Modern Bread-making

Grey River Argus, 7 February 1941, Page 10

Modern Bread-making

IMPROVEMENT ON THE PAST. LTo the Editor] Sir. —I have read Mr Bianchlield’s letter of the 4th irjst. with considerable interest. If he is sincere in his statements, why doe s he not resort to the old-time methods of bread making, and if he is successful m competing vyith the modern method then he is to be truly admired as a baker of the highest standard. Mow, I eanlend there is no baker to-day who is producing bread with his own yeast (malt, hops, and potato ferment) which definitely proves that no baker is manufacturing bread in the old-time manner. When compressed yeast first came on the market some 20 years ago, there were many bakers who were loath to change, but. as the years .advanced, one by one changed their system, until to-day it is almost as difficult to find a baker making his own yeast and working entirely on the old method of 40 to 50 years ago as it is to find-a Red Indian on the shores of Manhattan Island, or a dinosaur roaming over the platoons of the northern hemisphere. How, sir, seeing all bakers use the same-yeast, it is firstly a matter of tradesmanship, and how can th*re be any difference in the health standard of the bread? Mr Blanchfield is definitely opposed to improvers, bin how can there be anything detrimental in the proper improvers, as I said in my last letter — butter, condensed milk, malt, golden syrup, and fats? Instead, 1 contend they improve the health and quality of' the bread 109 per cent. As regards the quick method, what does it matter whether a dough is four or ten hours, so long as the fermentation is correct and the dough has th e proper maturity? In fact, especially in cold weather, the quick method is much preferable. The brown bread, like the white, has undergone many changes during the last 40 years. Firstly, bran used to be mixed with the dough, then wheatmeal and flour in equal quantities: but to-day, people demand wholemeal bread without any Hour, and 1 presume, as time advances, people will demand more ot the wheat germ in the germ loaf. Still in th P vanguard, 1 am. etw. W. ROBERTSON.