I like sourdough rye myself. I usually make my own breads. I worked in a commercial baker and the additives, I wouldn’t put in when I made bread. 600 loaves a day. I enjoy baking but I don’t ever or extremely rarely make pastry because of the high percentage of fats and worse sugar. Sourdough bread, buns and low sugar banana bread and fruit muffins are my go to recipes. Cream puffs are good as well.
I used to sell heritage grain breads that were baked in Montréal. I currently use a variety of heritage grains from a number of heritage grain vendors.
Just discovered Azure Standard. They have very good pricing. https://www.azurestandard.com/?a_aid=x00eaaqIOM. I just placed my first order of khorasan wheat. They are not retail. Worth looking into.
Here where I live on the countryside, there is a bakery. They start at 04.00, the smell pervades around ! Bread and loaves and galletas and croissants and pastries and pasties. Oh, my! They start selling at 07.00, by 14.00, empty shelves.
I had already downladen the article about Big Pharma last year. This one is like a second chapter, as daunting as the first.
About the Nobel, I read that higher productivity also meant less use of heritage seeds, more nutritious, and less variability; this was like inbreeding in animals. Something similar I read in this YouTube article.
A couple of years ago I got a “coin examiner” basically a kind of low level microscope. I had heard that our food was contaminated and the ingredients do lend to that. I took a slice of Brownberry bread and looked at it under the magnification. Much to my surprise I found all different colors of what I think are polymer fibers. Yellow, red, blue, green, black, white, and clear fibers were found on pretty much every piece of bread. You could not see these fibers with the naked eye. I was considering writing the company to find out what they were and why are they in bread. I also looked at bread from local bakery- same thing but mostly black fibers. I did not see any on Panera bread so I started eating their sourdough bread but then I heard their bread is high in glyphosate.
I started making my own bread eventually but now I’m trying not to eat a lot of bread in general.
I started looking at a lot of things under that magnifier and found fibers (different colors) on a lot of things- bandaids, cotton balls, paper towels, tissue, toilet paper. I had to stop looking eventually because it was freaking me out. I also noticed I had some crackers I looked at. They had very few on them but I left them uncovered on the table. Later when I looked at them again they were full of them which made me realize that they are probably in the air we breathe and most likely part of the contaminants that are being sprayed on us every day. Thinking that we can’t escape it.
This is why it’s important to make your own or go to a local bakery. The problem still is, our ingredients are still in question… even if we get organic flour at a health food store is it still tainted? I can make my own marinara, but are the tomatoes full of pesticides even if they are organic? Everything is getting sprayed or will be… one of the reasons I’d like to leave here because I have had cancer, have lupus, and finding out soon if it’s spread to my lungs or not. It’s the bread, but that’s just the beginning. I feel like we are part of an experiment as to who will be able to survive here…
Just slightly off the bread topic & regarding "chocolate" Here in the UK a 100g bar of Cadbury dairy milk contains 56g of sugar. Galaxy smooth has 54g Whereas (you'd think that dark chocolate would be better?) Bournville contains 58g of sugar per 100g 😳 SO WELL OVER HALF OF THE CHOCOLATE BAR CONTAINS SUGAR.... 🤯 BOW TO PUT THAT IN PERSPECTIVE THE DAILY "SAFE AMOUNT" OF SUGAR IS AS FOLLOWS:
1yr old= 0 grams
1-3 yr old= 10-14g
4-6yr old = 19g
7-10yr old =24g
11yr + = 30g
So if you give anyone a 100g standard chocolate bar containing OVER 50+ grams of sugar 🤔 Any Safe limits go out the window.... And this is legal? MORE like this is lethal. Poor kids. 😢 No safe limit for a 1 yr old... Chocolate should carry a health warning like tobacco. 🥺 AWFUL...
I bake two loaves per week. I use organic flour from Central Milling (00 for bread, 000 for pizza dough). Yeah it’s expensive but worth it.
Water. Flour. Yeast. Sea Salt. Pinch of sugar. EVO. Great Grams formula which my mom recorded in 1942.
It’s not sourdough because we live on a boat and I don’t want to fuss with the starter. But I make a ‘sponge’ with flour, water, yeast and sugar and leave it in the fridge for 24 hours. That develops some nice flavor.
The 2nd rise is done in a Dutch oven and it goes into a cold oven. Set temp at 425. 40 minutes later it’s done.
I live in the UK and fortunately we have plenty of organic sourdough companies making bread here. However, I feel sorry for people that buy food in supermarkets as they are full of shity bread and specially old people buy it thinking it just “old fashion” bread like they had when they were young. 🥺
It’s simple wolfman! Especially if you have a good stand mixer. I prefer Winnipeg rye recipes. Sourdough is just a starter flour water and yeast, one has to develop it with daily additions of water and flour for about a week. The natural yeasts overpower the bakers yeast. Give its sour fermented smell and flavour! One has to keep it viable by replenishing it periodically. Just keeps in the refrigerator. Your discard once a week or so is used to make your dough. I find the trick is working it on your dough hook for about five or ten minutes, to stretch the gluten and align it in dough. Then the first rise, about every 30 to 45 minutes knock your dough back by gently kneading it, distributes your yeasts around more and helps with texture. Do that 3 or 4 times. Then form your dough into loaves. Shape into balls or bread pans. Your preference. Let your loaves proof for an hr or two. Bake at your preferred temperature. End result is 3 or 4 loaves of excellent and inexpensive bread. Freezes well.
