Sourfaux, sold as sourdough, containes extra ingredients, such as yeast, ascorbic acid and yoghurt and vinegar. While these are not necessarily bad for you or unhealthy, it is misleading. When you are buying something, you should get what you pay for. Particularly when some of the supermarkets are charging a premium for that product. The Real Bread Campaign group says it wants to see a legal definition of the terms “sourdough” or “artisan bread”, so stores cannot “misinterpret” them.
The naturally-occurring yeast in sourdough is less concentrated than in commercial baker’s yeast and so may be better for people who react badly to excessive yeast in bread, also the glycaemic index of sourdough is lower than other breads, meaning it does not cause spikes in blood sugar.
Sourdough experts specialising in the digestion and nutrition of bread, say fake sourdough is “very difficult in terms of irritable bowel syndrome and diabetes”.
Many diabetics are eating sourdough to control blood sugar levels. Eating fake sourdough can spike sugar levels.
Manufacturers should have a responsibility to define if the sourdough refers to the process or if it’s just the flavour, to tell customers if regular yeast has been added. It is clear that supermarket loaves with the sourdough flavour are hugely popular – despite deviating from the traditional recipe.
Sales, for sourdough bread have quadrupled over the last five years. But if you do want your sourdough loaf to be authentic, always read the label or ask someone in-store.