caveman
Member
- Location
- East Sussex.
For a few years now I've found it almost impossible to source a really good loaf to my liking as local bakers quit or get taken over and recipes change etc.
Most shocking of all......just recently I have been looking at ingredients listed on the packging of branded breads.
To my amazemnt I've noticed that most of them list soya flour as included.
Is this a new thing?
What are the benifits?
Why?
Are flours used by independent bakers contaminated with this weed?
I am so peed off that one of the simplest and greatest pleasures in life, a great plain white scorched loaf with an almost black upper crust, seems to have gone forever.
Most shocking of all......just recently I have been looking at ingredients listed on the packging of branded breads.
To my amazemnt I've noticed that most of them list soya flour as included.
Is this a new thing?
What are the benifits?
Why?
Are flours used by independent bakers contaminated with this weed?
I am so peed off that one of the simplest and greatest pleasures in life, a great plain white scorched loaf with an almost black upper crust, seems to have gone forever.