‘Vodar’ and ‘Smachny’: Packages Claim Sourdough, But They Use Yeast
More natural sourdough bread has started appearing in Belarusian stores, but with a catch. Threads user Dina drew attention to it, as reported by Blizko.by.
The girl posted photos of two types of bread produced by Slutsk and Minsk Bakeries. The packages indicated that both types of products were made using sourdough, meaning they are a more natural option compared to regular bread, as they do not contain industrial yeast. However, on the reverse side, in both cases, baker's yeast was listed in the ingredients.
Commenters' opinions were divided:
“And what bothers you here? Sourdough bread production does not exclude the addition of pressed yeast; moreover, it is a classic practice.”
“Last weekend I had the same question about this bread. You are not alone, author. To me, 100% sourdough means it only contains sourdough.”
“What's the panic? Sourdough is just yeast, but in profile. The biochemistry of the process is the same; the only difference is in the aroma.”
“Just marketing, but overall, one doesn't contradict the other. Sourdough is wild yeast plus lactic acid bacteria.”
In traditional (natural) bread sourdough, yeast must indeed be present. But not ordinary yeast, but 'wild' yeast — natural yeast, which is collected together with raw materials for 'spontaneous' fermentation. It is these 'wild' yeasts that are responsible for the dough's rise and the formation of a fluffy crumb, by releasing carbon dioxide. Sourdough bread is considered healthier because no sugar or industrial yeast is added to the sourdough starter. The listed breads did not contain 'wild' yeast, which means their health benefits are quite debatable.
Comments
Кім лічыцца? Адкуль рэдакцыя бярэ такую бязглудзьдзіцу? Розьніца паміж закваскай і фасаванымі дражджамі ў розным араматычным профілі. Які пры тым вызначаецца збольшага малочнакіслымі бактэрыямі, прысутнымі ў заквасцы, а не дражджавым грыбком. Ніякай розьніцы ў карыснасьці няма. Да чаго там "дадатковы цукар" і "пышнасьць" - увогуле загадка. Мука ўтрымлівае амілазу, пры дадаваньні вады яна каталізуе гідралітычную рэакцыю, і з крухмала атрымліваюцца цукры, якія забясьпечваюць дрожджы. Дадатковы цукар звычайна дадаюць для дадатковай слодычы, ад віду дрожджаў тут нічога не залежыць.
Як кажа стары жарт "журналіст - гэта чалавек, які з упэўнена піша пра ўсё, ня ведаючы нічога".