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January 28, 2008


Very interesting subject. I had to look into a little bit recently and there's certainly enough stuff to get your teeth into (forgive the pun).

In recent times one of the biggest 'advances' in bread baking was the introduction of the Chorleywood Bread Process - that's the reason yur average loaf of bread has about 10 ingredients in it rather than about 4. And the reason it's actually quite a fatty product.

Personally I love the fact that it can be the ingredient or the packaging - or, both.

I could go on for hours but I won't. My current favs are pitta and the tortilla wrap, although a nice hand cut slice of wholemeal bread from the market takes soem beating.

I have not seen variety of bread ever before
thanks for sharing this information.


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