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I'd like to offer you a challenge. Look at the ingredient list on the bread you have in the house. Even better, just check a few different breads next time you go to the store. What do you see on the list? Here's a comparison of Nob Hill's sourdough (from the bakery section) to my sourdough:

Nob Hill

Enriched flour (wheat flour, malted barley, niacin reduced iron, thiamin mononitrate, riboflavin, folic acid), water, sea salt, fermented wheat flour, wheat germ, yeast, fumaric acid, sodium diacetrate, lactic acid, hydrogenated soybean oil, silicon dioxide.

Neighborhood Bakehouse

Flour, water, salt, levain

That's it.

"Levain" in my sourdough is what we commonly call sourdough starter which is just flour, water and naturally occurring yeasts.

There is no need for hydrogenated soybean oil. There is no need for silicon dioxide. All you really need is flour, water, salt, yeast, time and effort. Once you try a loaf of bread made by hand with simple, quality ingredients, you won't want to go back!

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