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Digital Subscriptions > Delicious Magazine > September 2018 > FOR STARTERS

FOR STARTERS

NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW

in the know.

IS IT REALLY SOURDOUGH?

Because there’s no legal definition of sourdough bread, loaves sold as such may not be the real deal and may be made using yeast/additives. To help us punters, the Real Bread Campaign has launched the Honest Crust Act to protect the good name of slowly made, artisan bread. The organisation has also introduced Sourdough September to encourage us to make our own sourdough or buy the real thing.

Buying proper sourdough doesn’t have to mean eschewing supermarkets. Northern chain Booths has stocked bread from family bakery Bells of Lazonby since 1970. It’s made using a traditional sourdough starter. Ocado stocks loaves by London-based Gail’s bakery, and Waitrose sell Gail’s loaves as well as sourdough (including a sliced version) by the Bertinet Bakery, renowned for its time-intensive methods.

For more on the Honest Crust Act and Sourdough September visit realbreadcampaign.org

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About Delicious Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.