I looked at the video included to get the ingredients. Re: the all-purpose flour, what abt the glyphosate that it's almost certainly sprayed with? Any thoughts?
Yes. Unless the grsins are being grown indoors then I doubt it's chemical free. Eating well shouldn't br this hard, but it's near impossible while living under a government that wants you ill, or preferably dead. We just have to do the best we can.
Buy it at the bakery. Or Aldi’s is a better price point. I “keyed” on sour dough because…although it’s not KETO, it DOES have a similar weight control aspect…for me, at least.
Bravo! Lots of hard hitting science and facts that hit home and gut. Thank you. I had no idea that bread had so many ingredients that can harm us. Another reason to question where are food comes from and what’s in it.
Thank you for this info! A friend & I were recently discussing how bread does not mold & stays soft. Have to send her this. The video says all purpose flour but where do we get quality flour? I dont want to use anything thats been sprayed.
I have never liked that store bought white stuff. It never tasted good to me. But my mother made her own white bread at home from scratch. One of the few good memories of that time. Maybe home bakers still used the real wheat flour still?
Their bread has been found to contain glyphosates, which is likely with any flour, grains, etc., but each slice of Daves contains 5 grams of sugar. Ezekiep is probably a better choice.
I like sourdough rye myself. I usually make my own breads. I worked in a commercial baker and the additives, I wouldn’t put in when I made bread. 600 loaves a day. I enjoy baking but I don’t ever or extremely rarely make pastry because of the high percentage of fats and worse sugar. Sourdough bread, buns and low sugar banana bread and fruit muffins are my go to recipes. Cream puffs are good as well.
Excellent article. Love the 3-ingredient bread recipe. Can't wait to make it! 😊
Excellent piece!
Www.ip-6.net
I used to sell heritage grain breads that were baked in Montréal. I currently use a variety of heritage grains from a number of heritage grain vendors.
What company do you use for heritage grains, and are they organically grown and as well?
https://sunriseflourmill.com?stamped_referral_code=448f98fc&rewards-launcher=view-referrals-claim
Thank you!
https://www.vitacost.com/one-degree-organic-foods-organic-sprouted-spelt-flour-5-lbs. I use this all the time. Make a spelt khorasan bread.
Just discovered Azure Standard. They have very good pricing. https://www.azurestandard.com/?a_aid=x00eaaqIOM. I just placed my first order of khorasan wheat. They are not retail. Worth looking into.
Here where I live on the countryside, there is a bakery. They start at 04.00, the smell pervades around ! Bread and loaves and galletas and croissants and pastries and pasties. Oh, my! They start selling at 07.00, by 14.00, empty shelves.
I had already downladen the article about Big Pharma last year. This one is like a second chapter, as daunting as the first.
About the Nobel, I read that higher productivity also meant less use of heritage seeds, more nutritious, and less variability; this was like inbreeding in animals. Something similar I read in this YouTube article.
https://www.youtube.com/watch?v=YtWokSMmC3Q
A couple of years ago I got a “coin examiner” basically a kind of low level microscope. I had heard that our food was contaminated and the ingredients do lend to that. I took a slice of Brownberry bread and looked at it under the magnification. Much to my surprise I found all different colors of what I think are polymer fibers. Yellow, red, blue, green, black, white, and clear fibers were found on pretty much every piece of bread. You could not see these fibers with the naked eye. I was considering writing the company to find out what they were and why are they in bread. I also looked at bread from local bakery- same thing but mostly black fibers. I did not see any on Panera bread so I started eating their sourdough bread but then I heard their bread is high in glyphosate.
I started making my own bread eventually but now I’m trying not to eat a lot of bread in general.
I started looking at a lot of things under that magnifier and found fibers (different colors) on a lot of things- bandaids, cotton balls, paper towels, tissue, toilet paper. I had to stop looking eventually because it was freaking me out. I also noticed I had some crackers I looked at. They had very few on them but I left them uncovered on the table. Later when I looked at them again they were full of them which made me realize that they are probably in the air we breathe and most likely part of the contaminants that are being sprayed on us every day. Thinking that we can’t escape it.
🥹🥹🥹
This is why it’s important to make your own or go to a local bakery. The problem still is, our ingredients are still in question… even if we get organic flour at a health food store is it still tainted? I can make my own marinara, but are the tomatoes full of pesticides even if they are organic? Everything is getting sprayed or will be… one of the reasons I’d like to leave here because I have had cancer, have lupus, and finding out soon if it’s spread to my lungs or not. It’s the bread, but that’s just the beginning. I feel like we are part of an experiment as to who will be able to survive here…
Such good points! All the best to you
And to you!
