Bread; a discussion.
This weekend I’ve been to The Edinburgh Food Festival and I was lucky enough to go to a couple of really great talks (as well as hanging out with great people, eating delicious food and drinking good coffee and beer).
Today, I went to a talk about bread. Now, you might think that bread is fairly insignificant as a foodstuff - but you’d be wrong. The speaker today told us that if 1 out of every 20 unemployed Scots were retrained as bakers, we could produce all of Scotland’s bread from small bakeries. If wheat was farmed properly, we could supply all of Scotland with bread made from wheat farmed within 20 miles of Edinburgh. If landrace and more nourishing wheat types were invested in, we wouldn’t have to “fortify” white flour with calcium, folate and B vitamins because they would already be in there.
Moreover, it really drove home that investing a little time and effort into making your own things or supporting small businesses who supply kitchen staples like bread is not just good for the economy - it’s good for your health. Using whole grains, well-farmed and milled flour and real ingredients may prove a little more expensive than getting your 48p loaf of plastic bread from Tesco (or the Tescopoly, as it was termed today), but it will pay back in droves when you’re healthier, have less bloating and tiredness, and truly appreciate a connection to the food you’re eating - not to mention the positive mental wellness associated with activities like baking.
Tl;dr. Make and eat decent bread. Your body, mind and country will thank you.