On Wed, 19 Sep 2007 13:40:14 -0400, Julia Altshuler
<jaltshuler@comcast.net> wrote:

>jmm1951 wrote:
>>
>> Usually I get the bread labeled "California Sourdough." I suspect that
>> it is neither. This bread is OK for making toast and has the benefit
>> of not having added sugar or corn syrup included in the list of
>> ingredients.
>>
>> The list of ingredients includes yeast, which would not be found in a
>> sourdough bread, unless the sourdough culture was described as yeast,
>> which I guess is possible. (There is no mention of sourdough culture.)
>>
>> Of course only a fool would believe supermarket descriptions of foods,
>> but does anyone know how genuine sourdough would be labeled and how
>> one would identify it?
>
>
>Genuine sourdough bread made with sourdough starter would have
>"sourdough starter" listed as an ingredient, I should think.
>
>
>Is it possible that the supermarket bread lists yeast because it was
>made with conventional yeast? I'm going with your suspicions that it is
>neither true California nor true sourdough. It may have some other
>ingredient to give it a bit of sour taste, but it lists yeast as an
>ingredient because that's what's in there.
>
>
>--Lia


Boudin lists is sourdough round ingredients as:

INGREDIENTS: unbleached flour (wheat
flour, malted barley flour, niacin,
reduced iron, thiamine mononitrate,
riboflavin, folic acid), water, salt.


Click on "nutritional information".

http://tinyurl.com/34n52p
http://www.boudinbakery.com/index.cfm?fuseaction=order&a ction=product_detail&product_group_id=83&product_id= 312&product_sub_id=1444

Boron