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Bread Pitt

Adored by millions around the globe, recognised in many shapes, sizes and roles, this has to be the mega star in the world of human food. Never has such a simple thing been presented and enjoyed in so many different ways.. I’m talking of course about bread or as we like to call it “Bread Pitt” as it’s just as popular around the globe.

Our star appears in many meals as rustic artisan bread, buns, pita breads, sour dough bread, or baguettes; the cast is endless. There is nothing like the smell of freshly baked bread in the morning and many supermarkets bake bread in store to induce heightened purchasing propensity in their clientele because bread has so many positive associations hard wired in our brains.

Bread is basically made by a string of chemical reactions which occur when you apply a yeast culture to mixture of water and dough (+ a little salt) and then bake this porridge in the oven for a while. The funny thing is that very little is needed to make delicious bread!! All you need is three ingredients, flour, water, salt, and a bit of time and our amazing mother nature does all the rest.

So we all experience that time is not abundant these days and that we all barely find time to cook, let alone make bread from scratch. Instead we buy bread in the store or from the baker, usually made in a rushed process with added yeast and many more additives that you really don’t need but are necessary to facilitate industrial production and storage of this delicious staple.

Compared to the afore mentioned 3 ingredients, industrially produced bread can have around 40 ingredients and because time is of the essence the chemical reactions needed to break down the grain structures are usually not fully completed for industrial breads; add to that the fact that industrially milled white flour has lost a large chunk of the nutritional values available in the grain; arguably it still looks and tastes like bread, but it has lost a lot of the character and goodness that could be available to you. I’m not going into this here but keep an eye out for our Truola stories as we’ll feature making bread from scratch there.

However we wanted to get you in the mood for the wonders of home-made bread, so we have a number of very tasty and diverse bread recipes, not quite from scratch but close enough to get you enthusiastic and maybe you’ll join us in our journey later to try making bread from those three ingredients we mentioned.

For now please enjoy these tasty breads to make at home:

Focaccia-bread Naan bread Pita Greek flatbread

Sourdough Starter (wild yeast)