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I think that maybe they take baking, especially bread, more seriously in some other countries - like France, where it can be a political issue.
The NYT's recent magazine section was mostly a photography spread showcasing ordinary Ukrainians bravely forging on, and I thought this was touching.
Five years ago, Vladyslav Malashchenko, 26, opened Good Bread From Good People, a bakery that employs adults with mental or psychological disabilities and specializes in cakes and hot lunches. On the day before Russian Army units rolled onto Ukrainian soil, Malashchenko, sensing the impending crisis, held a meeting with the staff, in which they decided to stop selling to individual customers and bake bread for the public good.
They quickly procured an additional 150 kilograms of flour and set to work. “I am not militant in my nature,” Malashchenko said, “but I can bake bread.” Throughout the opening weeks of the conflict, the bakery produced about 300 loaves of bread a day, almost all of which it has given away — some to a home for adults with cognitive disabilities, the rest to volunteer organizations, which distribute it in Kyiv. Malashchenko plans to keep baking. “Now, at this time of great need in Kyiv,” he said, “we need to continue our work.” https://www.nytimes.com/interactive/...-war-kyiv.html
I think that the theme of bread and bread itself as a product is a symbol of those agrarian countries that faced genocide and their main food for a long time was bread.
The design is based inthe Kyrgyz flag motif.
There is amazing bread any place the Russians have been.
I didn't know that Kyrgyz bread was so well known - but I was aware of how Ukraine is known for great bread. Not a surprise since Ukraine is such a large producer of wheat, rye and other grains.
I think that the theme of bread and bread itself as a product is a symbol of those agrarian countries that faced genocide and their main food for a long time was bread.
And, of course bread - "the staff of life" - can be hugely nutritious if it's the real thing, not just packaged Wonder Bread.
Bread is a staple with meals here in France. There’s even bread etiquette. Lol and we have bread “vending” machines all over town
I bake baguettes in the oven or no knead artisan bread in my Dutch oven….every day. ( prep the night before). I have a 10 year old starter for sourdough baguettes…. Yummy stuff!
We just pulled some stumps and plowed a couple of acres to grow some wheat so we can make our own flour.
The new British national 'platinum pudding' to mark the Queen's Platinum Jubilee will be announced on the 12th May 2022 by Dame Mary Berry and the Duchess of Cornwall.
The new Platinum Jubilee pudding follows a long tradition of inventive baking in honour of royal celebrations, from Coronation Chicken for the Queen’s coronation, to the Victoria sponge named after Queen Victoria.
A lemon and Swiss roll amaretti trifle is to be the official pudding for the Queen's Platinum Jubilee after winning a competition to find a new dessert.
Jemma Melvin created the dessert, inspired by the lemon posset served at the Queen's wedding to Prince Philip.
The trifle is made with layers of lemon curd swiss roll, custard, jelly, a mandarin coulis and amaretti biscuits.
It will join the ranks of royal-inspired dishes, such as coronation chicken and Victoria sponge.
The design is based inthe Kyrgyz flag motif. There is amazing bread any place the Russians have been.
Russia used to have the best bread in the world, end of.
In post-Soviet capitalism, when they learned to give bread "longer shelf life" the quality of it became poor.
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