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It was a shame that the BBC reporter, and bread shop owner, missed one of the most important points about the modern Chorleywood method of making bread, v. the traditional way.
The longer proving traditional methods allow the yeast to break down some of the carbohydrates in the flour, making the bread much more digestible. This is why after eating a modern bread sandwich many people feel very tired and some are diagnosed as gluten intolerant, when they may not be.
I am afraid this is typical of a modern food industry more interested in cutting cost and time than flavour, quality and health. The more power the retailers and processors get and separate the consumer from the producer, the more examples we will get of cost cutting, with often dire consequences.
The current E.coli break is a classic example.
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