Much like Panera's lackluster rewards program, Panera's sourdough is similarly disappointing -- it isn't real sourdough. Sourdough is the oldest enduring type of bread. Rather than using baker's yeast as the leavening agent, true sourdough is a microbial orchestra of sourdough starter that ferments over time, producing natural yeast and acidity.Flour, water, and salt are fermented by a live culture of lactic acid bacteria, which feed on the yeast, transforming the bread and creating its signature sour tang.
True sourdough needs to rise for 12 to 24 hours and ferment for another 18 to 36. Alas, the industrial world doesn't have time to wait around for natural processes like these to take place. Instead, manufactured bread-making mimics the results of natural fermentation via synthetic additives and vigorous kneading, abridging the complex process into a single hour. This is called the Chorleywood method, and itcreates a consistent, readily accessible, but ultimately lower-quality product.
Manufacturing also reduces the number of bioavailable vitamins and minerals, making the bread far less nutritional and harder to digest. Long fermentation is what makes bread molecules digestible to many gluten-sensitive consumers. To find true sourdough, you're better off swinging by your local small-scale bakery or farmers market, and don't be afraid to ask questions. Anybody who's making sourdough loaves the old-fashioned way will be excited to tell you all about their cultured starter, which you won't find at Panera.
Panera published a "Behind the Counter"video all about its breadmaking process, and even after nearly two minutes of explanation, the actual particulars of the process remain a mystery. At no point did the chain reveal how it actually makes its bread, instead favoring vague generalities like "We combine those old-world styles of pre-ferments and handling and shaping bread, but marrying that with the technology of the present day" -- which, considering the steps of the Chorleywood method, is probably technically true.
The Panera website lists the full ingredients of its "Classic Sourdough Loaf," and they'rea far cry from true sourdough's minimal lineup of flour, water, salt, and live culture. In addition to wheat and malted barley flour, the sourdough starter contains folic acid. The loaf is also made with the artificial "dough improvers" microcrystalline cellulose, ascorbic acid, and corn starch.
Microcrystalline cellulose is refined wood pulp anddoesn't degrade during digestion and the body cannot absorb it. Ascorbic acid and corn starch are synthetic GMOs.Vitamin B9 occurs naturally as folate, butfolic acid is the synthetic form of vitamin B9, aka pteroylmonoglutamic acid, another common chemical additive in many processed foods, and your stomach can't process it. Folic acid needs to be metabolized out of the body by the liver.
The Panera website lists the full ingredients of its "Classic Sourdough Loaf," and they're a far cry from true sourdough's minimal lineup of flour, water, salt, and live culture. In addition to wheat and malted barley flour, the sourdough starter contains folic acid.
Panera employs over 6,000 bakers who make more than 250 million bagels and 50 million baguettes each year. Every night, fresh dough is delivered to all Panera locations from Fresh Dough Facilities across the country. So their bread is about as fresh as it gets.
Always read the label. Genuine sourdough bread is NOT made using additives, baker's yeast (usually listed simply as yeast) or chemical raising agents (eg baking powder). If there isn't a label (or you just fancy a chat) then... Ask the baker / salesperson for a copy of the ingredients list.
Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.
That's right, we don't add commercial yeast and our bread is naturally fat free and sugar free! Unlike other imitation sourdough bread, our true sourdough ferments very slowly for over 12 hours at a cool temperature which creates a more complex, distinguished taste.
Breads: The bread with the fewest calories is the whole grain miche with 130 per serving. Other good choices are the whole grain baguette or whole grain loaf with 140 calories (each option also has 3 grams of fiber per serving).
We use grains intentionally to impart flavor and texture — such as spelt, rye and oats. We include flavorings like black pepper to make our focaccia breads irresistible. We also rely on time-honored techniques, like using our sourdough starter, which we believe makes our breads taste better.
Every night, fresh dough is delivered to all Panera Bread locations from Fresh Dough Facilities across the country. To ensure fresh dough is always delivered, these facilities operate 24 hours a day, seven days a week, 364 days per year.
ALDI has “real” sourdough bread (no yeast). Being somewhat gluten intolerant, I have found “real” sourdough works for me, no bloating etc. The loaves...
It may have been fermented for longer than standard bread but that does not make it a sourdough. A sourdough is a bread leavened with a sourdough culture, which comprises wild yeasts and lactobacilli bacteria.
Some bakeries do still keep a real sourdough starter on hand, however, you may find that the price you pay for their bread is much more at a bakery, and still quite a bit at a grocery store.
A classic sourdough with a bold and complex flavor and a slightly chewy texture. No artificial preservatives, sweeteners, flavors or colors from artificial sources.
“The whole-grain sourdoughs have more fiber, protein and micronutrients, making them more filling and healthier for you overall,” says Natalie Rizzo, registered dietitian and nutrition editor at TODAY.com. When choosing a sourdough loaf, look for ones that have whole wheat, spelt or rye, Rizzo adds.
Instead, they advise to check the ingredients. The best sourdough doesn't contain preservatives or additives, and is made with only flour, water, and salt. Of course, there are loaves with add-ins like fruits or cheese, but be on the lookout for things like commercial yeast, baking powder, vinegar, and yogurt.
Crafted from the same artisan Sourdough bread used in the classic Bread Bowl, the Double Bread Bowl features a crunchy crust and chewy center that pairs perfectly with all Panera soups, from sweet Creamy Tomato to the cheesy goodness of Broccoli Cheddar.
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