Just slightly off the bread topic & regarding "chocolate" Here in the UK a 100g bar of Cadbury dairy milk contains 56g of sugar. Galaxy smooth has 54g Whereas (you'd think that dark chocolate would be better?) Bournville contains 58g of sugar per 100g 😳 SO WELL OVER HALF OF THE CHOCOLATE BAR CONTAINS SUGAR.... 🤯 BOW TO PUT THAT IN PERSPECTIVE THE DAILY "SAFE AMOUNT" OF SUGAR IS AS FOLLOWS:
1yr old= 0 grams
1-3 yr old= 10-14g
4-6yr old = 19g
7-10yr old =24g
11yr + = 30g
So if you give anyone a 100g standard chocolate bar containing OVER 50+ grams of sugar 🤔 Any Safe limits go out the window.... And this is legal? MORE like this is lethal. Poor kids. 😢 No safe limit for a 1 yr old... Chocolate should carry a health warning like tobacco. 🥺 AWFUL...
Good info!
I bake two loaves per week. I use organic flour from Central Milling (00 for bread, 000 for pizza dough). Yeah it’s expensive but worth it.
Water. Flour. Yeast. Sea Salt. Pinch of sugar. EVO. Great Grams formula which my mom recorded in 1942.
It’s not sourdough because we live on a boat and I don’t want to fuss with the starter. But I make a ‘sponge’ with flour, water, yeast and sugar and leave it in the fridge for 24 hours. That develops some nice flavor.
The 2nd rise is done in a Dutch oven and it goes into a cold oven. Set temp at 425. 40 minutes later it’s done.
Start to finish is 2 hours.
Wow. 😩
I live in the UK and fortunately we have plenty of organic sourdough companies making bread here. However, I feel sorry for people that buy food in supermarkets as they are full of shity bread and specially old people buy it thinking it just “old fashion” bread like they had when they were young. 🥺
Absolutely ❤️❤️ Me too in the UK and organic sour dough only way to go... 🥹❤️🙏🏻
Is sourdough bread a bit more healthy in as much it IS partially fermented and easier to digest?
Yeah SD is much better for you. Unfortunately I am not a good enough baker to make it.
It’s simple wolfman! Especially if you have a good stand mixer. I prefer Winnipeg rye recipes. Sourdough is just a starter flour water and yeast, one has to develop it with daily additions of water and flour for about a week. The natural yeasts overpower the bakers yeast. Give its sour fermented smell and flavour! One has to keep it viable by replenishing it periodically. Just keeps in the refrigerator. Your discard once a week or so is used to make your dough. I find the trick is working it on your dough hook for about five or ten minutes, to stretch the gluten and align it in dough. Then the first rise, about every 30 to 45 minutes knock your dough back by gently kneading it, distributes your yeasts around more and helps with texture. Do that 3 or 4 times. Then form your dough into loaves. Shape into balls or bread pans. Your preference. Let your loaves proof for an hr or two. Bake at your preferred temperature. End result is 3 or 4 loaves of excellent and inexpensive bread. Freezes well.
I looked at the video included to get the ingredients. Re: the all-purpose flour, what abt the glyphosate that it's almost certainly sprayed with? Any thoughts?
My thoughts exactly. Are there any all purpose flours that are clean and don’t contain glyphosates ?
I don't believe anything is organic anymore, not with all ofnthe chemicals being sprayed on crops or from the sky, no way.
Very good point, though some companies strive to stay away from chemicals. The spraying of us and everything from the sky is a whole other menace! 😤
Yes. Unless the grsins are being grown indoors then I doubt it's chemical free. Eating well shouldn't br this hard, but it's near impossible while living under a government that wants you ill, or preferably dead. We just have to do the best we can.
Right. Sad but true
Buy it at the bakery. Or Aldi’s is a better price point. I “keyed” on sour dough because…although it’s not KETO, it DOES have a similar weight control aspect…for me, at least.
Bravo! Lots of hard hitting science and facts that hit home and gut. Thank you. I had no idea that bread had so many ingredients that can harm us. Another reason to question where are food comes from and what’s in it.
Thank you for this info! A friend & I were recently discussing how bread does not mold & stays soft. Have to send her this. The video says all purpose flour but where do we get quality flour? I dont want to use anything thats been sprayed.
Very valuable writing! Thank you
I have never liked that store bought white stuff. It never tasted good to me. But my mother made her own white bread at home from scratch. One of the few good memories of that time. Maybe home bakers still used the real wheat flour still?
Thanks for posting this important information.
DAVES KILLER BREAD IS ORGANIC, KOSHER AND DOESNT HAVE THAT INGREDIENT OR ANYTHING ELSE THATS UNHEALTHY
Their bread has been found to contain glyphosates, which is likely with any flour, grains, etc., but each slice of Daves contains 5 grams of sugar. Ezekiep is probably a better choice.