How do the wildly variable supermarket sourdoughs stand up to the scrutiny of someone who’s been baking their own for years?

• Everything you need to make great sourdough – and the kit you can do without

I make sourdough every week at home, so I feel that I’m a good judge of the flavour and texture of this style of baking. Overall, I was pleasantly surprised with the quality of a handful of these loaves, which had good texture, good flavour and a nice crumb. It was, however, interesting to discover that none had to declare the salt content in their loaves, because this has a surprisingly large impact on overall flavour.

None of the packaging for any of these breads, save for Wildfarmed, talked about pesticides and herbicide sprays, which is one of the things I ask about whenever I do buy bread these days – surely part of the point of spending more money is to know that the loaves are made from flour without that toxic load to it? It was great to see the supermarkets becoming more engaged in making better bread, too, and that Jason’s and Wildfarmed have made it on to so many high-street shelves.

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