dough hydration retention> Gives a more extensible, elastic dough> Produces a lighter, open crumb> Supplies extra dietary fiber> Raises B‑vitamin content (B1, B2, B3)> Adds minerals– iron, magnesium, zinc> Contributes antioxidant phenolics> Helps the starter stay active in cooler temps> Reduces the need for long bulk fermentations> Allows lower overall flour usage for same rise> Improves crust color and caramelization> Supports better gluten development in mixed‑flour loaves> Encourages a more robust natural leaven ecosystem> Makes the starter more tolerant of irregular feeding schedules
>>21682180Sourdough smells bad.
First loaf of the season!
Which one should I do
>>21682507Wet and dense, you could scrub a floor with that.
>>21679561I like it>only reason it's popular with bakers is they can save money on yeastIt's more expensive to keep a starter alive every day. Sourdough makes zero sense on an economy-of-scale level. People simply like it>b-but it smells...le bad!stick to Wonder bread then pussy
>>21681378I seem to be digesting it fine.
>>21682833Oh your body breaks it down into a poop, but all the phytic acids and other anti-nutrients ensure that poop is filled with the nutrition you were supposed to derive from other foods in your gut at the time.Fermenting dough for a good day or so eliminates these. I always add a bit of whey from the sour cream container to my dough as well, that helps to get rid of the anti-nutrients as well and it doesn't seem to color the dough with any off flavors compared to yeast alone.
One loaf at a time fellas
