Todays Magazin from SZ is focusing on Bread. Great I think.
They are also presenting two of my role models: Chad Robertson, baker at Tartine and Mathias Dahlgren, chef at Grand Hotel. Cool, these guys changes the world and their philosophies are worth spreading.
I am very happy that SZ are doing a special about something so simple and intimate as Bread. However, when “Sauerteig” often seem to be a brand than an actual ancient technic, today’s German Bread Market is everything but uncomplicated.
I think a special about Bread in Germany demands at least one article about the Quality situation in the market.
I started baking my own Bread out of Water. Flour and Salt since it was practically impossible to find a Berlin bakery that reaches the quality that I want in the Bread I eat. I have baked for, and traded my bread with, thousand of Berliners who expressed the same frustration.
Dear SZ; Why make 5 pages on “Why is the German Bread becoming more expensive?” and not bring up the very relevant question; “Why is the German Bread often so cheap?”
The other day I saw a post about Bread Exchange on Funtasty. I like how you are thinking Anke. Saving money on buying cheap bread won’t make you rich.
Picture from the Bread Exchange movie by Antje Taiga