What characterizes bread labeled as "sourfaux" by the Real Bread Campaign?
Answer
Use of commercial baker's yeast or chemical leavening to mimic sour flavor
The term 'sourfaux' is used to describe commercially produced bread that utilizes the word 'sourdough' primarily for marketing the flavor profile, but fails to adhere to the traditional, natural leavening process. This category of bread often incorporates added commercial baker's yeast or even chemical rising agents like baking powder to achieve volume quickly. While these products might contain flavor enhancers such as dried sourdough powder or added vinegar to simulate the tang, the critical difference is the reliance on these non-traditional leaveners rather than an exclusively live sourdough culture, which is the definition of genuine sourdough.
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