Commercial Bread vs Sourdough
I recently read the ingredients list from a bag of commercial sandwich bread. WOW!
I decided that I would print out the information on a small piece of paper and put it in the bags of the breads I give away. Thought some of you might like the idea. This is my first draft.
--------------------------------------------------------------------------------------------
I grabbed a bag of Cotton’s Holsum sandwich bread and wrote down the ingredients.
Enriched Wheat Flour, Malted Barley Flour, Reduced Iron, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid, Water, High Fructose Corn Syrup, Yeast, Soybean Oil, Salt, Wheat Gluten, Calcium Propionate, Sorbic Acid, Monoglycerides, Datem, Calcium Sulfate, Soy Lecithin, Citric Acid, Grain Vinegar, Potassium Iodate, Monocalcium Phosphate.
These are the ingredients in this bread
Flour, Water, Salt, and Love.
Enjoy,
Dan and Patsy
--------------------------------------------------------------------------------------------
May want to be careful with this one. I'm assuming that you are planning to give someone the list of ingredients in the Holsum's bread? Seems innocent enough... but I just had the image of your friend (or whomever receives your tasty loaf), and rather than share with your amazement and enjoyment for naturally fermented foodstuffs, instead reads your note as belittling their choice in food, whether they use Holsum's or not. ("If they think this about Holsum's, I wonder what they think about my Sara Lee loaf...")For some, it may not be a choice at all.
It may very well make the same impression on others that it did with you, but for others, it may have the opposite effect.
If you're goal is to convince someone to buy your bread over Holsum's, well maybe you have a point here. But, since you are simply giving this away, I might suggest that you could share your love of simple ingredients without highlighting those in other breads by simply including the bold text from your post.
Or perhaps "Naturally Leavened using only Flour, Water, Salt, and Love".
added to this bread stems from the feds asking bread makers to add them so kids get them in their diet - a very good thing for sure. The rest are there to improve the volume, height, texture, color and keeping qualities. That is why the bread will keep on the counter for 2-3 weeks instead of 3 days. Pretty standard stuff for commercial bread. If your kids aren't eating this bread then you want to make sure that they take a good vitamin mix every day.
Here is an example of the instructions for the use of sourdough base, doesn’t have anything in common with real sourdough.
Rustic Country Sourdough Bread Base 20 KG in stock.
Below is an recipe for “Beer Bread” using this base.
Sale price: $69.50/bag.
SOURDOUGH BEER BREAD
CODE
PRODUCT
WEIGHT
%
PROCEDURE
00954348
Rustic Country Sourdough Bread Base
2 kg
10
Mix 2 minutes on low speed and 7-9 minutes on medium speed until fully developed.
SB Flour
20 kg
100
Scale and rest for 15-20 minutes.
Fresh Yeast
0.8 kg
4
Mould and proof 50-60 minutes.
Water
6.7 kg
33.5
Bake approx.. 204C for 25-30 minutes depending on dough piece.
Beer IPA or Guinness stout
6.7 kg
33.5