i hate sourdough bread. it's impossible to really enjoy something that looks like a giant prune, is rubbery and hard. it's like chewing through a truck tire. life is already hard to begin with and people want me to eat hard, vinegar-tasting rubbery bread, too?
>>22191575You're not supposed to eat stale bread. If you're old enough to post here this shouldn't need to be explained.
>>22191582She lives in America and buys her "bread" from Walmart. Please understand.
>>22191575Go eat your Wonder bread then
>>22191590enjoy the rubber
>>22191575Seriously, is sourdough something completely different in America? Actually sour breads exist but that's a choice. Most sourdough breads aren't sour.
>>22191605It's the same sour and rubbery piece of shit that only peasants would eat in the past everywhere.
>>22191608Toothlet. Post jawline
i used to live near this slav bakery in chicago that made the most shit garbage stale tasting cakes and bread except this one loaf, some kind of sourdough called slavyanskiy bread, i guess it was ukrainian by spelling but i never found a bread named like that anywhere else and that wasnt the name of the bakery. i thought the bakery was a money laundering front for the longest until i went to ukraine and all the pastries were absolute ass and the bread was either S or shit tier and no one seemed to care or notice the difference unless it was torte napoleon which everyone was absolutely autistic aboutoh and OP, fuck you faggot
>>22191575>looks like a giant prune..?try a different brand / bakery if things that look like prunes makes you so upset>>22191608objectively wrong
>>22191632>objectively wrongyou mistyped the word "right"
>>22191605Yes, it's different here. You have to go to a proper bakery, and most of America don't have access to one, to get a good, hard, crusty sourdough loaf. The stuff at the supermarket is exactly as OP described and that's what most of the US have access to.
>>22191653I live in a small Midwestern town and even we have 2 bakeries that make fresh bread.
>>22191658Lucky you. I live in a huge coastal city and used to live in Manhattan and the vast majority of natives in both have no idea bread can be any better than what the ShopRite or Whole Foods bakeries sell despite there being good bakeries all over the fucking place.
>>22191637objectively wrong
Threads like this blow my mind. America's bread culture really is so small that some places have no real bakeries selling regular bread.
>>22191575Have you tried airfrying it with a bit of olive oil?It's great with cheeses and stews.>>22191584>she>her
just use low hydration sourdough like llevito madre its practically the same as using dry yeast everything spring up so much better
>>22191575>i hate sourdough breadk.
>>22191653>>22191673You are very obviously ESL and do not live in America. Shut the fuck up Raúl.
I love the rubbery texture. To each his own.
>>22191904>very obviously ESLHe's using British English you absolute fucking retard. Not enough ahyuks and y'all's for you eh, Cletus?
>>22191909So do Indians and no "he's" (You) are not.
>>22191914 >he's are notJesus, Jesús. I thought English was mandatory south of the border these days. You'll never sell oranges on the offramp if you can't conjugate the verb to be correctly.
Ranjeet confirmed, moving on. Every sourdough from a different culture will have subtle differences. It depends on the species of yeast in the starter.
>>22191702I hate it when I forget to activate my bread.
>>22191966>t. Gurpreet
>>22191575You are not a baker so you can only consume standard (normie meme) sourdough bread.>looks like a giant pruneSourdough is just a leavener so it can be made into any shape and look like any type of bread. Boule shape = normie meme way of making sourdough>is rubbery This texture generally is due to normie meme way of fermentation (12-24 hours). If you same-day room temp ferment, the texture is softer and fluffier.>hardA thick hard crust is due to baking at high temps, which is the default normie meme way. Baked at lower temps, sourdough yields a soft crust.>vinegar-tastingTanginess is due to extended (cold retard) fermentation, again the normie meme way of making sourdough. Same-day room temp fermentation creates a milder sweeter tasting sourdough bread.
>>22192286don't call me a cold retard
>>22191575>I'm physically and culturally inferior to any white personOk. Not sure why you chose to share that with me.
