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Some Facts On Bread
by
Kadence Buchanan
During a recent trip to San
Francisco I came across the most famous sourdough
made in the U.S.; the San Francisco Sourdough. This has remained in production for nearly 150 years and combined with an amazing soup that is placed inside the bread, it constitutes today one of the most popular dishes of the West U.S. Coast.
In general, has been around for centuries. Experts believe that its origins started nearly 12,000 years ago. As one of the oldest prepared foods, is dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water and shaped into loaves that were laid on heated stones or baked by covering with hot ash. Descendants of these early breads are still commonly made from various grains worldwide, with the Mexican tortilla, Indian chapati, Chinese poa ping, Scots oatcake, North American johnnycake, and Ethiopian injera all being examples. However, the earliest documentation traces
to the Middle East, where Egyptians cultivated
grains. They baked flat breads, which are still
eaten today, for many centuries until the discovery
of fermentation at least three thousand years
ago.
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The technique of fermentation,
which causes
to rise, spread to all countries bordering the
Mediterranean. This sparked new improvements with
the development of clay ovens and the introduction
of the rotary mill in 1,000 BC. These advances
spread to other civilizations including African,
Asian, Indian and much later American cultures.
Bread became so important that the
industry began being controlled by those in power
in the 11th century, by price and weight regulation.
With further developments in agricultural machinery
greater crop yields were realized. Hence, bakers
headed towards the towns.
Otto Frederick Rohwedder is considered to be the
father of sliced bread. In 1912 Rohwedder started
work on inventing a machine that sliced bread,
but bakeries were reluctant to use it since they
were concerned the sliced
would go stale. It wasn't until 1928, when Rohwedder
invented a machine that both sliced and wrapped
the bread, that sliced
caught on. A bakery in Chillicothe, Missouri was
the first to use this machine to produce sliced
bread.
For generations, white
was considered the preferred
of the rich while the poor ate dark bread. However,
the connotations reversed in the 20th century
with dark
becoming preferred as having superior nutritional
value while white
became associated with lower class ignorance of
nutrition.
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Kadence
Buchanan writes articles on many topics including
Food,
Travel,
and Tennis
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