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Faux or Dough

by Zhiem 2011 August 26

www.theage.com.au/entertainment/restaurants-and-bars/faux-or-dough-20110806-1ig3j.html

 

Saw this article in The Age and thought it might be of interest to forum members who had not already read it.

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4 comments

Graham's picture
2011 August 28

This article caused a stir

by Graham Australia

This article caused a stir and in particular got bakers talking about ascorbic acid as an additive to sourdough. The talk continues in this post forum post by John Downes, who featured in the Melbourne Age article:

http://sourdough.com/blog/ascorbic-acid

Possibly we could use this space here to talk about any non-ascorbic acid content in the article, or just Melbourne sourdough bakeries in general.

Graham

farinam's picture
2011 August 28

Poh's Kitchen

by farinam Australia

In a similar vein, Aussies might want to watch this show next week /;-{)}

Farinam

2011 August 31 by Stefen Tradtion...

 Would be great for The Age 'Epicure'  jounro's to do a follow up on the Sourdough - Read Bread Debate, including honesting in labelling and ingredient lists. 

The AGE 'epicure' contact.............

epicure@theage.com.au



 

simplysourdough's picture
2011 September 28

Real versus Faux

by simplysourdough United States

 I've noticed a trend in the last 10 years towards food that is "real".  Everything is now labeled as "real", from Colombian chocolate, to Wendy's dollar menu.  When did this happen?  It certainly wasn't the case in the 80s.  I believe that with the growing popularity of sourdough, more bakeries are trying to mimic the style without knowing the real techniques or history of sourdough.

 

Interesting article thanks for posting.

 

Food for thought. 

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