Monday, July 4, 2011
I now see why every person with access to the interwebs who has ever made a loaf of bread is calling their result artisan: it's the flour. Surely if you start with artisan flour, you end up with artisan bread, no? Of course you do! Just ask the first 200 pages of google search matches for "artisan bread."
Glossing over the fact that flour is just ground up grain, and therefore is not an artisan product (rule four) let's dig deeper into this particular flour. It is bleached. Bleached! Or as the makers of this flour like to say, "scientifically cleaned."
This seems to come up a lot, so I am making a new rule. What are we on now, five? I don't feel like looking it up, so let's just call it five: If it took modern science to make, it is not artisan.
How does one bleach flour, you ask? (Or scientifically clean, if you prefer) - Using one of several available chemical agents, including benzoyl peroxide. Hm, benzoyl peroxide.... Benzoyl peroxide... Holy crap. There is Clearasil(R) in your bread!
I'm sorry. That's is just gross. And wildly unnecessary. ....kind of like Teff wraps.