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Yeast salt reaction
(lemmy.world)
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this post was submitted on 19 Dec 2025
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OK, but making your own flour is a completely different skill with different tools from baking. I also do 3d printer but I do not have a lab to synthesise PLA... wonder how hard would it be to make at home... going into a quick rabbit hole... short answer, nope.
Also, for context, I currently live in the US, and what they sell here as bread, is something strange. It might be technically bread but it is garbage. they have 100s of bread brands all the same. Extremely sweet (if you make a peanut butter sandwich the bread is sweeter than the filling), it is it took me a year of getting used to it but I still hate it. making bread for me is the only way I can enjoy some bread that tastes like bread.
You should try to find a real bakery. That's where to get the good bread in the US Those and sometimes higher end/more expensive grocery stores.
Agree with pretty much everything you said, and I have not yet looked in to what would be needed to grind one's own flour.
Appreciate your entertaining the idea, in any case.
Honestly, I always wanted a milling stone, make proper hummus, (it should be processed in a mill not a blender, but there is probably a couple places worldwide that actually mill it). and making flour or oats with it would be fun, but who can get a milling stone nowadays...... fuck, another rabbit hole... so in amazon you can get small stone mills for 200$ but I could not find where to get those big ones they used in the past.
Yeah, good question.
Btw, regarding oats, I recently made oat tortillas / wraps from scratch, and they seemed highly promising, while being outright delicious. I don't have the numbers in front of me, but from what I understand, they're significantly healthier than wheat and corn.
when it comes to nutrients, their problem is that they have too much nutrients, that's why we have obesity epidemics. all our basic foods are nutrient bombs that can actually kill some animals.
Even those heirloom varieties are products of 10000+ year long genetic engineering.
I'd argue that the biggest problem with obesity epidemics is the lack of public nutritional awareness, combined with an overload of junk food everywhere, loaded with refined sugar, refined grains, salt... all that. We're literally poisoning ourselves on a regular basis via ignorance and habit.
People don't know how to read labels at very basic levels, and think that all calories are the same. And when eating most meals, people are used to getting pleasant glycemic highs, then going in to deficits not long afterwards, making them crave more food; a vicious circle. The guy in the video points out why that wasn't a problem eating medieval bread, because the fibre content and resistant starches in that bread released energy gradually throughout the day.
not sure if it's relevant, but high fiber bread. like actually whole wheat bread, tastes terrible compared with modern bread (not American, but for example a baguette or paisano bread). they were popular in the 90s but they quickly devolved into normal white bread with some colour but basically the same bread nutritionally.