I make 9kg of bread every weekend (reasons). so when I wake up I start blooming the yeast: 3268gr of water, 109g of sugar, and about 20gr of yeast. I had to leave for something so I came back two hours later, it smelled amazing, next step is to mix in the salt (218gr) and flour (5440gr) , I usually put the flour first then salt. but this time I put the salt first.
What happened? it fizzled like a soda, like mixing baking soda and vinegar, so many bubbles appeared immediately. I noticed because of the sound it made (was looking at the scale numbers).
Obviously it cannot be a chemical reaction because salt does not really react with anything there, at most it kills some yeast cells before mixing because some parts would have high salt content. there has to be some cool biology involved. And I refuse to ask any AI for that
Yeah, good question.
Btw, regarding oats, I recently made oat tortillas / wraps from scratch, and they seemed highly promising, while being outright delicious. I don’t have the numbers in front of me, but from what I understand, they’re significantly healthier than wheat and corn.
when it comes to nutrients, their problem is that they have too much nutrients, that’s why we have obesity epidemics. all our basic foods are nutrient bombs that can actually kill some animals.
Even those heirloom varieties are products of 10000+ year long genetic engineering.
I’d argue that the biggest problem with obesity epidemics is the lack of public nutritional awareness, combined with an overload of junk food everywhere, loaded with refined sugar, refined grains, salt… all that. We’re literally poisoning ourselves on a regular basis via ignorance and habit.
People don’t know how to read labels at very basic levels, and think that all calories are the same. And when eating most meals, people are used to getting pleasant glycemic highs, then going in to deficits not long afterwards, making them crave more food; a vicious circle. The guy in the video points out why that wasn’t a problem eating medieval bread, because the fibre content and resistant starches in that bread released energy gradually throughout the day.
not sure if it’s relevant, but high fiber bread. like actually whole wheat bread, tastes terrible compared with modern bread (not American, but for example a baguette or paisano bread). they were popular in the 90s but they quickly devolved into normal white bread with some colour but basically the same bread nutritionally.