Summary
Campaigners are calling for the ingredients of sourdough to be laid out in law. So are there too many loaves on sale that are more sourfaux than sourdough? Leyla Kazim investigates.
This programme features a visit to the Batch event at the Long Table in Stroud to meet baker and author David Wright as well as Chris Young from the Real Bread Campaign. Nutritionist Dr Vanessa Kimbell discusses how sourdough impacts on our gut health and bread historian Professor Steven Kaplan chews over whether more regulation is strictly necessary and questions how it would be enforced.
Cereal scientist Stanley Cauvain shines a light on a huge moment in British baking - the invention of the Chorleywood process - and Jules Chambe from the award-winning Wild Frog Bakehouse in Oxfordshire looks to his native France where the government did act to protect the beloved baguette.
Produced in Bristol by Robin Markwell for BBC Audio Featuring the "Happy Knocker-Upper" 1960s Mother's Pride television advert featuring Dusty Springfield
Transcript
Click on a timestamp to play from that location
| 0:00.0 | Why do some big successful brands go bust? |
| 0:05.0 | Toast is back for a new series, taking a look at the decisions that often left investors burnt. |
| 0:11.0 | I'm Sean Farrington, a BBC business journalist. I'll be hearing about the hype. |
| 0:15.0 | They're going to do the deal that makes them the most money at that point of time. |
| 0:19.0 | And I'm picking what went wrong, talking to owners and employees to ask, what can we learn? |
| 0:25.4 | It was being undercut by similar rivals. |
| 0:28.5 | It just couldn't survive. |
| 0:30.3 | Toast. Listen first on BBC Sounds. |
| 0:34.9 | BBC Sounds, music, radio, podcasts. |
| 0:38.3 | You're about to listen to another episode of the food programme. |
| 0:42.3 | Episodes will be released weekly wherever you get your podcasts, but if you're in the UK, you can listen to the latest episodes a whole week earlier than anywhere else. |
| 0:52.3 | First on BBC Sounds. |
| 1:00.4 | Let me just open the jar and give her a sniff because it's been a few weeks since I made my last batch because three loaves last quite a while. |
| 1:03.6 | So let's see what she smells like. |
| 1:09.6 | I'm in my kitchen at home doing doing something I like to do every few weeks. |
| 1:16.1 | Batch baking loaves of sourdough. |
| 1:18.7 | Yes. |
| 1:19.5 | I'm sticking my nose into this jar. |
| 1:22.5 | And because it's been a while, I'm getting real, actually, alcohol tones and a little bit of |
| 1:29.6 | nail polish remover. I can't remember what the chemical is, but that's quite a common smell. |
| 1:37.1 | I'm just checking in on my starter. She's called Esperanza. And it just looks funky, |
| 1:43.3 | and it smells funky, but it smells good to me and it's absolutely |
... |
Please login to see the full transcript.
Disclaimer: The podcast and artwork embedded on this page are from BBC, and are the property of its owner and not affiliated with or endorsed by Tapesearch.
Generated transcripts are the property of BBC and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.
Copyright © Tapesearch 2025.