Ruphus -> RE: Sugar in Bread. (Oct. 1 2013 19:25:41)
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Concerning the wonder of delicious, crisp French baguette, I recall a French restaurant owner and cook telling me that it had to do with chaff contained in the French flour ( which at that time wasn´t even allowed under German law ). I am still curious to know: Can it be? A little curiousity besides: Last years ( or was it the year before that ...) anual competition about best baker in Paris was won by an emigrant ( from Marocco or Libanon, ... or maybe Algeria; don´t remember exactly). I think the winner then gets entitled to supply the Élysée Palace. Must have caused teeth grinding in the branch. - Dunno whether the new carb hystery is of sense. Isn´t it that carb had lots to do with our augment, and would it be detrimental as long as you ensure to make use of the energy it provides ( moving the body / sports). From what I know at least for building up muscles carbs present a healthier nutrition than protein. ... Even if I had to accept that the new hhype was of sennse, I am just a succer for carbs. Specially for fried ones. When things shimmers in golden color, I can hardly resist. The tasty part of a dish, wahtever it be, for me is mainly there to accompany a huge trowel full of well done pasta, rice, potatos - and where it can be had - rich bread. In Germany, when you´re still lucky enough to find an actual and traditional bakery, you will discover breads and rolls that steam off an unbelievable array of flavours. So exciting that sometimes you have a hard time halting while eating. Even if there be nothing at hand to mate it with other than butter. Just saying ... You may guess that where I am now they traditionally have only primitive sorts, commonly consisting of just flour, salt and water. And the baguette that can be found has little to do with the original in France. Ruphus
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