Something resembling flat bread, just made by mixing ground grain with water, is assumed to be 30 thousand years old. During the neolithic period with the domestication of wheat and barley, grain and bread became basic food. Bread was very important for humans in their process of changing from being hunter-gatherers to farmers.

Existence of yeasted bread goes to prehistoric times. Just like today a piece of dough was put aside for the next bread making even in the antique age period. They made varieties of bread even during those days. 5 BC you could buy bread from a bakery in Athens.

For generations, white bread was for the rich, and whole grain bread was for the poor. Whereas starting from the end of the 20th century, high nutrition whole grain bread became rich man's bread and the white bread became the basic food of the working class who were not aware of its nutrition values.

The real industrialization of bread making started with an American engineer, Mr.Rohwedder's invention of a machine that could perform slicing and packaging at the same time. In 1961 with the development of Chorleywood Bread Management in the UK, they could mechanically make the dough work more consistently, shortened the yeasting period and could use weak flour with low gluten ratios. With the help of chemicals that could lower the mixing and yeasting periods, and the industry got to a stage where bread could be made in less than 3 hours.

Sad side of the story is, Dear Kitchen Friends, we can not get our heart's desire of" real and healthy" bread anymore.

Yıllardır ekmek yapanlar, benim 6 ay süren ekşi mayalı ekmek tarifimi oturtma sürecimi en iyi ihtimalle komik, en kötü olasılıkla da beceriksizce bulabilir. 🙂