THE SOURFAUX SCANDAL
The Sourfaux scandal is rampant. The Real Bread Campaign recently exposed over 20 examples of ‘sourfaux’ being marketed as ‘sourdough’ and being sold at premium prices, despite being manufactured by a completely different process using baker’s yeast, chemical raising agents and additives.
Real Bread Campaign coordinator Chris Young says “We created Real Bread Week (17-25 February) to encourage people to buy Real Bread, by which we simply mean additive-free, or to make their own. While Real Bread Week isn’t just about sourdough bread, Bertinet Bakery is one of the bakeries helping to put it within reach of many more people around the UK.”
ULTRAPROCESSED FOOD
There’s a lot of confusion around what’s considered ultra processed food, especially when it comes to bread. Many assume all factory loaves are ultra-processed and should be cut out of diets, but not all loaves are created equal. Real sourdough – like Bertinet Bakery’s – isn’t classed as ultra-processed and can be found in shops. You don’t have to go to fancy bakeries to get bread that’s good for you.
THREE WAYS TO SPOT SOURDOGH V SOURFAUX
- Simple ingredients…
Real sourdough has a short, simple list of all-natural ingredients: flour, water, salt. No artificial preservatives. No additives. That’s a real sourdough recipe. If you check the ingredients list on your ‘sourdough’ and spot E numbers, other additives, or the word yeast, it’s sourfaux. However, it’s not just about what ingredients are used, but how they’re used.
Anamorel Ogen, Executive Head Baker at Bertinet Bakery – makers of realsourdough – breaks it down.
“If you took good-quality ancient grains and didn’t ferment them properly, then compared that to a wholegrain sourdough loaf made with modern wheat, which has been fermented properly, the latter would taste infinitely better.
The method matters too…
“Our team at Bertinet Bakery places close attention to the dough fermentation, temperatures and acidity, fully fermenting loaves, which creates perfectly balanced flavour and texture. A lot of products on the market haven’t had this level of attention. Baking methods have been industrialised by so many companies that are producing products that have limited fermentation. This isn’t proper sourdough, it’s sourfaux!”
- It freezes really well…
Bread generally freezes well and can be enjoyed later. However, real sourdough freezes particularly well – in comparison to other loaves – and lasts up to three months, maintaining superior taste and texture when toasted from frozen.
“It all comes down to how it’s made to begin with. If you start with well-made bread, it’ll taste better for longer after freezing. Real sourdough – what we make at Bertinet Bakery – is naturally superior to other breads because it’s made with better quality ingredients and more robust production methods that really ‘put the dough first’. This means it holds moisture better than other loaves too. The meticulous care and attention that goes into making the loaves ensures great taste and texture stays intact when toasted from frozen.”
- It might not last as long!
It’s not natural for bread to last for extended periods of time. If bread lasts for 10 days, for instance, it’s because it’s packed with preservatives. Realsourdough, made with good quality ingredients, lasts a few days but maintains superior taste and texture for much longer than other breads, if frozen. “Companies are muddying the public’s perception of what authentic sourdough is, often combined with ambiguous labelling, additives, preservatives and yeast. None of which we use, as real sourdough is just water, salt and flour.”
SOURDOUGH RECIPES.
Here’s some nutritionist-approved sourdough recipe inspo (below), from Priya Tew and Vanessa Kimbell.
Priya Tew’s Ultimate Pick Me Up
The perfect powerhouse breakfast, with a hit of antioxidants. It’s balanced, nutritious and really easy to make. All it takes is two slices of Bertinet Bakery’s Seven Seeds & Grains half bloomer sourdough, toasted to your liking and topped with power foods like avocado (packed with fibre, for better gut health), spinach (a great source of iron, for that added energy boost) and cherry tomatoes (rich in Vitamin C, which promotes a healthy immune system)
Vanessa Kimbell’s Ultimate Open BLT with beetroot hummus
Vanessa’s a big believer that the type of bread you use has a big role in the healthiness of your BLT – one of the UK’s most-loved dishes.
She has given this classic a punchy makeover, including gut-loving miso in the mayo and the freshness of a homemade vinaigrette, using live vinegar drizzled over lettuce and tomatoes. Her version adds diversity, probiotics and fibre that supports blood sugar balance, to fuel the body and provide all key elements your gut microbes thrive, for stable energy levels and promoting better mental health. Many commercially available breads, especially white bread, can be high in refined carbohydrates and this leads to rapid spikes and drops in blood sugar.
