The Vintage Remedies Guide to Bread (by Jessie Hawkins)

[Kappy]

The Vintage Remedies Guide to Bread: Unlocking the Mysteries of Grains, Gluten and Yeast (2012), by Jessie Hawkins, is about the health aspects of bread consumption, focusing on the differences between modern bread and the staff of life commonly consumed long ago. Hawkins is the founder of Vintage Remedies, Inc., and the Franklin Institute of Wellness, and has written more than a dozen books on various subjects related to natural health.

If you have wondered why a food known as "the staff of life" for thousands of years has now developed a reputation as an unhealthful food, this book is for you. The author has performed extensive research in this 262-page book, which lists 353 references (mostly from scientific journals). She convincingly relates to us why the commonly cited culprits of bread-related health problems (e.g., white flour, gluten, and overconsumption) are of minor importance compared to the fermentation method.

She notes that in ancient Egypt commercial bakeries produced 40-50 kinds of bread, and official bakers were employed by the royal palace and the estates of great lords and wealthy individuals. Ancient bakers often used white flour, and bread production remained nearly unchanged for thousands of years ... until about 150 years ago, when the real problems began.

In 1868, compressed cakes of active baker's yeast became available to the public. Before that, numerous strains of wild yeast and bacteria fermented bread dough. Baker's yeast is a single species of yeast that is rarely found in spontaneous sourdough, and it multiplies much faster than the yeast found in traditional sourdough starters, hence the beginning of the copious health problems now associated with bread consumption. Bread production eventually was completely mechanized, and finished loaves (untouched by human hands) could be produced in 20 minutes. In addition to the use of baker's yeast, numerous chemicals were introduced into the dough to streamline production. The author goes into extensive detail regarding production methods, the chemicals used, and yeast (with an entire chapter on the science of yeast and sourdough). She also tells us about the various types of wheat and other grains suitable for bread, delves into bread nutrition, tells you how you can bake healthful bread, and devotes two chapters to gluten and related issues.

This book is well organized, and the author has written in a clear, concise style. Ms. Hawkins has done an admirable job of "unlocking the mysteries of grains, gluten and yeast," as promised in the book's subtitle. If you bake your own bread, or are interested in bread production methods, the history of bread, healthful foods, etc., this book should appeal to you.