Chris Young from the Real Bread Campaign says mass-produced supermarket bread is very different from genuine sourdough, in response to an article on ultra-processed food

In his article on ultra-processed foods, Giles Yeo writes: “Ultimately, bread is made from flour, salt, water and yeast” (Why the double standards on ultra-processed foods? Because some have better PR than others, 6 March). That’s like saying coal and diamonds are both just carbon, or vodka and whisky are both just alcohol. By doing so, Yeo forgets (or overlooks) the transformative processes that result in very different things. Lactic acid bacterial fermentation, fundamental to the process of making genuine sourdough bread, leads to changes in flavour and, as a growing body of evidence suggests, it might have health and nutritional benefits.

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