Author Archives: Gustave Rayleign

They also discovered Bob’s baguettes, which Frederick developed a practice of assaulting each morning before eating: breaking one open with his hands, sticking his nose inside, inhaling, and then smiling. On Wednesdays, when Bob was closed and we bought baguettes elsewhere, Frederick subjected them to his test and, without fail, found them inedible. Bob’s bread had aromatic complexity and was long in flavor in ways that we’d never known before. We were at his boulangerie every day. Some days, we went three times, which concerned him: “You’ve had enough bread today. Go home!” Bob knew why I was in Lyon. He also knew that I hadn’t found a kitchen to work in. So, when I made my proposal, straight out—“Bob, I’ve decided, on reflection, that I should start with you, in your boulangerie”—he knew that he was my backup: that, in effect, I was lying. I drove to the town…

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Of the foreign grain substitutes, Linné wrote an enthusiastic description of maize bread, which he called “slave bread, the ordinary bread of slaves in America”. He described the plant, its cultivation, the preparation of flour from it and the baking of small cakes by folding them in leaves and burying them in hot ash. Linné had received maize seeds, “Indian corn”, from Peter Collinson, an English trader and botanist with connections to the New World 2 , and had obviously experimented with their cultivation in Uppsala. He wrote, “It is fully foreign but grows easily in our gardens, gives two or three ears on each stalk, thick as arms, on all sides covered with seeds, large as peas; on every root two or three shoots often grow. Hereof one can judge its annual growth.” It seems that Linné had had an opportunity to taste maize bread, since he could describe…

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The highly processed flour and additives in white, packaged bread can make it unhealthful. Consuming too much white bread can contribute to obesity, heart disease, and diabetes. Manufacturers typically order an ingredients list according to the weight of ingredients in the product. Ingredients that appear near the top of the list will be present in relatively high proportions. People make packaged and presliced white bread from a highly processed, simple carbohydrate. It is quick and easy to digest but has little nutritional value. A 2017 study found that consuming gluten does not increase the risk of heart disease, but avoiding whole grains in order to eliminate it may increase the risk. Even whole-grain bread can contain 20 or more ingredients, including preservatives and added salt and sugars. Not all of these contribute to good health. Many types of bread contain added sugars or sugar substitutes. People should avoid those with…

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Without preservatives, the shelf-life of bread stored at room temperature is generally three to four days . They’re what gives mold its color — white, yellow, green, gray, or black, depending on the type of fungus. Those with allergies to inhaled mold may also experience harmful reactions — including life-threatening anaphylaxis — if eating it in food. Still, this appears to be uncommon . Mold gives bread an off-flavor, may trigger allergic reactions and may cause harmful infections — particularly if you have a weak immune system. Therefore, you should never knowingly eat or smell it. Though you may only see a few spots of the fungus, its microscopic roots can spread quickly through porous bread. Therefore, don’t try to scrape off mold or salvage the rest of your loaf. Additionally, long-term, heavy exposure to some mycotoxins — including aflatoxin produced by certain species of Aspergillus — has been linked…

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They said, “Caren White is the most Karen of Karens by definition. The elitist notion that others must stop baking bread so she, who has the privilage of TIME & MONEY to make everything she eats from scratch, can find her ingredients is tone deaf classist bs.” Heavy Caren White: New Jersey Woman’s ‘Stop Baking Bread’ Medium Post Goes Viral Share on Facebook Share on Twitter Share via E-mail More share options Share on Pinterest Share on Flipboard Share on Reddit Share on WhatsApp Search News Breaking News Caren White: New Jersey Woman’s ‘Stop Baking Bread’ Medium Post Goes Viral Share on Facebook Share on Twitter Share via E-mail More share options Share on Pinterest Share on Flipboard Share on Reddit Share on WhatsApp 2K Shares By Stephen McCaugherty Updated May 3, 2020 at 1:20pm Getty View of bread on display during Chef Zachary Golper’s Baking Bread with Potatoes class…

