A food editor has taste-tested dozens of supermarket sourdough loaves to find the best options for shoppers. The search focused on loaves that offer the signature tang and airy crumb associated with traditional sourdough, while also checking labels for authenticity.
True sourdough relies on a live starter of wild yeast and bacteria, without added commercial yeast. Swie Joo, head baker at The Palmerston, warns that 'sourdough isn't a legally protected term', so some loaves may be standard yeasted bread with added flavourings. Shoppers should check labels: if yeast is listed, it is not genuine sourdough.
Wildfarmed, a brand co-founded by Groove Armada's Andy Cato and former T4 presenter George Lamb, impressed the tester with its regenerative farming approach. The loaf is slow-fermented for 32 hours, hand-shaped and scored, offering a slight tang and pleasing chewiness. While the packaging calls it 'lifechanging', the tester noted it is changing perceptions of supermarket bread quality and bringing regenerative agriculture into the mainstream.
Sainsbury's Taste The Difference sourdough, despite being labelled as made with a slow-fermented starter, tasted more like high-end white bread. It lacked crustiness but had a fairly good, springy crumb. At under £2, it is an affordable everyday option best eaten toasted.
Gail's classic sourdough, sold at Waitrose, was praised for its deliciously darkened brown crust with a nice chew. Made with a range of grains, it remains a popular choice for those first exploring sourdough.
