Why are we routinely buying disgusting bread in Britain?

Breaking Bread: How Baking Shaped Our World David Wright

Aurum, pp.272, 18.99

‘Bread is simple. Or is it?’ That is the question David Wright poses about a keystone food that spans the globe and the whole of history. Breaking Bread examines the science behind the ur-loaf, the development of the Chorleywood method, the economics of selling the stuff, the role that it has played in religion and politics – and what its future might look like.

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Taggedculinary history, economics of baking, Pump Street Bakery, slow-fermented loaves, Suffolk, Supermarkets, the Chorleywood method

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Why are we routinely buying disgusting bread in Britain?

Tasteless, adulterated, mass-produced pap bears no resemblance to an independent baker’s slow-fermented loaves, full of flavour, texture and nutrients

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