Breaking bread

IT'S A MOST UNIQUE #BREADNOTBREAD. WRITER AND FORMER BREAD-DENIER PIPPA DE BRUYN IS NOT ONLY ITS BIGGEST FAN, BUT PREACHES HER BUCKWHEAT SERMON TO ANYONE WITH AN APPETITE

UPFRONT | The Bread Revolution Maybe it's all those years of white bread peanut butter sandwiches – a sad indictment of my mother's culinary skills – but I never much liked bread. Besides, if you cared about calories – and boy did you ever in the era of leg warmers (thank you Jane Fonda) – bread was neither filling, nor slimming. Just gooey stuff that stuck to your teeth. The rejection was instinctive – literally a gut feel, unaware as I was that our daily staple had been radically altered a few years before I was born. After three millennia of baking dense breads – made with just three or four ingredients, naturally fermented for 24 hours – the 1961 Chorleywood Bread Process (CBP) produced a soft and yielding loaf,…

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Getaway (Digital) - 1 Issue, October 2022

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