[Magdalen] farro salad

[Roger Stokes]

On 02/08/2015 23:41, Lynn Ronkainen wrote:
> article not about the bread but about the broad ranging effect of what 
> is added to most commercial bread of any/every kind which makes it 
> rise quickly - so the (more healthy) lack of this additive is the 
> driver behind calling it slow.

This method of making bread is illegal in Europe and a number of other 
countries.  Here most bread is made using what is called the Chorleywood 
method, named after the research place where it was developed.  This 
allows loaves to be produced in 3 1/2 hours from start to sliced and in 
the pack.  The crucial step is hard mixing of the ingredients, which 
include ascorbic acid.

Roger