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The thing is that there will be people wanting to defend this product. It will become just another thing like 'natural salt' that has no added iodine but has lots of impurities in it. This is then packaged as 'non GMO' and 'Gluten Free' amongst other organic things. As a regular user of a bread making machine I do wonder if my bread would be improved by the use of this posh salt rather than the table salt I normally use. Would I live longer by not having the anti-caking ingredient added to the teaspoon of salt I use with my bread? So, after a push of a button and a couple of minutes exactly measuring flour, water, salt, sugar, butter and yeast I get perfect fresh bread. Meanwhile, the mystery individual 'ms Ancedote' goes the whole hog on using overly-good ingredients to make some 'even better bread'. This will be using wholemeal organic spelt flour instead of regular strong wholemeal flour, this will also be measured in 'cups', not weighed. So all the other ingredients are fancy, e.g. the salt, the oven will need to be on for hours and lots of noises and mess will be made. Net result is essentially unrisen bread, the science not understood, the interior still sticky dough, the outer with a thicker and dryer crust than one might want. To my science mind this is madness, a lot of work with ingredients coming from all four corners of the globe, just for some bread that is wrong. All kinds of exciting herbs and what-not could also be added, such 'rustic' fun is the desired thing, it does not taste like store bought bread and that is what matters. The fact it takes five hours to make is part of it. None of it makes sense until you learn the word 'orthorexia': https://en.wikipedia.org/wiki/Orthorexia_nervosa So my mystery friend that makes awful bread and does not want to be making normal bread like I do, why is this? It is just one symptom of a bigger thing going on, orthorexia. I would say there is a whole industry going on around orthorexia and that these guys are tapping into that market. |