I have always been very happy with the sourdough we received as gifts from Boudin Bakery. They say every loaf is made from flour, water, salt and the starter dating back to 1849. It supposedly lasts at room temp for a few days, but can be refrigerated for a couple of months or frozen for even longer. As I recall, they have reheating instructions to make it taste “fresh baked”.

I am sure the shipping is high, so if you can find something local, that is probably preferable. But they do have a monthly bread club, which might have reduced shipping

https://store.boudinbakery.com/mobile/storefront.aspx?_ga=2.182439975.1870958330.1636074535-749854763.1636074535

Anonymous wrote:

Anonymous wrote:
Yeah, sourdough is nothing more than flour, water, starter and a pinch of salt. I think when people talk about 'real' sourdough they are referring to an acidic load made with a long established starter. I make my own starters by cultivating wild, local yeast but my interest in baking typically wanes after 10 or 12 loaves and the starter dies. I'll pick it back up after a few months but my starters never really get that sour funk.

The sourness is determined less by the age of your starter than by the baking process. Use less starter so you have to do a slower rise, and your loaves will be sour-er because a slower rise means you're essentially converting all the dough to starter.

Also try an refrigerated proof. More tangy. Doesn’t matter the age of the starter as long as it’s established. KAF extra tangy sourdough is a great recipe and easy to follow. Don’t rush it!

https://www.kingarthurbaking.com/recipes/extra-tangy-sourdough-bread-recipe

I think OP is referring to a sour tasting bread made with commercial yeast that she wants to avoid.

Anonymous wrote:

Anonymous wrote:As someone who loves sourdough but doesn’t bake, what makes a sourdough *real*?

+1 I make sourdough and can't figure out what fake sourdough would be. Mislabeled? Sour-dough "flavored" bread?

https://kaynutrition.com/how-to-spot-a-fake-sourdough/