The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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OIL or NO OIL in bread

November 3, 2010 - 2:28pm -- larginski

I have been making what I think is some very flavorful bread recently. A few years ago I discovered a local mill and have been playing with their organic wheat and rye flours. The other week my mother-in-law, a great baker herself was enjoying the bread and she asked what oil I used. When she learned that this bread was only flour, water and salt she was puzzled. Why would I make a bread without any fat? She learned to bake in the 40's and used pork fat.

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