Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 68

‘Today on his table he has the best wholegrain bread I have ever tasted, baked by his wife. The good miller, he said, milled the whole grain palatably, hygienically and digestibly from fresh wheat locally grown. But it would not keep (good things to eat seldom do). The modernised millers imported the dry Canadian wheats, which will store and travel, standardised the moisture content and extracted the offals with the germ to be resold. Big business sprang out of lifeless bread.’

H. J. MASSINGHAM, The Wisdom of the Fields (Collins, 1945)