Post Views: 466 I recently watched the Netflix documentary series “Cooked” (http://michaelpollan.com/videos/netflix-documentary-series-cooked/). It’s a remarkably good series, and I strongly recommend it. In it, Chef Michael Pollan spends a significant amount of time on the topic of bread making. One of the points that is made is that the fundamentals of bread have changed significantly since the early 1900s … arguably for the first time since bread was invented by the ancient Egyptians. Specifically, the introductions of white flour and commercial fast-rising yeasts has radically changed the state of the art. The effect has been a reduction in the naturally present nutrition contained in the flour, as well as a reduction in the nutrition and flavor that comes from a slower fermentation process. Wait, what? Bread ferments? Yes,…
Leave a CommentNotes on the life of a Geek, Entrepreneur, Author, and Mad Thinker