Reading the label in ten seconds
The simplest test of a real sourdough is its ingredients. A genuine loaf needs only flour, water and salt, with the rise coming from a natural starter. If you see 'yeast', 'sourdough powder', 'vinegar', 'flour treatment agent' or a list of emulsifiers, the loaf is not a true sourdough, even if it is called one on the packaging. In bakeries, ask the person behind the counter – most craft bakers are delighted to talk about their starter.
Matching the loaf to the job
- Toast and butter – a white or country sourdough with an open crumb
- Sandwiches – a tin-baked sourdough or a tighter-crumbed batard so fillings stay put
- Cheese boards – walnut, raisin, fig or olive sourdough
- Open sandwiches – thinly sliced dark rye
- Soup – a seeded wholemeal loaf for dunking
- Bruschetta and croutons – any day-old loaf
Making it last
Sourdough's natural acidity helps it stay fresh longer than yeasted bread. Keep it cut-side down on a wooden board or in a linen bread bag for up to four or five days. Do not refrigerate it, which accelerates staling. If you cannot eat it all, slice and freeze it on day two, then toast slices straight from frozen.