We Tried Taylor Swift’s Funfetti Sourdough (Sort Of)
It’s a big week for anyone who keeps up with Taylor Alison Swift. While most Swifties are dusting off their feather headdresses in preparation to hear her new album, others — namely me — have been focused on something else entirely: her Funfetti sourdough. Back in August, during her appearance on her now-fiancé’s podcast, Swift revealed she’d been working on such a recipe as part of her deep dive into “hobbies you could’ve had in the 1700s” since wrapping up the Eras Tour.
Not one to miss out on a branding opportunity, Pillsbury quickly concocted a Funfetti Sourdough Bread Mix — which is not officially affiliated with Swift, but was released with the pointed suggestion to bake it for “an album-listening party.” (If that was too subtle for you, the glittery orange instructions on the back of the box should get the point across.) The mix sold out 39 minutes after its release, according to Pillsbury reps, who added that they’re apparently hoping to restock.
Like any good Swiftie and lover of baked goods, I had to give it a try. Initially, I was worried I’d have to get my hands on some sourdough starter, but I was relieved to find the mix actually doesn’t call for anything fermented — instead, it comes with an instant-yeast packet containing “dried sourdough culture.” Sure! It came together pretty easily, but not without complications — the dough required a lot of kneading, by which point the Funfetti sprinkles started melting into a grayish hue.
When we sliced it open, the Funfetti looked a little prettier. But how does it taste? My colleagues at The Cut were brave enough to find out. Here’s what we thought.
“I have to imagine Taylor’s sourdough is a lot better than this. The crumb is so dense and dry that it left me with a lump in my throat. Thank you to my colleagues for eating my horrible creation, and shout-out to Amy Rose for passing me a LaCroix mid-meeting. I’m so thirsty now.” —Julia Reinstein, morning blogger, regretful baker
“I took teeny mouse nibbles of this because it was very, very dense and spongy. It’s sour, but without reading as ‘sourdough.’ I would not give it as a gift to the homies or bake it for myself. I love novelty, and Funfetti, but not like this.” —Amy Rose Spiegel, senior editor
“Others will observe the off-putting gray color of the loaf. My suggestion: Cover it with a pungent spreadable cheese and a savory jam to hide the shade and cut through the sweetness.” —Marisa Carroll, executive editor
“I have a lot of trouble imagining how Taylor Swift makes this taste good. Is it a dessert? Is it sandwich bread? It’s less a combo of salty and sweet, and more two flavors canceling each other out to taste like nothing. Actually, there are whiffs of Funfetti cake taste, but that just makes me long for actual Funfetti cake. Travis is a brave soul.” —Danielle Cohen, news editor
“I love bread, but this is not for me. The Funfetti smell really put me off, and it was so dry it stuck to my teeth.” —Erica Schwiegershausen, senior editor
“I’ve never had more complicated feelings about bread. It smells like Dunkaroos, a.k.a. great. It looks horrifying, but not unlike the milk in your bowl after you’ve eaten Fruity Pebbles, which I love. Overall, it just tastes weird? Not bad: The texture isn’t unpleasant, and it’s sort of just a sweet bread (unless you get a non-sprinkles bite; then it’s just bread). But not good enough to get past feeling worried that my stomach is going to hurt in about an hour. —Jen Ortiz, deputy editor
“I understood intellectually that the blue splotches on this loaf were sprinkles, but my lizard brain just saw mold and screamed at me to stay away. I overrode that instinct and bit into a slice that was so dense it read more cake than bread (where are the air pockets?). Taste-wise, there’s a lot to be desired: It’s both not quite sweet and not quite sour, which leaves the taste buds in a confusing gray zone. Literally. The loaf is gray.” —Catherine Thompson, features editor
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