Glad I Make Bread
Do you see anything strange about this photo of a box of a cracker-type product ? Here is the translation:
rich in cereals
This is something we keep on hand for when we run out of bread or to make chapelure which is ground dry bread crumbs (we rarely have any dry old bread). I am making bread today so this was out at lunch just in case as there was only a crust of bread left. My husband pointed out to me the label “riche en céréales”. Isn’t bread mainly cereal more or less by definition? What percentage is considered rich? I started worrying what else is in there, could it be there is only 30% cereal or some such thing? I read the label which informed me that 100.5 grams of flour had been used for 100 grams of finished product. I guess some of that was water which evaporated. When I continued down the list which I was surprised to see so long, I found palm oil and glucose-fructose wheat syrup.
As I shaped the loaves of bread, putting them into the pans for the second rise, my husband said I should make a video of that sometime as there was something he liked about that movement of my hands. Why don’t you go ahead and do that now? I asked, and he did. So here you have 30 seconds of kitchen counter action. (if I can get the clip to embed, the link is http://www.youtube.com/watch?v=5G80-NRM73Y )
Meanwhile, don’t forget about the bread of Life, our spiritual nourishment. As we eat our bread, may we be conscious of the need to be and do good, to activate the sourdough within, raising our conscience.