Time to question what cookery book writers are telling you
In July, a group of us held our first Bread Chat on Zoom. We had a lively discussion on yeast and tried to bust some of the myths. In September, we’ll discus sourdough starter.
We all bake bread in our own way, and certainly don’t agree on everything, but when dubious instructions are spread time and again, we despair. These are bread myths that are passed on again and again without question.
Following a professional breadmaking course as I did in France means you become pragmatic. If you have a lot of bread to bake, you want to do so in the simplest way, using just the right amount of ingredients and of course, ensuring you are maximising your profit. The flavour goes without saying!
We have heard many times when we have queried why certain instructions have been given, “Oh, it is to make it easier for the readers”. Rubbish!
Recipes are checked for accuracy, we hope, but is the method ever questioned? We think not.
Read on to discover some of the worst.
|