Tag Archives: Bread

Is it Really Sour Dough Bread??

Sour Dough Bread

I was shocked to read an article recently that stated that sourdough bread is NOT always sourdough bread… Which reinforces my views that no one even stores where I have shopped for years and trusted cannot be trusted…Why I was shocked I really don’t know.

What is sourdough ???

The big difference between sourdough bread and the “normal” bread you buy or bake today is the source of the yeast. Most bakers today use cultivated yeast that comes in a package. … It is the starter what gives sourdough bread its distinctive taste…

Which the consumer Watchdog conducted a survey and only 4 out of the 19 loaves tested were sourdoughs… A sourdough starter contains flour, water, salt and a starter culture.

A starter culture is simply flour and water mixed together and left to ferment for a few days until it becomes a frothy, bubbly, thick liquid.

Many of the supermarket loaves, however, contain additional ingredients such as yeast, ascorbic acid, yoghurt and vinegar, most of which are added to speed up the rising process, boost volume or create sour flavour.

As sourdough is NOT a protected term then there is nothing to stop supermarkets using additional ingredients and labelling their loaves as sourdough.

As consumers we need to become more aware, savvy, question what is in our food and maybe be prepared to pay a higher price for what is an artisan product.

A spokesperson from The Real Bread Campaign stated that the added ingredients do not necessarily make the bread any more unhealthy it just isn’t traditional or authentic which takes me back to my previous comment that as a consumer we need to be more aware and decide what we will accept and what we actually want to eat.

Obviously, if it is for health reasons that you are opting for sourdough bread then you need to read the labels …HOWEVER many stores do not list ingredients on their bread packaging especially any which is baked in-house.

It may be that you will have to conduct online research into companies bread and it’s ingredients.

The four sourdough loaves which did receive the Real Bread Campaign’s stamp of approval are:

  • Gail’s White Sourdough bread
  • Sainsbury’s Taste the Difference Multiseed Sourdough
  • Waitrose 1 White Sourdough
  • Waitrose 1 Wheat and Rye Sourdough

I also find it disconcerting that those same companies also sell bread labelled as sourdough when it isn’t.

It smacks of double-dealing to me that the consumer would be misled into thinking that all their sourdough was equal so to speak and it isn’t.

My conclusion is that it is easier and you know what your loaf contains if you bake your own bread.

Sour Dough Starter: ( Easy)




  • 500g/1lb 2oz strong unbleached white bread flour, plus extra for flouring or flour of your choice or a mixture.
  • 300g/10½oz sourdough starter
  • 250ml/9fl oz water
  • 10g/¼oz brown sugar
  • 10g/¼oz salt
  • flavourless oil, for greasing

Let’s Bake!

Mix together the flour, sourdough starter and water in a bowl. Add the sugar and salt. Turn out on to a clean kitchen surface and knead for 10 minutes or until the ‘windowpane effect’ is achieved (where the dough can be stretched until it is so thin that it becomes transparent).

Put the dough into a lightly oiled bowl, cover with a damp tea towel and let it prove for 2½-3 hours. You won’t notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer.

Turn out the dough onto a clean kitchen surface and knock back the dough. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam side up in a bowl, lined with a linen cloth or a heavily-floured tea towel – without the cloth, your loaf will stick in the bowl and you won’t be able to turn it out. Leave to prove for a further 2½ hours.

Preheat the oven to 230C/450F/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35-40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.


How to spot faux sourdough  I thought that maybe I could spot a fake sourdough loaf by smell and texture but because there are so many different starter cultures, recipes, flours it is almost impossible you really need to know the ingredients. Sourdough bread does have a longer shelf life … But unless you know the ingredients or the baker and you trust him then the only real way if to make your own.


Do you make your own sourdough bread???

Thank you for reading this post I hope you have a great week xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend 🙂 xx



Old fashioned Bread Pudding just like Grandma used to make …


bread-pudding-old -fashined recipe

Bread Pudding.

An old family favourite of my dad’s and a recipe passed down through the family although my nan didn’t put as much spice in as I do but recipes grow and evolve, don’t they? Which is the lovely thing… I have made it much more since living here in Thailand as all the expat men love it ( a taste of home) …

I keep all of my bits of stale bread in the freezer until I have enough for a pudding so no waste in this kitchen.


