⚠️ Scanned on the Exposr app⚠️ Most store-bought sourdough bread contains zero sourdough. No starter culture. No fermentation. No slow rise. The tanginess comes from vinegar or acetic acid — poured in to fake the flavour. The rise comes from commercial yeast — the same yeast used in Wonder Bread. The shelf life comes from calcium propionate and sorbic acid — preservatives that real sourdough doesn't need because fermentation is a natural preservative. You're paying sourdough prices for flavoured sandwich bread. Real sourdough needs four ingredients: flour, water, salt, and a live starter. It ferments for 12 to 24 hours. That fermentation breaks down gluten, lowers the glycemic index, creates natural probiotics, and produces organic acids that preserve the loaf naturally. Harvard's School of Public Health confirmed these benefits are real — but only when the bread is actually fermented. Scientist William Wallace tested store-bought loaves and found the majority contained yeast, vinegar, sugar, seed oils, and dough conditioners. Zero fermentation. Zero probiotic benefit. Zero of the gut health advantages people buy sourdough for. In six European countries, the word "sourdough" is legally protected — you can't use it unless the bread was genuinely fermented. In the US, there is no legal definition. Any bread can call itself sourdough. Most of them are lying. Scanned on the Exposr app - @exposrapp