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
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.
Oh, okay. I’ll take your word for it, as it’s been a long time since I took college chemistry, and was never the sharpest, anyway.
TBC, I don’t think at any point I argued for removing the enriching process of processed white flour. You’ve brought that up several times, calling it “cruel,” but it’s a straw man, far as I can tell. Please stop.
There really is no scenario in human history or global locale in which that wouldn’t be a disastrous situation. Artificial vitamins or not, you’re going to develop health problems of one variety or another eating an abysmal, poorly-informed diet.
sorry then, if I inferred you wanted them out, resulting in me arguing like an idiot against someone who isn’t disagreeing.
yhea, it’s advisable that those people eat more stuff, or at least take supplements. I’m not advocating for eating only a few items, it’s just unhealthy. probably as bad as eating only junk food.
by the end of the day, we both just want better quality food.