Argonauta. Part 8.2
- Belongs to the work: Argonauta (Sergio Antolini)
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2022 November |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | THE STRADIVARI LOS GIGANTES The bread from the ground to the table Author - Dr Sergio Antolini, President of Ocrim and Paglierani, Italy Bread is not an obvious food, but is, on the contrary, the result of a long production process and a refined food civilization. The process is not so simple as it is not just a mixture of water and flour, but a process that requires experience and control of capable hands. From the sowing to the harvesting of the wheat, from the threshing of the grains to their grinding to be converted into flour, from the dough of the flour with water and yeast to baking in the oven. The phenomenon of leavening, which man discovers in nature, but which he succeeds in replicating, is astonishing, and absolutely decisive. The Egyptians, excellent farmers, were the first true bakers, systematically adopting the leavening technique, adding a piece of dough left over from the day before to the amalgam of flour and water. A practice that much later will be called natural leavening. Read more about: Volcano City, Carlo Ravaioli Making bread made us human Bread in the Mediterranean Basin Man is what he eats, Ludwig Feuerbach |
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