{"id":480,"date":"2004-05-13T11:11:13","date_gmt":"2004-05-13T18:11:13","guid":{"rendered":"http:\/\/www.dianeduane.com\/outofambit\/?p=480"},"modified":"2020-07-26T11:44:22","modified_gmt":"2020-07-26T11:44:22","slug":"chorleywood-again","status":"publish","type":"post","link":"https:\/\/www.dianeduane.com\/outofambit\/2004\/05\/13\/chorleywood-again\/","title":{"rendered":"Chorleywood Again"},"content":{"rendered":"

Every now and then I have a small noisy fit about the unnatural things they do to mass-produced bread over here. I see from Blog of a Bookslut<\/a> that there’s just been an article in the Guardian<\/i><\/a> that restates the heart of my rant with some interesting additions — including the suggestion that some of the present wave of gluten and yeast allergies can be laid at the door of the Chorleywood process.<\/a><\/p>\n

I wouldn’t be even slightly surprised. Grr.<\/p>\n

…Nothing to do by way of direct resistance but get out some of that super “primitive-grain” flour<\/a> from BienManger.com in France<\/a> and make bread the old-fashioned way. Cold rise, 48-hour cold rise sponge, crunchy crust, mmmm….<\/p>\n

(Oh, and there’s a book, too: Not On The Label:<\/i> What Really Goes Into The Food On Your Plate.<\/a> The article is an excerpt from the book.)<\/p>\n","protected":false},"excerpt":{"rendered":"

Every now and then I have a small noisy fit about the unnatural things they do to mass-produced bread over here. I see from Blog of a Bookslut that there’s…<\/p>\n","protected":false},"author":3,"featured_media":5575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","activitypub_content_warning":"","activitypub_content_visibility":"","activitypub_max_image_attachments":4,"activitypub_interaction_policy_quote":"","activitypub_status":"","footnotes":""},"categories":[608,32],"tags":[861],"class_list":["post-480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-2","category-food-and-cooking","tag-chorleywood"],"yoast_head":"\nChorleywood Again - Out of Ambit<\/title>\n<meta name=\"description\" content=\"More crankiness about the pernicious Chorleywood process for commercial production of bread\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dianeduane.com\/outofambit\/2004\/05\/13\/chorleywood-again\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chorleywood Again - 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