There is certainly something appealing about the toasty yeasty fragrance of fresh baked bread. In seems an innate preference/like but bread has only been in the human diet lexicon for at most 10,000 years and it doesn’t seem long enough. A bakery in Samarkand in business in the same location for over 4000 years may have the oldest yeast culture, and it must make pretty darned good bread.
Samarkand? Alas, the place was torched by Djingis Khan, and the entire population murdered. The yeast cuture will “only” date back to ca. 1260, or whenever the city was re-settled.
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Yes, these are representative guys from my home town (alas, no bread):
Brutala kocken: Regular Ordinary Swedish Meal Time – Sidepork Pandemonium
Regular Ordinary Swedish Meal Time – Meatball Massacre
Those looks delicious. All three loaves. Any special ingredients?
Sour dough. I mix wholemeal rye flour with water in a glass and cover it with cling film, then put it on the kitchen counter for 4-5 days. Improves the taste no end. I don’t use it to raise the bread though, I have yeast for that.
Martin! You must add the recipe to the actual blog post – the whole concept of bread will be revolutionized.
Prompted me to make fake home made bread. Pre-frozen loaves of dough that for all that they are not homemade taste better than any presliced bread. Never have been able to really do homemade. I do have a great recipe for dilly bread!
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