January 5, 2010
Sourdough purists who feel the need to spout off on every person who uses commercial yeast in a few of their doughs are really starting to piss me off.
You know what, it’s perfectly fine to have an opinion. It’s your right to express an opinion. Do you people not get that you don’t have to be a complete dick about it? Do you not realize that every time you spout your mouth off about how ‘this isn’t real sourdough’ and ‘you can’t call it sourdough’ you may be discouraging yet another person from eventually getting to the point of trying a commercial yeast free sourdough bread?
Hear me out a second.
The world of completely commercial-yeast-free sourdough is a little intimidating. Creating your own starter is a mysterious and wonderful thing to most of these newbies. You people, though, can dash their hopes against the wall before they even get started baking. Some of these people haven’t used anything other than a bread machine before and are just getting started into the world of real artisan baking. So what if they, perhaps, use a recipe with a little commercial yeast for their first time? Wow, magic, it works, they’re so excited that they want to try something without.
What those of you with bad attitudes don’t seem to realize is that you’re losing valuable new recruits into the sourdough world by being complete asses about it. I actually agree with you that things that are not risen by natural yeasts alone should not be called sourdough anything, but the difference is that I would take the time to explain my view instead of just relaying how ‘disappointed’ I am that ‘this isn’t real sourdough’. Next you’ll be telling me that my favorite sourdough sandwich bread, which uses all natural culture, isn’t sourdough because it isn’t sour. Oh, wait, is it?
Maybe we need to re-evaluate some of these terms. Or maybe we all just need to lighten up about it. It’s baking, not religion. Leave the zealotry to those people.