Warning to anyone who buys sourdough bread as one ingredient means it's 'fake'

Warning to anyone who buys sourdough bread as one ingredient means it's 'fake' Experts warn that not all sourdough loaves on supermarket shelves are the real deal — and there's one simple label check that identifies the difference instantly. Over recent years, sourdough bread has become a kitchen essential across the UK. Growing numbers of people are turning their backs on heavily processed loaves in favour of this healthier option, which typically contains far fewer ingredients and additives. Sourdough is also said to be brilliant for gut health, thanks to its active ingredients and lengthy fermentation process. But not every loaf on supermarket shelves is actually 'real' sourdough. Experts reveal there's a quick label check you can do that instantly reveals the type of bread you're really buying. Dr Vanessa Kimbell from the Sourdough School Magazine says there's a straightforward way to determine whether your sourdough loaf is the real deal. She pointed out that yeast, the ingredient that makes ordinary bread rise, is not needed in authentic sourdough. Explaining why, she said: "If you see yeast in the ingredients list, it is not genuine sourdough. The wild yeast in a live starter does the work - adding commercial yeast is a shortcut that bypasses the fermentation process entirely." Traditional "yeast bread" depends on packets of commercial baker's yeast to make the dough rise rapidly. Genuine sourdough, on the other hand, relies on its natural starter, which requires a longer fermentation period, but has a far more distinctive flavour and texture. This natural starter contains naturally occurring 'wild yeast' that begins to develop as the ingredients ferment, making it different from the type you purchase in sachets for baking other kinds of bread. According to experts, this is one of the main giveaways of a 'fake' sourdough loaf. Flour, water and salt are generally all that's needed to make a loaf. Another red flag to watch for is the words 'sourdough flavouring' or 'sourdough concentrate' on the ingredients list. Vanessa said: "These are additives designed to mimic the taste of fermentation without any of the process or the benefit." And it's not just the flavour and texture that can vary between genuine and fake sourdoughs. Vanessa explains that the nutritional value can also be affected. She said: "During the long fermentation process, something remarkable happens to the nutrients in flour. Grains contain phytic acid, which binds to minerals like iron, zinc, and magnesium and prevents our bodies from absorbing them. The organic acids produced by lactic acid bacteria break down this phytic acid, releasing those minerals so they become bioavailable - meaning our bodies can actually use them." Research has shown that sourdough fermentation is more efficient than yeast fermentation in reducing phytate content. She added: "In real sourdough, almost all the vitamins and minerals in the flour become significantly more accessible. "Fast-risen bread simply doesn't have time for this transformation to occur."