A breaducation in proper baking
We make our bread and rolls using a traditional long and slow fermentation. Why? It tastes better and keeps longer without the need for preservatives.
But there is a more important reason. Bread making has become too industrial and commercial - it’s all about making a fast buck nowadays - and we, the bread consuming public, are suffering as a result. The key word here is fast. We believe bread made too fast can give you an intolerance to gluten (the protein in wheat).
Since biblical times bread has been made using long, natural fermentations and people didn’t seem to complain too much of stomach problems. In recent times more and more people are suffering from stomach problems and this is largely put down to gluten intolerance or coeliac disease. According to research, the industrialisation of bread and the increasing diagnosis of gluten intolerance in recent times is not coincidental.
The research suggests that the lactic and acetic acid produced during yeast fermentation mellows the gluten, making it digestible. If bread is made too fast, lactic and acetic acid are not produced in sufficient quantities to mellow the gluten making it indigestible.
Because this way of making bread is relatively new, our bodies do not recognise this indigestible protein and reject it. In Ireland they make soda bread without yeast but with baking powder. They have the highest incidence of gluten intolerance in the world. Is this purely coincidental?