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Australia, we need to talk about Fairy Bread. So as Australians unite in celebration of all that is good about their country, Fairy Bread will be up there, right next to killer arachnids and waterslides. Part of the Fairy Bread enigma is that no one really knows where it came from. Its closest relative is hagelslag , a chocolate sprinkle sandwich topping from the Netherlands—and yet even the Dutch stop at rainbow food colouring. Robert Louis Stevenson’s 1885 book A Child’s Garden of Verses includes a poem of the same name, but the culinary Frankenstein who decided to turn an innocuous kids’ verse into an IRL snack is unknown. The same goes for The Wiggles, flip-flops with jeans, and using a Slip-n-Slide over the age of nine: all questionable until you consider the circumstances. Living on a semi-habitable island adrift in the southern hemisphere can make you a bit weird.…

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The lactic acids in sourdough neutralise phytates in flour that when consumed in large amounts can prevent the body absorbing minerals such as iron, calcium, magnesium and zinc in bread. They also slow the release of glucose into the bloodstream, lowering the bread’s glycemic index and preventing insulin spikes. The lactic acids also make gluten more digestible, and reduce the chances of gluten intolerance. A study published in December by Prof Marco Gobbetti , of the Free University of Bozen-Bolzano, in Italy, found sourdough to be more digestible than bread made with baker’s yeast. Sourdough fermented for longer periods , and those who ate sourdough had higher amino acid concentrations in their blood. Once you have established a starter you need to feed and maintain it with additional flour and water. All-purpose, refined wheat flour can be used. Most enthusiasts prefer stoneground wholegrain flours because they contain more of the…

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The clincher was the act’s strict provision that the amount of sugar in bread “shall not exceed 2% of the weight of flour included in the dough”. There can also sometimes be a thin but important line between food and aphrodisiacs. In February this year, a top adviser at the EU’s highest court argued that a Dutch sex shop could not apply foodstuff VAT rates to the libido-stimulating pills it sold. The appeal arose from a claim by Bookfinder Ltd that there were owed a refund from January/February 2004 to November/December 2005, when they paid VAT at a composite rate of 9.2%. They argued that they should instead have been subjected to 0% VAT. But Mr Justice O’Donnell was not persuaded and the appeal was dismissed. In a judgment published on Tuesday , the court ruled that the bread served at Subway, the US chain that hawks giant sandwiches in…

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Panera, the bakery-cafe chain, rejoins Au Bon Pain in hopes its smaller footprint can help reach airports, train stations, and other locations. The suspect, who was killed in the exchange of gunfire and had two outstanding warrants, was identified as David Brian Evans. The restaurants have pledged to end a practice that prohibited workers from switching jobs within the individual chains. The fast-casual chain said it would eliminate high-fructose corn syrup from soda that it serves as part of an initiative to phase out artificial ingredients. Spinning in Madison, boxing in Las Vegas: Amy Chozick, a Times political reporter, does what she can to keep fit on the campaign trail. panera bread articles Skip to content Skip to site index Panera Bread Company Today’s Paper Advertisement JAB is paying 41 times earnings for the sandwich chain. Still, that may stave off potential counteroffers. And the buyer is getting above-average growth.…

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More answers could be coming soon, thanks to new citizen-science initiatives. McKenney, Madden and their colleagues run the  Wild Sourdough Project , which invites home bakers to experiment with flours and growing conditions and report their results. Similarly, Puratos has launched the  Quest for Sourdough , where anyone from newbies to professionals can register their sourdough. Those with particularly interesting or unique starters might be invited to submit them to Puratos’s sourdough library for further analysis. The Covid-19 pandemic has tightened our social circles and narrowed the scope of our lives in ways no one imagined just a year ago. But the lockdown also brought an unexpected solace: Everyone, it seems, turned to baking sourdough bread. Social media has been overflowing with photos of frothy sourdough starters — many of them named, like a family pet — and the fresh-baked loaves that result. And though peak sourdough may have passed,…

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