Chorleywood Again

by Diane
Commercially baked pan loaves

Every now and then I have a small noisy fit about the unnatural things they do to mass-produced bread over here. I see from Blog of a Bookslut that there’s just been an article in the Guardian that restates the heart of my rant with some interesting additions — including the suggestion that some of the present wave of gluten and yeast allergies can be laid at the door of the Chorleywood process.

I wouldn’t be even slightly surprised. Grr.

…Nothing to do by way of direct resistance but get out some of that super “primitive-grain” flour from BienManger.com in France and make bread the old-fashioned way. Cold rise, 48-hour cold rise sponge, crunchy crust, mmmm….

(Oh, and there’s a book, too: Not On The Label: What Really Goes Into The Food On Your Plate. The article is an excerpt from the book.)

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