On various food threads we have spoken about the notorious Chorleywood breadmaking process.
This process was developed to be able to use flour derived from wheat of a lower protein content to make bread.
Prior to this process, the UK imported an awful lot of "hard" wheat from Canada and the US but, after the invention of the process, bakers were able to use the lower-protein British wheat.
So dependent were we on imported wheat that, during WW2, posters were put up exhorting people to eat potatoes instead, as the wheat had to be convoyed across the Atlantic, running the peril of being sunk by U-Boats.
Personally, I am not a fan of the Chorleywood process and I would dispute the necessity for it now that British wheats have been developed with a higher protein content and would contend that is now only used because it is cheaper... but will leave that discussion for another day.
What I want to know is ... back in the day before the Chorleywood process was developed and before we could import wheat from North America ... how did we produce decent bread in those bygone days, given the low protein content of British-grown wheat?
Or maybe we didn't?
"@MaiaDunphy – Met a vegetarian in Spar who only just realised black pudding was not suitable for vegetarians. It's been her Sunday staple for 10 years."
And:
"@MaiaDunphy – she said she thought it was grains and barley held together by 'something'. I'm not making this up!"
Could have come straight out of the pages of [url=http://www.amazon.co.uk/Bad-Food-Britain-Nation-Appetite/dp/0007219946/ref=sr_1_5?ie=UTF8&qid=1348397672&sr=8-5this[/url. Indeed, it would have fitted perfectly in a chapter I was reading earlier.
Ive decided to do a food/restaurant review every Sunday on me blog, this weeks offering is hot stuff on top of cold stuff inspired by a Hugh Fearnley-Whittingstall article...
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