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Please note that pages 2&3 are set as a spread and that Scribd adjusted its size to fit the width. See below for readability. Note that the "Papri Chaat Assembly" will lose its continuity. Ethnic Eats is not a real publication - all photos are taken by me and all articles are taken from this blog with revisions.
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An intriguing issue is the impact of the change in baking practice from sourdough to brewer’s yeast monoculture. Up to the mid nineteenth century, the only method used to leaven bread dough was sourdough – a complex mix of bacteria and yeasts. This meant that wheat gluten was exposed in a prolonged fermentation to proteolytic enzymes which significantly altered its structure. There is literature suggesting that at least some people with gluten sensitivity can tolerate sourdough bread.
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