Making it (or buying it) old style

Trow

This will be no surprise to many, but apparantly the statistics for bread in Europe are:

(Craft being traiditional bakery bread, non craft being factory made, often by the Chorleywood Process - for more information see http://www.fraw.org.uk/pubs/frb/frb-04_01.pdf it's pdf, so you will need adobe acrobat reader or similar.

Country......Craft......Non-craft

Italy...............90%.......10%
Austria..........80%.......20%
Germany........65%..........35%
Belgium..........59%..........41%
Denmark........49%..........51%
Netherlands...21%.........79%
UK....................3%..........97%

If you read the article, the way that industrial bread is produced means more yeast is used for a longer rise time, and the grain is ground in such a way as to make it less nutrionally beneficial. This type of bread has been implicated in increasing yeast and wheat intolerances, and problems such as IBS.

I'm probably preaching to the converted when I say that we should use local shops and bakeries, and make our own....

BTW, the new sd253 has made one wholemeal load and one white loaf so far, and I am very ipressed with both

thriftlady_2

This is no surprise to me.Thank goodness I have the time and inclination to make all my family's bread -strictly 'craft'.

I sometimes think that in Britain we just don't 'get' what good food is

Kazonline

Since buying my Pani I can honestly say my IBS has virtually disappeared. I had one sandwich the other day at a friends which had been made using a 'quality' shop loaf. Noticed the differnce in taste of course, but thought no more of it until later that eve when my IBS played up so bad I had pains in my shoulder (it travels upward with me). I had realised that the 'cheap' bread did this to me, but had no idea that the 'good' stuff did too!
Interesting thread Trow - and glad your pani is proving its worth!
Kaz x