I’m cutting back on it as wellGave up bread about 6 months ago. Feel much better for it, tons more energy, less bloated and lost a bit of weight too without even trying
Lot of people can't eat modern beard . Have you noticed beer belly sindrom in men .gluton bloat
Here's another tip I discovered by accident. I ran out of enough flour to make a loaf. So substituted about a quarter of what I needed with Quakers porridge oats.I make my own - put some milk powder in the mix to get the dark finish you are after
I'm not into Organic. Quite happy for those that are, but it's not for me.terrible stuff the rubbish that's in bread to keep it so fresh for long so is hideous. My understanding on Soya is its a colour improver. Im not sure when it was added but Im not happy about it being in bread as far as I am concerned its not a necessary addition. I don't want soya in my food -GMO and highly sprayed crop. Yet to understand its other hormone effects etc.
I have been making bread for a while now. Im not brilliant at it but it passes for the kids. Mine has all organic ingredients - flour, yogurt, olive oil, milk, yeast, salt and sugar. I did think about sour dough but I never get around to it. Worth seeing if you can get your hands on a culture and keep it. Pretty easy when you get into the swing of making it. I do an overnight sponge as I find this improves flavour and overall texture.
Some people tolerate slow breads over fastly made shite. Yeasts, crap quality wheat all can have an effect on the gut. Im back to white bread as I do struggle with whole wheats.
Waitrose do a Duchy organic sliced loaf which is acceptable. Waitrose also do the best selection of good fresh bread.
Other than that then you have to get into the habit of making some yourself. Taste comes from quality flour (may have to buy it direct from mill), butter, and long slow ferment which is why bread makers fail. The fermentation as a sponge is what bring flavour.
Overall though we have cut down on bread and eat a lot of salads & seeds
terrible stuff the rubbish that's in bread to keep it so fresh for long so is hideous. My understanding on Soya is its a colour improver. Im not sure when it was added but Im not happy about it being in bread as far as I am concerned its not a necessary addition. I don't want soya in my food -GMO and highly sprayed crop. Yet to understand its other hormone effects etc.
I have been making bread for a while now. Im not brilliant at it but it passes for the kids. Mine has all organic ingredients - flour, yogurt, olive oil, milk, yeast, salt and sugar. I did think about sour dough but I never get around to it. Worth seeing if you can get your hands on a culture and keep it. Pretty easy when you get into the swing of making it. I do an overnight sponge as I find this improves flavour and overall texture.
Some people tolerate slow breads over fastly made shite. Yeasts, crap quality wheat all can have an effect on the gut. Im back to white bread as I do struggle with whole wheats.
Waitrose do a Duchy organic sliced loaf which is acceptable. Waitrose also do the best selection of good fresh bread.
Other than that then you have to get into the habit of making some yourself. Taste comes from quality flour (may have to buy it direct from mill), butter, and long slow ferment which is why bread makers fail. The fermentation as a sponge is what bring flavour.
Overall though we have cut down on bread and eat a lot of salads & seeds
The reason home made bread does not keep well is it does not contain the preservatives of the shop bread.I find bread a real struggle too. Used to have a cracking bakery nearby who did lovely bread but they closed a while back.
Jacksons bread is the best supermarket type I can find....but it doesn’t come close to real bakery bread.
Also tried a bread maker but found it disappointing. Bread wasn’t as flavoursome as I’d hoped, and it wouldn’t keep well. Left out it went hard, wrapped up it stayed soft in the middle but then crusts went chewy and tough but soft. I did hear a paper bag would help but haven’t used it since.
Whats bread improver? Should not really need sugar! Sugar is poison!
You sure thats not beer?Lot of people can't eat modern beard . Have you noticed beer belly sindrom in men .gluton bloat
Highlight of a French holiday is going to collect your fresh crusty Baguette every morning, because it's stale by lunch time.Move to France where they actually understand bread!!!
Highlight of a French holiday is going to collect your fresh crusty Baguette every morning, because it's stale by lunch time.
Indeed, the smell of patisserie wafting through the village each morning and fresh bread every day.
Patisserie don't sell bread .... cakes . Boulangerie sell bread .
The bread in france is rapidly deteriorating this year ... must be short of wheat .
I want the cakes!!! Pastries every day. The bread is a bonus!!
I don't wrong beerThe reason home made bread does not keep well is it does not contain the preservatives of the shop bread.
Whats bread improver? Should not really need sugar! Sugar is poison!
You sure thats not beer?
I am really lucky, my wife uses bread maker to make sourdough overnight then cooks off in the aga.
Different days , different recipes, different weather, its like a lucky dip but I strongly believe in the benefits of the sour dough fermentation overnight, the break down of gluten etc.
Bread Matters by Andrew Whitley is a brilliant book about the politics and techniques of bread and well worth a read.