It’s difficult to compile a series of guidelines on how to buy the best bread: no one in the world has yet managed to accurately classify the hundreds of different types in existence.

I make a short list of things to bear in mind and questions to ask when you are standing at your baker’s counter or in the supermarket.

When in doubt, you are perfectly entitled to ask your baker what type of flour he uses and where it comes from: when you do so, remember that bakers tend to prefer flour that is as refined as possible (the least healthy) because it rises more rapidly and produces a soft attractive-looking bread. In nearly every country in the world, it is mandatory to declare what type of flour is used, but often its origin is not clearly specified.

Read the full article on www.finedininglovers.com

Fine Dining Lovers.com – 7 gennaio 2015