I've taken to making bread.
However have any of you any concept of the science and processing involved in just the flour in bread?
Let us start with wheat. You do know that it use to be about five foot high?
What is grown today has been selectively chosen to be dwarf. Then there is the choice of verity.
The same type of wheat is not used to make the flour used in pies as in bread.
Then we come to "milling".
Have you any idea of the complexity involved in that?
No it's not ground between the mill stones, even if you buy stone ground flour.
What actually happens is that the berry is undergoes sheering foresees. Just like when you rip paper.
And that is just the flour.
The type of bread that I make is sourdough. The joking instructions are, first catch your yeast.
I tried and tried that.
In the end I bought some from someone else and lovingly keep it alive.
However other's who make homemade bread use yeast that was caught generations ago and carefully selected.
It's now farmed in huge vats. Carefully dried, powdered, mixed with nutrients that the yeast needs then formed into tiny balls before being packaged.
Now I invite you all, obtain some wheat berries and try to make your own flour.
Catch your own yeast.
Add fluoridated chlorinated water, or some from a puddle, and try and make bread.
Sure there are many examples of over processed food, but I for one am REALLY glad that they test the wheat for moisture and dry it if too moist.
https://www.medicalnewstoday.com/articl ... -poisoningErgot is a fungus that can grow on grains such as rye and wheat. Symptoms of ergot poisoning vary but include dizziness, convulsions, and psychosis. Some researchers believe ergot poisoning played a key role in several historical events.