This isn’t too food-related I guess, but it struck me as really funny, and well informed. The guys at w00t are selling a bread machine today, and their copy starts thusly:
The ancient Egyptians knew the value of warm, wholesome bread. No gooey, cakelike Wondercrud for them – they’d sow, tend and harvest the wheat, and then grind and pound it into a fine flour, and finally bake it for hours in clay moulds on an open hearth. The inevitable tiny stones and grains of sand baked into the bread ravaged the teeth of the Coptic panophiles, hastening tooth decay and, ultimately, death.
But not for you. Thanks to the Salton Breadman TR4000 Ultimate Dream Machine Breadmaker, you can smother yourself in fresh, pliant bread with little more effort than it takes to make a cup of coffee. [w00t]
I’ve been thinking a bit about bread lately. How and why we eat it, how it’s made, etc. Probably sparked by last weekend’s demo at Champoeg State Park on how the early Oregon settlers harvested and processed wheat. Bread has been such an integral part of our diet ever since people started organizing themselves into cities. At least in the Western world. It’s still a pretty integral part of our diets today. In fact, most people probably eat way too much white bread now since it’s so easily available. Cheap calories, my friends. Don’t do it. But I digress.
I’ve been thinking about fermentation a lot lately too. Kefir, yogurt, sauerkraut, and yes, sourdough bread. I haven’t done any baking in years, but I think I may take a stab at it again. I want to try some of the cultures you can get from Sourdoughs International. They have some new ones that work well with whole wheat and spelt flours, so it might just be time to start doing some baking. I’ll let you know how it goes.