What is acid bread? Is there any fake one? 6 points are about whether you buy orthoacid bread

The food you should know is an ancient fermented bread that does not add yeast at all, but starts with the cultivation of "live noodles", and produces natural bacteria and yeast at a certain temperature for a long time. When the authentic acid bread is finished, it is only 3 kinds of ingredients: flour, water, and salt. However, it is often seen on the market that imitate "acid bread" to confuse consumers. When purchasing bread, consumers cannot just look at the appearance.

sourdough gives people the impression of: fashion, expensive, healthy, complicated process, and middle-level symbols. However, this kind of bread is also fake, which is called "sourfaux" in the English media. This may be a common phenomenon that many people can imagine unexpectedly and will not know without careful comparison.

In fact, whether it is sold in high-end supermarkets or in closed supermarkets, there is a possibility of fake acid species. Recently, London's "The Real Bread Campaign" successfully repaid the German low-priced supermarket brand Lidl, and will order the fake "Sourdough Rye Crusty Bloomer" as the "Crusty Wheat and Rye Bloomer", so that the product cannot use the two words "Sourdough Rye Crusty Bloomer to raise its identity and price.

True and false "acid bread" sparked a debate. Different parties have different opinions

European acid breads that have been fermented over a long period of time have won the love of healthy people for many years, but bakers and consumers have different opinions on what qualifications are marked as "acids". Now this big debate has joined specialized mass-produced food manufacturers.

The aforementioned bread is Chris, the singular "real bread skeleton". Chris Young seems to be a product that is very popular: firstly, black marinade flour accounts for only 12% and small marinade flour accounts for 56%, and the ingredients are too low and not enough to be called "black marinade". Secondly, the added baked yeast is undoubtedly not in line with the fermentation and manufacturing principles of acid bread. The authentic craftsman-made handmade sour bread produced by independent bakeries costs 5 ying pounds or more, but the average supermarket only costs half the price. So, how should I choose a real-priced acid bread?

The oldest fermented bread Authentic acid bread contains only flour, water, salt

The acid bread is the oldest fermented bread. It does not add yeast at all, but starts with the cultivation of "live noodles". The raw materials for live noodles are water and flour, and then they are naturally produced by living bacteria and yeast at a certain temperature for a long time. Microorganisms convert available carbohydrates (i.e. flour) into survival sugars, and produce lactic acid during the process; these lactic acid bacteria and other live bacteria produce carbon dioxide during fermentation, which helps to expand the noodles and feed shaped noodles.

The live noodles also contain other natural microorganisms, such as yeasts and microfungi floating in the air, which combine to transform the powder and water of the grain into easy-to-digest bread. When the authentic acid bread is finished, it is only 3 kinds of ingredients: flour, water, and salt. If any other additive materials are found on the food packaging, it should actually be considered the first channel light when choosing the purchase. Chris. It is recommended that the keys that people can pay attention to when spending:

1. Authentic acid bread does not contain any baking yeast, baking powder, or other substances that can make the noodles loose and sprinkle.

2. The packaging instructions contain fermentation or starter, which means it is made by swelling the noodles by natural fermentation.

3. No sugar: The natural fermentation process of acid bread does not require sugar or sweetner to start the action of yeast.

4. Long effective date: Sour bread is a natural food, so the flavor consumption period is very short. If the flavoring period on the packaging is weeks or months, it means that this is not a real sour.

5. Noodles contain a large number of additives: artificial additives, high fat, rapid powdering, etc., which are commercial production methods that exist to shorten fermentation and process. If anti-oxidative acid (also known as vitamin C), preservatives, emulsifiers or improver appear on the packaging, it is not a real acid bread.

6. The pores in the bread do not represent authentic acids, because adding additional yeast can produce similar visual effects.

The UK uses the "Bread Mark" to verify that bread is not artificially added. Choose bread without looking at the appearance.

In addition, the amount of phospholipase A2 (phospholipase A2) or L-cysteine ​​(L-Cysteine) preservatives that can increase the amount of phospholipase A2 (L-Cysteine) is difficult to avoid because the regulations do not require manufacturers to specify it. Consumers in the UK can confirm through the Real Bread Loaf Mark, and the bakers registered with the group signed up to never use any processing aids. If you love acid bread, there are two ways to eat it: one is to make it yourself, and the other is to find a craftsman baker who is credited and actually spends 12 to 48 hours to make bread. When it comes to sour bread, please do not trust the taste and perception too much. It thinks that the bread tastes sour, black on the outside, crispy on the outside and soft on the inside, which is a regular sour bread.. Even if bread is the staple food in the UK, the UK will sell products that are not in line with their names, why is Asia?

Large factories generally do not produce acid breads based on cost considerations. Most acid breads appear in independent baking shops

It is not difficult to taste truly delicious sour breads and enjoy the health benefits it brings. It takes a few minutes to read the packaging instructions to tell the truth. In most cases, regular acid breads will not appear on shelves in stores or nearby supermarkets. Large brands generally do not have time and technology to produce authentic acid breads based on cost considerations. Only independent bakeries, craftsman bakers, or specialty acid bread sales in farm markets can help you find more real acid breads.