WHEATMEAL BREAD

Otago Daily Times, Issue 23353, 19 November 1937, Page 13

WHEATMEAL BREAD

TO THE EDITOR

Sir,—A letter appeared in your issue of Saturday last, in which you were asked why it is that no good wheatmeal bread can now be obtained in Dunedin. The answer you give does not provide the real reason. One leading reason is that the wheatmeal as supplied to bakers is not the quality it should be. You cannot make a silk purse out of a sow’s ear, and any baker who tries to make a good loaf oat ot the wheatmeal now supplied m the ordinary way, within the prescribed bakers’ working hours, will labour in vain. “The most you can do in tne shortest time” is now the order, it must be so under present baking hours and wages. The “ sweeping generalisations ” are quite correct so far as I can see by the quality to be found on the tables of leading restaurants in Dunedin. I have lunch there every two months. I never used any additional flour when making wheatmeal bread, and was complimented by a health lecturer on making the best wheatmeal bread she obtained in New Zealand. A perfect production of wheatmeal bread (Labour laws and such aside) can still be made from procer wheatmeal only by right methods. I have not been engaged in baking for 20 years, but was nulling in the Home Country in 1868, baking up to 1874, milling again in Dunedin in 1877, and baking in Oamaru in 1880 to 20 years ago.—l am. etc., November 16. W. Smyth.