@exposrapp: Most American "sourdough" isn't sourdough. "Sourdough" is not a regulated term in the US. Any company can add vinegar for fake tanginess, commercial yeast for a fast rise, preservatives for shelf life, and print "sourdough" on the label. Real sourdough is fermented for 12 to 24 hours with a live starter culture — that slow fermentation is the entire point. It breaks down gluten, lowers the glycemic index, and creates natural probiotics. American "sourdough" skips all of it. In Italy, bread is made in small batches with no preservatives, no bleaching agents, and no dough conditioners. In France, traditional baguettes are legally required to contain four ingredients: flour, water, yeast, and salt. In Germany, Austria, Denmark, Sweden, and Norway, the term "sourdough" is legally protected — you cannot use the word unless the bread was genuinely fermented. American store-bought "sourdough" contains bleached flour treated with chemicals banned across the EU, commercial yeast, sugar, soybean oil, dough conditioners like DATEM and sodium stearoyl lactylate, calcium propionate as a preservative, and vinegar to fake the tang. If your sourdough ingredient list has yeast, vinegar, acetic acid, or "natural flavour" — it was never fermented. It's sandwich bread with a sourdough label, a sour taste from a bottle, and zero of the health benefits you're paying for. Scanned on the Exposr app

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Tuesday 11 August 2026 14:39:46 GMT