Feb 9, 2025
Bread dates back over 14,000 years, predating agriculture itself. Early humans made a basic form of bread using wild grains, paving the way for civilisation. The discovery of bread-making even suggests that cooking technology shaped early human societies.
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In ancient Egypt, bread was so valuable that it was often used as currency. Workers building the pyramids were paid in loaves, making it an essential part of both nutrition and the economy during that era.
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Yeast, the key ingredient in most bread, is a living organism that ferments sugars, releasing carbon dioxide. This creates the airy texture of bread. Sourdough uses wild yeast, giving it a distinct tangy flavour and a longer shelf life.
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During medieval times, white bread was reserved for the wealthy, while wholegrain bread was considered food for the lower class. The refinement of flour was a laborious process, making white bread an expensive luxury.
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Freshly baked bread makes a subtle crackling sound as it cools. This occurs because the crust contracts while the moisture inside escapes. Bakers often call this the ‘song of bread’, a sign of well-baked loaves.
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Not all bread requires yeast. Unleavened bread, such as matzo or chapati, relies on alternative methods like steam or chemical leavening to create texture. These breads are often culturally significant in religious and historical contexts.
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French law dictates that traditional baguettes must be made using only flour, water, salt, and yeast. This protects the authenticity of France’s most famous bread and ensures it maintains its classic taste and texture.
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In the 19th century, white bread was considered dangerous due to food adulteration. Chalk, alum, and even plaster of Paris were added to whiten flour. This led to health concerns and the rise of regulations on bread production.
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Stale bread isn’t necessarily spoiled—it’s just undergone starch retrogradation, where moisture migrates out, making it firm. Gentle reheating can temporarily reverse this, restoring some softness before it hardens again.
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Bread is banned on the International Space Station because its crumbs could float around and damage equipment. Instead, astronauts eat tortillas, which serve the same purpose but without the mess of flying crumbs.
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