Bread Conspiracy Thousands abandon bread… Celiac disease affects 1 in 100, but gluten sensitivity is detectable in as many as 1 in 5 The “Green revolution” spawned new high-yielding varieties of wheat with artificial fertilizers and pesticides used in intensive farming. But this new wheat has fewer vitamins. The Chorleywood Bread Process (CBP) started in 1961 turned into a digestive disaster. Traditionally most bread was allowed time to ferment (rise) for many hours, often overnight. The CBP used a slew of chemicals to make very white loafs in a fraction of the time. Only if you let the dough ferment long enough can naturally occurring beneficial bacteria work to make the bread more digestible, nutritious and tasty.
“Having that satisfaction of having Trendy Breadhome made bread and that personal connection with the person who Under-the-Table Bread Co. baked it for you.” proposes to take the CSA Sara Walton Andrews model of food commerce and apply it to that satisfying but elusive thing: a truly decent loaf of real bread. Customers subscribe and get bread deliveries per their particular subscription; weekly, bi- weekly, and other arrangements are possible, as well as special orders. Bread arrives at your doorstep, often still warm, often by bicycle: fragrant, hearty loaves of goodness, made with mostly organic and local ingredients.