Why is it that modern bread is so crummy? I was making a dish the other day that required a handful of breadcrumbs, and I attempted to make them from some stale bread that was lurking in the cupboard.
Instead of being reduced to crumbs, it quickly atomised into dust. I guess if you start with a slab of white paste in a bag, there is not much chance of it turning into something small and useful.
The guys that invented the Chorleywood bread production system have a lot to answer for.
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