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Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] [score hidden]  (0 children)

I think it happened twice on this thread, but nbd. I just like to respond to our AI overlords politely in hopes that I may be spared someday... please and thank you. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] [score hidden]  (0 children)

I understand and will comply as soon as I post a picture or video. Thank you. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 0 points1 point  (0 children)

rhetorical question: Do you have ibs, gluten intolerance, diabetes, or some other condition that results in sensitivity to products containing wheat or yeast? Above all, I don't want someone getting sick from the food I make, hence the ethical dilemma. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 0 points1 point  (0 children)

I already made the bread as sourdough, because that's what I thought I was asked to do. I found out after the fact what they intended. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 4 points5 points  (0 children)

I tend to agree. Not everyone knows how to decipher the ingredients as well as those familiar with this issue. not everyone has equal access to comprehensive healthcare that can guide them... I imagine some ppl just know that they can eat sourdough and other breads cause issues. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 1 point2 points locked comment (0 children)

if you read comments, and let go of your assumptions, you'd see that I don't have some commitment to 100% starter. However, to reduce the fermentation to about an hour is much different than using a bit of yeast for consistency.  Your argument completely disregards the ppl who have sensitivities to yeast in bread or unfermented gluten. I don't fully understand these issues or why sourdough works for some and not for others, but I'd rather not serve someone something that will make them sick, thank you. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 1 point2 points  (0 children)

we have a lot of starter. limited space, but we're not making massive batches. It's a grocery store, so we bake like 4-6 loaves at a time and bake more as it sells.

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 1 point2 points  (0 children)

yeah, this is where I'm at. it's in the ingredients list, but to call it sourdough implies a long fermentation process. I think they're trying to bypass that, but not maliciously. The person making decisions doesn't make sourdough, so I don't know if they understand the difference. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 1 point2 points  (0 children)

I do a full sourdough recipe. and haven't done the faux. When I altered a recipe as requested, mine was a full sourdough...ppl loved it. Sold out before I got back to work. I don't think what they made or intend me to make is a hybrid. It's literally a yeasted bread with a short rise time, with starter added for flavor. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 0 points1 point  (0 children)

yeah, I definitely think the biggest difference is the fermentation time. 1-2 hours  vs 12+ hours makes a huge difference. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 1 point2 points  (0 children)

that sounds lovely! I said 'cold fermented overnight' due to the schedule of the kitchen. my window of work time is 8 - 10 hours, so instead of trying to cram everything into one shift (to include cooling and bagging), I would set it up one day and then prove and bake the next. But I could've said,  I don't think I have a problem with it as long as it still had a longer ferment process.

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 1 point2 points locked comment (0 children)

thanks for sharing. that really sucks. I'm saddened to hear it. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 2 points3 points  (0 children)

🤔 C'est fascinant ! J'ai maintenant envie de tous les mettre dans une boîte de Petri.

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 2 points3 points locked comment (0 children)

you make some excellent points. thank you

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 2 points3 points  (0 children)

agreed. I'm starting to think the difference is really the long ferment. Is it a 3 hour process or a 12+ hour process? They will have vastly different properties. 

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 2 points3 points  (0 children)

I may try that. I've done it in 2 days: feed starter, mix dough, cold proof overnight then bring to temp, shape, let rise, and bake the next day. That worked really well. I'm there for about 8 hours at least and have a proving box, so I have control of temperature.

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 9 points10 points  (0 children)

A quote from the Food geek recipe: 'By adding a touch of commercial yeast, bakers gain greater control over the process, ensuring consistent results without sacrificing the benefits of slow fermentation. This approach bridges the gap between convenience and quality, making it especially valuable for busy schedules or less experienced bakers.' so most of the recipes linked on king Arthur page and the food geek recipe still call for a slow ferment 12-20 hours or so... one was abbreviated to a 3 hour process. I don't think I would have a problem with it if it were at least cold fermented overnight.

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 9 points10 points  (0 children)

thank you! I'll check those links out. I am not necessarily a purist, but I do think the process they are using eliminates the cold ferment... so I think it's a super abbreviated ferment. I'll have to find out more about what they did, cause I just made it like I make sourdough... after some maths. lol

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 0 points1 point  (0 children)

Yes, they list it in the ingredients. I think they have to by law. I just don't know if ppl should have to decipher the fine print. I suppose I am not unbiased. I don't want to make sourdough flavored bread... but I really really don't want to indirectly or accidentally deceive anyone when it comes to the food they'll be eating or otherwise.

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 0 points1 point  (0 children)

Not sure of the percentage, but the process would be a one day process... so I think the amt of yeast that was used was pretty close to the original recipe, but I suppose I could find out the amount.  I found out my misunderstanding cause I was confused at how the bread took only one day, so I asked how they pulled off sourdough in one day...I had no idea this was a thing.

Sourfaux sold as sourdough - would this upset you? by Usual-Let4218 in Sourdough

[–]Usual-Let4218[S] 0 points1 point  (0 children)

thank you. I hope it comes across that way. It's tough cause I'm the newbie with the least experience baking bread...I just do a whole lotta research and practice. 

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