Is It Better To Make Your Own Real Fresh Bread?

The typical ingredients of many shop bought loaves can include vinegar, dextrose, soya flour, emulsifier, mono and diacetyle tartaric acid esters of mono and diglycerides of fatty acids (E472e), flour treatment agent E300, ascorbic acid (preservative), calcium propionate an inhibitor of mould growth. Certainly a great deal more than just flour yeast salt and water, which are the typical ingredients of a homemade loaf. If you make your own you no longer have to worry about these additives because you are in control. From a basic parent bread dough it is possible to bake a vast number and types of breads really easily.

You can choose to use higher fibre flours, lower salt, less fat, and no sugar in bread. You can choose to use Organic ingredients or locally produced flour, You can choose Fair-trade ingredients for enriched breads and of course the flavours you like best and those you wish to experiment with...

The majority of industrial loaf production involves the use of artificial additives and often higher quantities of salt, fat, and yeast than required when making your own. Industrial bread production involves a quick production method ( Chorley Wood Method)and it is currently considered that making bread using traditional long fermentation has a variety of health and nutritional benefits. The list of bread is virtually endless and you can achieve a great deal with just a few simple tools the most valuable of which are your own hands. The smell of freshly baking bread evokes memories for most of us, for me my childhood since my father was a member of a family run bakery business and I seem to have inherited that all important "baking" gene which I now am able to share with those who wish to learn. Baking bread is such a sociable experience and there is nothing to equal eating your first home-baked loaf with a good bottle of wine, tea or coffee. We have such fun at our bread workshops.

Bread is a very natural food which we have eaten for centuries; all cultures have their own style of bread, which at the beginning were most likely very dense and unappealing. The art of bread making progressed slowly being mostly a family task in the villages and countryside. Communal ovens were eventually introduced, where the baker would bake the bread brought to him for a small fee. As our taste has become more sophisticated so have the bread types we eat and enjoy today. There are over 200 varieties available in Britain today.The sooner you begin the sooner you will produce the best bread in the world YOUR BREAD