Jane Bowen, a research scientist and dietician with the CSIRO, said it was no surprise health-conscious consumers have begun to turn away from highly-processed breads, but stressed it was important to do your research.
"People are looking for higher quality products, and so their perception is that if it's got some sort of special ingredient or a special technique to making it, then it might be better for them," Dr Bowen said.Artisanal breads have become even more accessible due to the major supermarkets getting in on the action.
According to IBISWorld, Coles and Woolworths now operate over 1,100 instore bakeries and have steadily expanded their own gourmet bread offerings. "This is also putting pressure on local bakeries to follow suit, particularly if there is a major supermarket nearby, selling artisanal sourdough for as little as $2 a loaf," Mr Cloutman said."The average bakery wouldn't be able to tell you the salt content of their bread," she said.
"The slight difference with supermarket-based breads is that because they have a nutrition information panel, you can find out a bit more about them."
Source: News Formal (newsformal.com)
Bakers spent thousands of years getting bread perfect and cafe snobs have destroyed it in less than 10. Sourdough is SHIT bread.
Bread puns 😂
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