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[Mrs Pingu]

I have read that sourdough bread can fail to brown as toast if itxs been fermented so much that much of the sugars have been used up, leaving less for caramelisation.

[Edd]

I have read that sourdough bread can fail to brown as toast if itxs been fermented so much that much of the sugars have been used up, leaving less for caramelisation.

Acid inhibits the Maillard reaction, so if it is sour, it takes longer/is less likely to brown. With pretzels you do the opposite, dunking in a strong alkali really promotes the browning when baking

[hellymedic]

The brown bread might absorb more heat and need less toasting if it were just darker.

But many brown breads are more dense or have their moisture incorporated more firmly, so need toasting for longer.

[citoyen]

I have read that sourdough bread can fail to brown as toast if itxs been fermented so much that much of the sugars have been used up, leaving less for caramelisation.

Acid inhibits the Maillard reaction, so if it is sour, it takes longer/is less likely to brown. With pretzels you do the opposite, dunking in a strong alkali really promotes the browning when baking

It's worth noting that the Maillard reaction and caramelisation are slightly different processes - toast browning is the Maillard reaction rather than caramelisation.

At least, I think that's the case... It's chemistry, which I may have mentioned before is not my strong suit.

[Mrs Pingu]

Ach, you knew what I meant

[ian]

As a quick fix, simply paint your bread with gravy. Though there might be accusations of 'blacking up' so don't Instagram it.

[tiermat]

As a quick fix, simply paint your bread with gravy. Though there might be accusations of 'blacking up' so don't Instagram it.

Or a charge of cultural appropriation from the Lancastrians.