  • 2/3 Ib of bread ( brown /white) or mixed.
  • 1 tbsp Mixed Spice.
  • 2 eggs beaten
  • 3 oz butter melted.
  • 12/16 oz  dried fruit (sultanas or raisins)

Let’s Cook!

Put bread in a large mixing bowl and cover with water or mix or milk and water to soak.

When soft I squeeze out in a colander as much liquid as I can. My little helper( Lily) getting stuck in and squeezing the bread dry…Kids just love the mucky bits…lol


Add melted butter, mixed spice, eggs and fruit and combine.

bread-pudding-old fashioned-recipe

Nanny poured the melted butter in and Lily did the dried ingredients. and give a good stir… Next, it will be the Christmas Puddings as we only have 118 sleeps.

I like lots of spice and fruit so if I think it needs more at this point then I add it is one of those dishes where you can add what you like for example if I have had some other fruit left over as in cranberries or blueberries I would add them.

Put in hot oven 180 degrees for 1 hour if the top seems to be browning too quickly then reduce the heat a little. It should rise up a little by end of cooking. Remove from the oven and sprinkle with sugar.

This is when I invoke my rights to cooks perks and have the 1st bit..to try of course as it’s yummy hot and straight from the dish. It is also great served with custard or cold if there is any left..haha. It also uses up all your bits of stale bread.

I hope you enjoy these dishes..until next time xx If you missed the Bread and Butter Pudding recipe then here it is…

Bread and Butter Pudding


Thank you for reading if you love this recipe please share xx

Old Fashioned Bread and Butter Pudding.

Bread and Butter Pudding

I am not one to waste anything and particularly now I live here in Thailand as Thais eat Nose to tail..literally…

What to do with left over bread.????…Well lots as it is..you can make breadcrumbs which can be used in numerous ways, Bread pudding, Summer Pudding or Bread and butter pudding.

In England there is a definite difference between Bread Pudding and Bread and Butter puddingThey are totally different dishes.Bread pudding is quite dense, Bread and Butter pudding is lighter.

But bread I never waste it is so versatile … This pudding is one my mum used to make and I know there are many variations now adding marmalade and jams etc…

This is just a plain old-fashioned, traditional Bread and Butter pudding not to be confused with bread pudding which is totally different.

Bread and Butter Pudding!

Bread and butter pudding

Ingredients :

  • 50g/2 oz butter, plus extra for greasing
  • 8 thin slices bread
  • 50g/2/3 oz sultanas
  • 2 tsp cinnamon powder
  • 350 ml/12 fl oz whole milk
  • 50 ml/2 fl oz double cream
  • 2 free-range eggs
  • 25 gm/1 oz granulated sugar
  • Nutmeg, grated, to taste.

Let’s Cook !

Grease your dish/dishes with butter.

Now get your bread ready , butter one side of the bread and cut in fingers or triangles depending on what shape dish you are using.

Instead of butter you can put jam or marmalade on the bread…Me I love it JUST with butter.

Take 2 eggs for a medium pudding or I sometimes use ramekins which then would make

4/5 small puddings, whisk the eggs and add the milk andcream..stir well.

Arrange bread in dish and sprinkle some dried raisins in between the layers finishing

with the bread. Sprinkle a small amount of sugar over the top andpour the egg mixture

over leave to absorb the egg mix, if needed top it up a little with milk.

Pre heat the oven to 180 C/355 F/Gas 4.

Cook for 30/40 minutes if using a large dish or smaller ramekins take approx 20/25 mins,

cook until well risen and golden…Serve on it’s own or with custard.


A simple pudding and a way to use up bread and if you just want to use milk which I

often do it is just as nice.

Thank you for reading if you love this recipe please share xx

The Rules Of Cheese….

I am with Steph on this one….. I love cheese but it is not something that I get copious amounts of here as either the shop just does NOT sell cheese or it is soooooo expensive and for such a little bit e.g 200gm…I ask you ..How long would that last in your house???? So it definitely is a treat..and I won’t even start on the Bread cos that is a blog in its self….so I may live where the sun always shines..no not there 😉 but there are downsides and one them is CHEESE!

S C Richmond

I know it’s an ad but it’s the law too….. I kid you not…. well it is in my house anyway 😉

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