this post to the existence of an infinite thanks goes to my brother who put me Valerio available (and translated) found this wonderful article in the journal Baking + Buiscit International (January 2010) . Not too far from Germany, a group of German bakeries launches this idea: why , addition to producing the bread made in a workmanlike manner, and spread the philosophy and principles? Thus was born
SlowBaking , a movement that refers to the better known SlowFood and promotes the traditional methods to make bread from the choice of raw materials (without the addition of emulsifiers, gluten, enzymes) and ending with ' Using a manufacturing process natural and therefore, as such, slow.
The interviewee, Jean Kircher, who now is vice president of motion explains a bit 'the essence of this project: "... everywhere in Europe and the world, more and more people are realizing that we are bringing the food to its lowest levels quality. In the long term food made with ingredients "dead" kill people who would rather feed [...]. On a national scale, there are lots and lots of buyers who do not know the product or the taste, but select only the basis of price and packaging. The result of this blindness is a real illness that men should eat live food and Undead. Minerals, vitamins and proteins sono digeribili se sono usate dal corpo quando sono ancora vive, attive e in salute. Tutto il resto comporta anemia, diabete, allergie e altre malattie ancor più gravi. Questo vale per qualsiasi alimento e quindi anche per il pane ". Mi sono permesso di mettere in corsivo ciò che ritengo sia una realtà: infatti pur non essendo un vero studioso di nutrizione, ma soltanto ascoltando il mio corpo, quando cerco di digerire quei pani industriali realizzati in 45 minuti di lievitazione il mio stomaco sento che fa una fatica assurda e cerco, quindi, di farne a meno (e chiaramente poi, essendo del mestiere, me lo faccio da solo). Com'è possibile far lievitare in così poco tempo un pane?!?!? Una lievitazione corretta, although not by yeast (and beer) must have the time to break down sugars in simple composites, the development of carbon dioxide and alcohol, which then give that unique taste to the real bread and digestibility '(now this unknown ... the bread is usually baked at the supermarket or stop in our digestive system all day). So in other words, we speak of the production process that takes hours, not minutes. It is here that KIRKER says something that not only share, but that has been written many times in this blog: "The spiral of" more and more quantity "has led us to an insane nustrizionale: everything is pasteurized, sterilized, and checked microbiologically is tends to massive standardization of all food [...]. There are some of the obvious difficulties in moving from a system of industrial production to a craft, perhaps this will mean that for a few years we will not be many, but that's okay. "
Unfortunately, I say, not okay. There should be more awareness also on the side of the producer of what you are doing so much running malicious and minimizing costs too much processing and raw materials. serve a small but steady revolution in the minds of all: do something good and genuine at the right price means giving up some extra profit to invest in other securities as important as (if not more) cash: quality and honesty. Two real values \u200b\u200bthat are solid companies.
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