I make 9kg of bread every weekend (reasons). so when I wake up I start blooming the yeast: 3268gr of water, 109g of sugar, and about 20gr of yeast. I had to leave for something so I came back two hours later, it smelled amazing, next step is to mix in the salt (218gr) and flour (5440gr) , I usually put the flour first then salt. but this time I put the salt first.
What happened? it fizzled like a soda, like mixing baking soda and vinegar, so many bubbles appeared immediately. I noticed because of the sound it made (was looking at the scale numbers).
Obviously it cannot be a chemical reaction because salt does not really react with anything there, at most it kills some yeast cells before mixing because some parts would have high salt content. there has to be some cool biology involved. And I refuse to ask any AI for that
Started watching the video and I am calling bullshit whenever anyone talks about the past as having no diseases… no celiac, no diabetes no IBS… yhea total BS. they had those diseases, but most likely they died in infancy and never recorded the reason. also there are written records of diabetes throughout all human history.
There are some nuggets of truth in that video, but so much if it is BS. Like comparing genome sizes (meaningless in plants), or there being raw unpredigested protein in supermaket bread… that is protein, same as any other. stopped watching after 6 minutes.
Would I want good quality bread in store? yhea, but that guy is insane if we follow his rules bread would be incredibly expensive (using low yielding heirloom varieties and more expensive grinding/preparation methods).
There is a reasonable point between whatever american bread is, and that woowoo bs. like no added sugars (or high fructose corn syrup) to make it sweeter, no need for 20 preservatives so the bread lasts for weeks. real bread should last 1 day (fresh amazing) 2 days if you dont mind using it for toast or other stuff, and after 3 to four days it can be turned into breadcrumbs.
If it lasts 2 weeks unrefrigerated? that is not bread
Whatever you may think of the video as a whole, I think the biggest point there is that modern wheat flour strips away most of the fiber and nutrients, not unlike what’s done with white rice, creating an end product that has a high glycemic index. Those things aren’t false, nor the fact that using whole ground flour of any type is undoubtedly healthier.
So he’s not wrong about modern bread being crap, comparatively.
did not say that it was all false, there are a lot of truth in there, but a lot of pseudoscience got mixed up in there. We do need better bread.
Did he mention spina bifida? like when he was mentioning past diseases? Spina Bifida and anencephaly are practically extinct because of fortified bread (caused by folic acid deficiency before a person knows they are pregnant).
Again, we do need better bread, but also lets not go back to the 1400s for low yield grain that will be unaffordable.
So, I’ll take your word on the spina bifida issue, but that’s only one small positive set against a sea of negatives. And from all that I’ve read previously, when artificially fortifying something with vitamins, the body tends to absorb those vitamins vastly more inefficiently rather than if they’re integrated with the original food source. So the fortifying thing isn’t really impressing me at all. And are you actually proposing that the only way to get enough folic acid is via bread? (I doubt you really are)
Well, we don’t need to do any knee jerk stuff. Evidently the video is flawed, but the starting point is still awareness, not unlike how one refines a diet over time with better information.
I’ll be researching this stuff going forward to see what’s possible & reasonable versus what’s not, but simply by cutting down on modern white flour, that should be a big help. Maybe whole wheat flour is the answer here, but IIRC it’s actually not as ‘whole’ and healthy as it purports. *shrug*
the case with folic acid is tricky, because if its sold as a pre pregnancy supplement it’ll be useless as women figure out they are pregnant after the base of the nervous system is developed. putting it in bread for all to eat has no consequences and protects every pregnancy. I’ll like for that one too stay.
my problem isn’t that we put vitamins in there, it’s that we add so many needles preservatives and the final product is only edible if you never eaten bread outside the US.
maybe that’s why there’s a sourdough craze, as it tastes more like bread.
I still think that if you’re relying on fortified white flour to get your folic acid (etc) then you’re in trouble as a society. You shouldn’t have to rely on what’s essentially junk food to prevent disease. Again-- education issue.
Yeah, preservatives are definitely a big issue, absolutely. Stuff like cold cuts and sausages are pretty terrible. The issue with adding vitamins is that it offers the false idea that it’s just as healthy as the original grain, so that’s my problem there.
So are you European? What do you think about the places in the States that offer “rustic” bread, Euro-style bread and so forth? I rarely eat bread anymore, but always make an exception for that stuff, as it’s delicious. And if you think standard American bread is pretty bad (which it is), have you tried Japanese bread, haha?
point being that the extra vitamins are harmless and at worst they are sometimes harder to absorb, which still means more vitamin in the body compared with non fortified. it’s a genuine good thing. preservatives are objectively bad and only benefit logistics and profits. also given the severity of the diseases (often untreatable) they prevent, dismissing them is cruel. yhea, all food should be more nutritious, but having a staple food that prevents horrible diseases? that’s a blessing. similar thing with water fluoridation, but that’s another topic.
moved to the states a year ago. not sure what you mean by “euro rustic style”, I’ll in Michigan and all they have is American sweet bread and sourdough. never tried Japanese milk bread.
I think we’re talking past each other on your first paragraph. Sure, extra vitamins aren’t hurting, but they’re mostly not absorbed well by the body, so effectively mostly useless. Point is that overall, ruining a food and then trying to add back vitamins isn’t very smart. Specifically-- naturally-occurring folate (the equivalent of artificial folic acid) is found in dozens of foods, such as leafy greens, legumes, Brassica and other veggies, various fruit, nuts, seeds, and eggs. So if you need white-flour products to get your synthetic folic acid, you’re probably eating an absolutely abysmal diet in the first place, which is the actual problem.
Rustic bread also goes by names such as “hearth bread” or “artisan bread.” It tends to have a crispy crust and softer, chewy interior. Oftentimes it’s also loaded with whole grains and various seeds. “European bread” IME is generally interchangeable. Sometimes you can find stuff like this in the frozen section of supermarkets that you bake up to finish. Sometimes in specialty shops. I’m sure it’s available plenty of places in Michigan state.
Chemistry note, Folic acid and folate are the same thing. one specifies it’s purified state where the acid has its H+, and the other one when it’s dissolved and the H+ is wondering around. it isn’t because one is natural and another is artificial, they are the same thing.
About abysmal diets, that is also a problem, but even with good food available, there are people who only eat a handful of safe food and them having sex and getting a baby with severe neutral development malformations is a bit cruel.
yhea, make better bread, yes make better doeta overall. but taking vitamins out is dangerous.