#bread production

The first breads wouldn't have had yeast in them, they'd have been the unleavened bread mentioned in the bible. Since grains aren't really edible until they've been cooked, it would have started perhaps with tossing them into whatever passed for a stewpot.

Then perhaps someone would have gotten the idea to pound the grains up with a rock first to make them cook more quickly, then discovered that they held together as sort of a gluey mass when soaked and then cooked. Then they'd have made a kind of pancake, similar to a potato pancake and cooked it on a hot rock.

The discovery of yeast may have happened when someone left a pot of this mixture out to soak and soften and come back to it the next morning to find bubbles and air holes in it as natural yeasts came into it from the air, or perhaps from some dried fruit they'd added.

There may have been some crossover from beer brewing. One ancient Assyrian beer recipe mentions using "twice baked bread" (toast?) and raisins as the ingredients. Raisins would have picked up wild yeasts while drying out on the vine, someone may have used the same utensils for whipping up a batch of bread and added yeast to their bread that way.

So, it wouldn't have been a one-time thing with modern bread as we know it suddenly emerging from loaf pans in an oven.

(via How did ancient cultures work out how to make bread from wheat? | Life and style | The Guardian)

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Think of the microbe kingdom the way you think of the animal kingdom: some animals are dangerous and you would steer…

BRAWN & BREAD #brawn #bread #creativity #gym #inspiration #ispirazione #movement #muscle #open #project #Space

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The Changing Face of Bread

Bread remains to be one of the most integral parts of any meal. Even in a country like India, it is a close third to wheat pancakes (roti) and rice which form the staples. In gourmet meals, every dish is carefully prepared in consideration to taste, colour and presentation. Bread is never the primary source of calories. However, it must blend with every dish while attempting to not call any…

Bread was first discovered, or rather created in Egypt more than 30,000 years ago. Since then it  has travelled across continents changing shape, size, texture and flavour along the way.  A staple in most cuisines, bread has had an important role to play in our history and culture. It was common across every strata of society; the rich and poor relished it with equally joy. It was one of the most…

Food Preservation: The downside

On 24th May, 2016 the Centre for Science and Environment in Delhi released a case study that showed 84% of the commonly consumed breads to have tested positive for Potassium Bromate Potassium Iodate. They work as oxidizing agents to strengthen dough and increase the shelf life of a finished product. Potassium bromate is classified as a category 2B carcinogen (possibly carcinogenic to humans) and…

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Extensive raw brutal inasmuch as bread production is wheat flour. Other ingredients are sweeteners, froth, butter flavour, printed Cambric and the raising material. But subsistence preponderant authorities frown at the use of potassium bromade (a nurture situation) that has great side effect prevailing softhearted beings.<\p>

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Slicing can similarly be settled if the desire is to produce sliced sustentation. To be assured of success in bakery game plan, there must be good product, good packing and credit sales demand be avoided.<\p>

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