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Authentic Sour Dough??

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Since moving to NYC 8 months ago, I have been very disappointed in the Sourdough that I have found in this city. I have been unable to find any authentic soft, sour tasting breads. Most of the Sourdoughs that I have found have taste like regular white breads.

Any suggestions??

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  1. What have you already tried and rejected?

    1. Did you move here from The City? I have been looking for a San Francisco type sourdough since moving from the Fillmore District to Manhattan in 1971. No luck so far.

      2 Replies
      1. re: PesachBenSchlomo

        Sadly, only one place in SF stocks a bread that's close to your memories. It's been the subject of much discussion on the SF forum.

        I've likened it to our bagel crises.

        1. re: sugartoof

          I am a stranger in San Francisco, and I am becoming a stranger in Manhattan, having arrived nearly 40 years ago. There were bagels everywhere, and Yonah Schimmel was run by Jews.

      2. I've tried so many bakeries any time I am in the city (I live in Brooklyn) and thus far I haven't anything that even tastes sour. I've found it very strange. I would think NYC would have some amazing breads!

        1. Previously:
          http://chowhound.chow.com/topics/658042

          1. It's difficult to find a real sour-sourdough even in San Francisco.

            Sourdoughs are rustic breads, with hard crusts and a spongey airy crumb inside, so your best bet is to ignore anything billed as a "sourdough" and turn to the more rustic breads. What you'll lack in sour, you'll get back in a more satisfying texture, that will be much closer.

            Sullivan Street Bakery and Amy's Bread both make large loaf shaped breads that will hit the spot. At Sullivan, it's the truccione saré which they compare to a sourdough, but they have another bread that they describe as having an "irregular crumb structure" that will do. I like the Italian Rustic at Amy's bread, and one other they have, for the same craving.

            At the Union Square Greenmarket there's a vendor that sells a rustic sourdough that's pretty decent. It's the bread seller with the bakers rack, the pies, and the sourdough is usually available in bagged quarter sizes on top of their displays for the loose breads.

            Again, these aren't soft outer crusts and sour insides, these are classic breads that will remind you of what used to be considered a sourdough bread. In SF, that would mean the bread at Tadich's (the real deal) or Tartine Bakery (which isnt't sour, but again, rustic).

            As an alternative, the Portuguese breads available in the region are soft with a unique flavor. A great way to get away from the drab white bread problem you're talking about.

            -----
            Union Square Greenmarket
            Broadway and E 17th St, New York, NY 10003

            Sullivan Street Bakery
            533 W 47th St, New York, NY 10036

            Amy's Bread
            672 9th Ave, New York, NY 10036

            3 Replies
            1. re: sugartoof

              Thanks! Yeah, I am not sure why I said "soft" breads as I am definitely more fond of the tough ones like Sourdough should be!

              1. re: gutterstars

                The loaves at Sullivan Street Bakery are uniformly and consistently excellent. I would also try Bien Cuit in Brooklyn.

              2. re: sugartoof

                I think this is a pretty terrific bakery: http://chowhound.chow.com/topics/823979