Did You Know?
The ancient Egyptians are believed to be the first to have baked leavened (raised) bread in about 3,000 BC.
Why we avoid commercial bread (made in 90minutes)
Commercial bread doesn’t have time to develop naturally and contains four times the amount of yeast.This is all about speed of processing. This makes it cheap, uniform, tasteless and with a flabby texture, with all kinds off additives to stop it from going dry and mouldy (sourdoughs have natural resistance to going mouldy and last much better). Large amounts of commercial yeast are used to fluff up the bread quickly and there are residues of unprocessed yeast in the bread. Too Much yeast is not easily digested by the body.
Bread standards allow commercial bakers to include a whole array of flour improvers, sweeteners, colours, flavour enhancers, texturisers and preservatives. The presence of these additives must be on the label, but there is no requirement to name the chemicals. This will change this year due to an EU directive, at which point we’ll find out just what we’re eating. These additives are only needed because commercial bakers force flour do things it can’t do naturally – like turn into real bread quickly.
A commercially produced loaf typically contains:
It's no surprise to us that many people have yeast or wheat intolerance & stomach disorders when this is going on. Many who can't deal with normal bread find sourdoughs fine to eat.
Our Bread Contains: Flour, Yeast , Salt , Water, Vegetable fat.
Sourdough contains: Water , Flour , Salt .
Our Bread takes at least 6 to 24 hours to produce using natural fermentation process.
Bread is like wine or cheese. Control of the fermentation and the action of natural bacteria can produce anything from a light delicate flavour to a deep, strong, rustic flavour. Just as you might pair wine with food you can do the same with the large varietiy of artisan breads.
Whole grain products mean that the food includes all three parts of the grain kernel. The three parts are:
The endosperm – this is the main source of energy;
The bran – this includes vitamins, minerals and is where you will find the fibre;
The germ – there is more vitamins and minerals in this part.
People that include whole grain and whole wheat products in their diet each day are less likely to get certain chronic diseases like cancer, heart disease and diabetes compared to people who don’t include these foods at all.
Unit 17 Morfa Conwy Business Park