Am Donnerstag, 23. Januar 2014 14:59:30 UTC-7 schrieb Shadow:
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>
> Ingredients: Yeast and Soda
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> Both sourdough antagonists.
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> And it would have to be "quick-baked", so as to form a crust
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> and keep the taste in, not slow baked, that would make it lose the
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> flavor and dry out.
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> So there is your answer. Not sure of the "legalese" though.
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> What is the legal definition of sourdough ?

Bakers yeast gets eaten by LB's if.. they are there.

Legal definition in US is anything goes. For example:

"then slow-baked to seal in the flavor of real sourdough..."

from: http://www.snydersofhanover.com/prod...-pretzels.html

And anyone who isn't familiar with sourdough gets trained how "real" sourdough is supposed to taste.

Grossly missleading but who cares....

It's almost as if telling the truth will hamper sales so let's lie about it.

http://www.sustainweb.org/realbread/bread_labelling/