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Why does grandma’s baking always taste so good?
It may sound odd, but in North America, our loaf of bread can contain ingredients with industrial applications – additives that also appear in things like yoga mats, pesticides, hair straighteners, explosives and petroleum products.
As Oma Kathi pointed out, good baking requires phases of dough rest and fermentation, along with the best possible ingredients, love, and a wealth of experience to create the finest pastries. It is widely recognized that certain aromas can evoke specific memories and elicit various emotional reactions. To achieve this, it is crucial to use high-quality ingredients and avoid harmful additives commonly used by large corporations.
We try to get back to grandma’s baking methods, because we think that is how it is done right!
Please take a moment to look at this table. It contains some unexpected information that may surprise you.
| Additive | Germany | North America | Risk | Purpose |
|---|---|---|---|---|
| GMOs | Banned | Allowed | Potentially many unknown risks | Make crops more resistant |
| Potassium Bromate | Banned | Allowed | Linked to kidney and thyroid cancer | Potent oxidizing agent used to straighten dough and give it an appealing white color |
| Azodicarbonamide (ADA) | Banned | Allowed | Linked to asthma and cancer | Chemical substance used to bleach and leaven dough |
| Glyphosate | Banned | Allowed | Linked to cancer | Chemical weedkiller |
| Butylated Hydroxy Toluene (BHT) / Anisole (BHA) | Limited | Allowed | Carcinogen | Man-made antioxidant used as a preservative |
| Benzoyl Peroxide & Calcium Peroxide | Banned | Allowed | Destroys nutrients | Bleaching agent added to flour |
Many processed foods contain emulsifiers and preservatives, which can be worrisome for those concerned about their health. While these additives serve the purpose of extending shelf life and improving texture, they may also have negative impacts on our well-being. To obtain remarkable flavor and texture in baked goods, it is essential to provide sufficient resting time for doughs and sourdough. This crucial step enables natural fermentation and gluten development, which ultimately leads to delectable bread and pastries. Additives are a topic of concern for many people. It’s important to understand that not all additives are harmful or unnecessary.
Some additives serve legitimate purposes, such as improving the taste, texture, and shelf life of food products. However, there are also certain additives that have been linked to health issues and should be consumed in moderation or avoided altogether. It is advisable to read labels and do research on specific additives if you have any concerns about their effects on your health. or if you have any dietary restrictions. When it comes to baked goods, allowing doughs and sourdough to rest is indeed crucial for achieving exceptional flavor and texture. Resting allows the dough to undergo natural fermentation, where beneficial bacteria and yeast break down complex carbohydrates and proteins, resulting in a more flavorful end product. Additionally, resting gives gluten proteins time to develop, which contributes to the structure and texture of breads and pastries.
By giving our dough sufficient resting time (some dough up to 36 hours), we can enhance their taste and quality without relying on additives. This traditional approach allows for a more natural process of flavor development while also providing better digestibility. So next time you’re baking at home or buying baked goods from a store, consider opting for recipes or products that emphasize proper resting time instead of relying heavily on additives.
Your taste buds and overall well-being will thank you!
Some additives serve legitimate purposes, such as improving the taste, texture, and shelf life of food products. However, there are also certain additives that have been linked to health issues and should be consumed in moderation or avoided altogether. It is advisable to read labels and do research on specific additives if you have any concerns about their effects on your health. or if you have any dietary restrictions. When it comes to baked goods, allowing doughs and sourdough to rest is indeed crucial for achieving exceptional flavor and texture. Resting allows the dough to undergo natural fermentation, where beneficial bacteria and yeast break down complex carbohydrates and proteins, resulting in a more flavorful end product. Additionally, resting gives gluten proteins time to develop, which contributes to the structure and texture of breads and pastries.
By giving our dough sufficient resting time (some dough up to 36 hours), we can enhance their taste and quality without relying on additives. This traditional approach allows for a more natural process of flavor development while also providing better digestibility. So next time you’re baking at home or buying baked goods from a store, consider opting for recipes or products that emphasize proper resting time instead of relying heavily on additives.
Your taste buds and overall well-being will thank you!
This is an ingredients list in bread made by a big franchise
Wheat, Enrichmen-nutrivan Type 40 (Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Water, Yeast, Salt, Canola Oil, Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Ascorbic Acid, Lipase, Xylanase, Amylase.
Wheat, Enrichmen-nutrivan Type 40 (Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Water, Yeast, Salt, Canola Oil, Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Ascorbic Acid, Lipase, Xylanase, Amylase.
The treats made by Bretzel contain a variety of grain types, including German grain, rye, spelt, and wheat flour. Other ingredients include water, yeast, salt, and sugar. Butter and milk are listed as optional additions to the recipe. Canola oil or butter is used as a cooking fat, and malted barley flour is included in the ingredient list as well.
Sometimes, we add our own secret seasonings to our bread, but rest assured, they are all natural. We have a belief that if we can’t spell an ingredient, we won’t use it! The basic aroma of bread should develop slowly and harmoniously as the dough ripens and is mixed. However, as is the case in life, small things can have a big impact. A little caraway here, a little rosemary there – seasoning bread can truly work wonders. Some breads gain even more sophistication with the addition of extra spices.
Sometimes, we add our own secret seasonings to our bread, but rest assured, they are all natural. We have a belief that if we can’t spell an ingredient, we won’t use it! The basic aroma of bread should develop slowly and harmoniously as the dough ripens and is mixed. However, as is the case in life, small things can have a big impact. A little caraway here, a little rosemary there – seasoning bread can truly work wonders. Some breads gain even more sophistication with the addition of extra spices.
