American wheat—unlike the ancient heritage wheat grown in Europe—also is hard on most people’s guts (and causes almost all of the so-called “gluten” allergies) because it’s a genetically modified hybrid with many more chromosomes than the heritage wheat—and our digestive tracts have not had thousands of years (much less hundreds of years) to adapt to its unrecognized genetic profile. Add to that the rampant spraying of non-organic American wheat and corn crops with (as you pointed out) glyphosate (Roundup)—and you have a carcinogenic, inflammation-fueling combination.
I purchase wheat and rye berries, grind them into whole grain flour, and immediately turn this flour into dough. I made a sourdough starter in 2015. It takes longer than yeast, so I give my dough one or two days in the fridge before baking it. I use the pre-heated cast iron Dutch oven method and turn my oven up to 500 degrees.
The resulting bread is still not as good as it is in Europe, but my European husband is grateful for it.
When I think of Switzerland, gorgeous, gorgeous Switzerland, what memory comes to mind first? "Oh my God, this bread is sooooooo good! Would the hotel notice if I took the entire loaf at breakfast?" I didn't, but I'm still sorry I didn't.
I concur almost entirely with everything you say. Bread is, for the most part, better in Europe, for all of the reasons you list. Only a minor disagreement here - I have not found a good boiled then baked traditional style bagel outside of the US (except once, in Melbourne Australia, where an guy from NJ who apprenticed in Israel opened a bagel shop called Nickled and Dimed and the bagels were fantastic - but when we returned after the Pandemic the store had closed). But to be fair we've not traveled in Eastern Europe so maybe you can get one there. In the places we've been, if it has a hole in the middle and it's baked bread, they call it a bagel, but it's really not. Likewise there is a lot to be said of Chicago-style pizza crust and Detroit-style pizza crust, which you can't get here (in Europe), but agreed that for the most part the Italian-European style pizza is superior otherwise. For day-to-day bread, you can't beat Europe.
American wheat—unlike the ancient heritage wheat grown in Europe—also is hard on most people’s guts (and causes almost all of the so-called “gluten” allergies) because it’s a genetically modified hybrid with many more chromosomes than the heritage wheat—and our digestive tracts have not had thousands of years (much less hundreds of years) to adapt to its unrecognized genetic profile. Add to that the rampant spraying of non-organic American wheat and corn crops with (as you pointed out) glyphosate (Roundup)—and you have a carcinogenic, inflammation-fueling combination.
I purchase wheat and rye berries, grind them into whole grain flour, and immediately turn this flour into dough. I made a sourdough starter in 2015. It takes longer than yeast, so I give my dough one or two days in the fridge before baking it. I use the pre-heated cast iron Dutch oven method and turn my oven up to 500 degrees.
The resulting bread is still not as good as it is in Europe, but my European husband is grateful for it.
When I think of Switzerland, gorgeous, gorgeous Switzerland, what memory comes to mind first? "Oh my God, this bread is sooooooo good! Would the hotel notice if I took the entire loaf at breakfast?" I didn't, but I'm still sorry I didn't.
I concur almost entirely with everything you say. Bread is, for the most part, better in Europe, for all of the reasons you list. Only a minor disagreement here - I have not found a good boiled then baked traditional style bagel outside of the US (except once, in Melbourne Australia, where an guy from NJ who apprenticed in Israel opened a bagel shop called Nickled and Dimed and the bagels were fantastic - but when we returned after the Pandemic the store had closed). But to be fair we've not traveled in Eastern Europe so maybe you can get one there. In the places we've been, if it has a hole in the middle and it's baked bread, they call it a bagel, but it's really not. Likewise there is a lot to be said of Chicago-style pizza crust and Detroit-style pizza crust, which you can't get here (in Europe), but agreed that for the most part the Italian-European style pizza is superior otherwise. For day-to-day bread, you can't beat Europe.
Now we have to go to Turkey just for the lavash!
Like bread, pretzels may be best directly from a bakery!