jkn wrote:
On Aug 7, 4:03 pm, Mike Barnes wrote:
Do they actually make it form scratch though? I thought all they do is
finish off part baked bread, the sort you buy yourself out on the
shelves. It will stil be produced for them in an industrial scale.
Interesting that supermarket bakeries often have fresh yeast bricks
available for sale if you ask, but they're not out on the shelves.
They're presumably used in the bakery for something.

Maybe, but they still use variations of the dreaded 'Chorleywood'
process, which uses high concentrations of yeast, manual aeration, and
additives etc. to give fast throughput, long shelf life etc.

There is some evidence that consumption of bread made with these
'modern' methods is a cause of the rise in coeilac deseases, gluten
intolerance, etc.

This compared with artisanal methods which use small amounts of yeast,
long fermentation times, no additives etc., which gives a much nice
'proper' loaf apart from anything else.

http://en.wikipedia.org/wiki/Chorleywood_bread_process

(I have just bought an expensive baking stone for my oven and am
enjoying learning more about making slow fermentation breads...)


SWMBOS nice baking stone cracked the first time it was put in an oven...

J^n






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