Bread Quote by John Hillaby
““What makes good bread? It is a question of good flour and slow fermentation. In the old days we used to leave the dough to ferment for at least three or four hours, and it wasn't necessary to put chemicals into the dough. Today the farmers get much bigger crops from the same piece of ground, but the wheat has lost its taste. And to make it look nice and white — comme un cadavre — the millers grind it up fine and sift it, so you are left with very little except starch.””
About This Quote
Good bread depends on quality ingredients and time; modern agriculture and processing have reduced flavor and nutritional value.
In simple terms: Quality flour and slow fermentation make good bread; modern shortcuts hurt taste.
Key Takeaway
Choose traditional methods and quality grains.
Themes
food
tradition
industrialization
Mood
reflective
critical
Type
analytical
inspirational
When to use this quote
- baking
- culinary education
- food criticism
Key Concepts
agriculture
food science
culture
Questions to Reflect On
- Can modern techniques be improved to preserve taste?
- What trade‑offs exist between efficiency and quality?
A Different Perspective
Industrial processes prioritize appearance over flavor.
