Lolounette wrote:
went to the baker to buy white bread with yeast which was the top of the day at the time.
After firing (sometimes burned), solid oak tables, we ate on a table in ... Formica! Other top !!!
Lolounette wrote:
went to the baker to buy white bread with yeast which was the top of the day at the time.
Paysan.bio wrote:THANK YOU
I'm learning a lot of things on this thread.
pascal
Did67 wrote:In Alsace, the optimization of the oven energy was as follows:
- during the heating, under the flames, we slipped the famous "tarts flambées" (Flammkueche ") which no tourist escapes nowadays
- in the oven that was too hot, we cooked a "Baeckoffe" (a kind of pot-au-feu sealed in a large terrinne, with a mixture of vegetables / meats)
- we made the bread
- then, in fact, pies
- Then we could make meringues (for the holidays)
- and, in season, dried prunes (failing that, the fagot for the next falmbée).
French troop bread, not everyone's taste.
"After the retreat of Antwerp, when our services suddenly transported into the land of exile were in the midst of a period of re-establishment and reorganization, we could not help but provide our men with bread from French handling. But this leavened bread, having a suret taste and differing rather appreciably from that to which our troops were accustomed, was hardly appreciated. Given the importance of this food of the first order, it was urgent to remedy this state of affairs. The Stewardship therefore began without delay and Belgian military manning was soon installed in Adinkerke (Belgium) and Bourbourg (France) where the entire bread for the troops of the front was made ... http://www.compagnons-boulangers-patiss ... -du-poilu/
The key is to consume flour not too refined.Yeast and minerals
Leavening, like yeast, can degrade some of the phytic acid. It is a substance naturally present in wheat grains (3-22 mg / gram), which captures the minerals present such as iron, zinc and magnesium, which are then available in smaller quantities for the organization. Phytase enzyme, also naturally present in wheat grains and made more active in acidic medium, contributes to the degradation of phytic acid. Therefore, whole bread contains more body-assimilable iron and zinc than a product made with the same amount of whole flour but without yeast or leaven. The greater bioavailability of zinc, magnesium and iron through the use of leaven has been confirmed by animal studies. https://www.painetsante.be/professionne ... -au-levain
The simple fact of replacing refined cereals with whole grain cereals gives tangible results for health, with an effect on weight and inflammation, according to Danish research. https://www.foodinaction.com/cereales-p ... t-maigrir/
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