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Bread, grain and microbes.

My personal venture into the world of bread making really kicked off when I watched the documentary ‘Cooked’ produced by Michael Pollan in early 2016. It’s a four-piece documentary on how humans have come to cook food using fire, water, air and earth. He delves into the magical world of sourdough bread-making; sharing a history on the first loaves of bread, an insight into grain cultivation in Morocco and how much the culture, and so many other cultures, depend on bread. He interviews a food scientist at Davis named Bruce Germen, who told him that “if I gave you a bag of flour and water, and you had nothing else to live on, you could live on that for a while, but you would eventually die. But if you take that same flour and water and you bake it into bread, you could live indefinitely.” Continue reading