France Is Losing the Battle to Save the Baguette, Warns Leading Bread Historian
26th January 2020
France is losing the battle to save good bread as a Gallic baking renaissance among a small elite of boulangers has failed to topple the tasteless white baguette, the historian considered the world’s foremost authority on the subject has warned.
Sound the alarm!
(Bread Historian sounds like a great gig….)
January 27th, 2020 at 12:48
At it’s worst, fresh baked baguettes are far better than the preservative-filled crap most Americans buy.
When I was very young, we had a neighbor who never bought bread. She baked fresh bread every day. At the time I couldn’t understand why she did all that work when my mom just bought whatever was on sale – and you didn’t have to bother slicing it. But now thinking back on the delicious smell in her kitchen, and the flavor of bread that you could slap a little butter on and eat it like a meal, and I wonder how we were seduced away from the good stuff.
January 28th, 2020 at 00:09
Back in the days when I baked my own bread — and I’m thinking of resuming that practice — I used a recipe developed at Cornell University that supposedly, with butter, would contain all of the necessary daily nutrients for a balanced diet. It had things like dry milk and wheat germ.