{"id":1328,"date":"2013-01-09T18:30:33","date_gmt":"2013-01-09T17:30:33","guid":{"rendered":"http:\/\/www.theoillamp.co.uk\/?p=1328"},"modified":"2013-10-01T22:11:57","modified_gmt":"2013-10-01T21:11:57","slug":"bread-matters","status":"publish","type":"post","link":"https:\/\/www.theoillamp.co.uk\/?p=1328","title":{"rendered":"Bread Matters"},"content":{"rendered":"
\"\"<\/a>

Bread Matters<\/p><\/div>\n

I’ve been making my own bread for a while. We started off with a bread-maker. This is mentioned in our book as a good way of using up some of our excess self generated electricity.\u00a0 However, I’ve always wanted to make bread in the oven and also more slowly. Then the bread-maker stopped working.\u00a0 It started by burning the bread on one side (which apparently after a lot of internet searching means the thermostat is broken).\u00a0 Then only cold air blew out of it.\u00a0 I had a few goes at oven baked bread and then went to a cafe which bakes their own where I found this book lying around.\u00a0 I felt I needed some theory input so I asked for this book for Christmas.<\/p>\n

The author set up a bakery in the 1970’s dissatisfied with industrialised bread making.\u00a0 This is where it starts to get interesting, not to say controversial.\u00a0 Andrew Whitely is very critical of Britain’s industrialised bread-making culture.\u00a0 Most bread in the UK is made by the ChorleyWood process (I don’t know about the US and Canada).\u00a0 Even bread made on supermarket sites (although to me tasting better) is either made by that process or even using dough brought in using ChorleyWood.\u00a0 The problems with the process is Whitely believes are multiple, firstly its too fast, second there are too many additives and thirdly apart from concerns over GM it relies on a very narrow range of wheat varieties.\u00a0 The speed of the process is he believes responsible the increase in allergies such as Coeliac disease a partially inherited auto-immune disorder.\u00a0 This is caused by gliadin a family of proteins in wheat and other grasses which along with another family of\u00a0proteins (glutenins) give bread its structure (via a combination of the two called gluten).\u00a0 These latter facts seem non-controversial as a brief internet search will confirm.\u00a0 What seems more controversial, although it makes biological sense, is the assertion that the speed of the process does not allow the bacteria naturally present in the wheat to break down the gliadin.\u00a0 Of course the bread industry denies this.\u00a0 Whitley’s list of food additives is also enlightening.\u00a0 For example a number of enzymes are added to most bread -most of fungal origin.<\/p>\n

There is something very spiritual about making bread.\u00a0 The links between our faith and bread go all the way back to Genesis.\u00a0 In some bible versions God’s curse on Adam is translated as bread (Gen 3v19).\u00a0 When God appears to Abraham in Genesis 18v5 they make some bread for him.\u00a0 Then there is the manna that God provided in the wilderness.\u00a0 In the New Testament Jesus frequently used bread as a spiritual metaphor (Mark 8v14-15, Jn6v35) and in his miracles (Matthew 14v17-19).\u00a0 The ultimate spiritual use of bread was in the last supper which we celebrate as communion (Matthew 26v26).<\/p>\n

“Take eat, this is my body<\/em>“.<\/p>\n

Why are there these links?\u00a0 Possibly because it should be a slow process, like many elements of our Christian life.\u00a0 It takes time to make bread and the slower the rise as it turns out the better.\u00a0 Also its the most basic of foods<\/p>\n

“Give us today our daily bread”<\/em><\/p>\n

which in other places in the bible people are worried about doing without (1 Sam 2v36, Mark 8v16).\u00a0 Whenever global wheat prices rise people in many countries riot.\u00a0 There is no doubt about it, growing sufficient wheat for us all to eat at affordable prices is going to be a challenge.\u00a0 Also the industrialised nature of bread-making in my country is not sustainable in a peak oil world.\u00a0\u00a0 Whitley gives a great quote in the book from Michael Pollen<\/p>\n

“Put another way, when we eat from the industrial-food system, we are eating oil and spewing greenhouse gases<\/em>”<\/p>\n

If you were buying the book for recipes you would be disappointed since the actual process is so simple.\u00a0 Yeast, water, salt and bread flour is all that is required and the variation comes from using different flour types.\u00a0 But if you are looking for a book about why bread should be made in a simple slow way plus some recipes and advice then this is the book for you.\u00a0 Give it a go.<\/p>\n

This was a Christmas present from my mum.<\/p>\n

Neil<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve been making my own bread for a while. We started off with a bread-maker. This is mentioned in our book as a good way of using up some of our excess self generated electricity.\u00a0 However, I’ve always wanted to … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[10,7,26],"tags":[],"class_list":["post-1328","post","type-post","status-publish","format-standard","hentry","category-book","category-faith","category-reviews"],"yoast_head":"\nBread making<\/title>\n<meta name=\"description\" content=\"I've been making my own bread for a while. We started off with a bread-maker. 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