The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Times review of "Good Bread is Back"

Felila's picture
Felila

Times review of "Good Bread is Back"

Folks here might be interested in this article

http://tls.timesonline.co.uk/article/0,,25351-2645701,00.html

which is a review of a book on the history of French bread. Lots of info re commercial use of sourdough.

 

Rosalie's picture
Rosalie

Very interesting.  I didn't realize that French bread had been sourdough, and I was aghast that the French would eat nearly a kilogram a day of white bread.

At the end is a mention of “Fermento-levain” .  Does anyone have any more information on this?  (All of Google's references seem to be in French.)

Rosalie

Felila's picture
Felila

I don't read French as easily and quickly as I read English, but I found one website on baker Eric Kayser which says:

Grâce à cela, il a déjà inventé des procédés techniques révolutionnaires comme le fermento-levain qui entretient un levain liquide toujours prêt à l'emploi. Son objectif est de créer toujours de nouveaux pains, plus onctueux et plus savoureux.

Thanks to that, he has already invented revolutionary technical procedures like the fermento-levain. which keeps a liquid levain always ready to use. His goal is to continually create new breads, more unctuous and savory.

Sounds as if it would be of use in commercial bakeries trying to produce artisanal loaves,  but of no use to home bakers who are still working in small batches.

 

Felila's picture
Felila

I just found a machine that makes fermento-levain:

http://www.abpatlas.com.au/bakery/leaven/leaven.shtml
Mini Oven's picture
Mini Oven

the cover of Eric Keyser's  book  "Sweet and Savory Tarts"  is enough to make me go out cherry picking.  Ate a whole bowl full yesterday.  Good article!  Thanks Falila!   -- Mini Oven