For the proper handling of bread, there are some important questions that should be asked in advance. We have compiled these questions for you and embellished them with a few practical tips.
- What flour is my bread made of? The type of flour that suits you depends on several factors, such as the stage of life you are in. Age and any intolerances can also play a role here.
- Do I want to buy my bread or bake it? Both baking bread yourself and buying it bring advantages and disadvantages. Weigh for you what fits best right now.
- Do I use fresh flour for home baking? If you make your own bread, you might consider using freshly milled flour for it. Here we have found 9 reasons why it is worthwhile to mill your own flour freshly >>
- Is it a bread that is/was baked with yeast or sourdough? Regardless of whether you make your own bread or buy it, you can briefly clarify beforehand which leavening agent will be used.
- Does the bread contain one or more cereals? This question is so important because multigrain breads* can cause a mess in the stomach and intestines. This is due to the fact that different types of cereals contain different protein components. If you already have an irritated stomach and difficult digestion, you should either take enough time to chew and salivate or prefer to eat breads that have been baked from only one type of grain and are therefore easier to digest.
- Does my homemade bread need to be ripened? Freshly baked bread should be seasoned before consumption to make it more digestible. Breads baked with yeast usually need only one day to settle. Sourdough breads, on the other hand, should be allowed to ripen for about three days.
- What is the best way to store my bread? When storing bread, make sure that it can “breathe”, such as in a linen bag and preferably not in plastic. If you store bread in clay pots, usually the crust becomes soft and in tin cans it can easily begin to mold. Under no circumstances should bread be stored in the refrigerator.
We hope you can take something away from today’s post and have a great day!
The Salzburg Grain Mill Team
P.S. How you can strengthen your immune system and get through the winter with full power, you will learn in
THIS CONTRIBUTION >>
Sources
Münzing-Ruef, Ingeborg. 2000. Course book healthy eating. The kitchen as nature’s pharmacy. 18th, updated and completely revised edition. Munich: Wilhelm Heyne Verlag
https://www.duden.de/rechtschreibung/Scherzl (retrieved, on 11/22-21)
That was: About the right use of bread
*Not to be confused with whole grain breads baked from only one type of grain.
