When we asked consumers to describe their favorite breads, they continuously referred to bread from the good ol’ days, when grandma pulled it fresh out of the oven and onto the kitchen table.
Unfortunately, there was no consensus about what this bread looked like!
For that reason, we contacted ethnologists to help us define what bread of the good ol’ days looked like, going back in time thousands of years through the history of bread…. 50 years…200 years…1000 years….2000 years! But they could not go back any further than the book of Satires.
Written in year 37 BC by Horace, the book of Satires alluded to the best bread being Altamura bread from the Puglia region of Italy. When we went to Altamura and consulted University of Bari Professor and Bread expert, Marco Gobetti, he informed us that throughout history bread was primarily made with four key ingredients: water, flour, salt and sourdough…. no yeast! In fact, yeast was not discovered until 1857 by Louis Pasteur, so sourdough was most often used, providing fantastic flavor, great texture and a longer time of freshness.