Should bakers formulate with natural or artificial sour mixes in artisan breads?
Both natural and artificial sour mixes have their own advantages. Natural sours offer a clean label, which is beneficial for consumers seeking Old-World artisan breads. However, natural sours are expensive and are used in higher doses than artificial sours. Artificial sours, such as artificial lactic acid or artificial fumeric acid, must be listed on the ingredient label.
