A Conversation for Real Bread-making
Another good reason for baking bread
jdjdjd Started conversation Jun 4, 2004
Besides it tasting better. You can control what goes in and keep out the nasties.
Commercially baked bread uses the Chorleywood baking process which requires the flour to be milled too harshly to make the gluten available for a very fast rise (and to allow the dough to absorb more water). It then needs all sorts of "flour improvers" to make the bread work (I use the word "work" in the industrial sense of the word, not culinarily).
As a result, a significant minority of people find a bad diatery reaction to commercial bread. Many of these are ok with bread made properly, with proper flour. And, even of those who still have a problem with home-baked, many can eat bread made with Spelt flour - this takes longer to rise, but tastes terrific.
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Another good reason for baking bread
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