Bread as we know it today, or rather bake or buy it, has not always existed. In the beginning, grain was processed by the people into paps and flat breads and served as basic food. However, these cereal products did not have a long shelf life. It was only by chance and through the fermentation of the food that it was discovered that the shelf life could be extended through acidification. The flat breads could now also be used to make loose bread doughs. At the same time, a preform of beer was discovered, which was also used to make bread. People have known cereal mashes and flat breads for 5000 years. And since at that time, crushed nuts, seeds and fruits were often added, one can actually say that muesli was discovered quite early. To this day, we still eat cereal mash with exactly these ingredients. But let’s call them for example rather “breakfast porridge with berries, flaxseed and almonds”.
Early pap and bread people – until today
To come back to the discovery of sourdough: Since it was also possible for people to bake loose and thicker flat breads with an elastic crust, the separated from pap and bread people was expanding. To this day, there are still distinctions in this respect. Only one third of the world’s population eats bread. Many of the pap peoples can be found in Asia and Africa with a lot of millet and rice preparations. Just as different types of flat bread are consumed daily all over the world and are “descendants” of the flat bread from the Stone Age. These include tortillas in Mexico, oat cakes in Scotland, injeras in Ethiopia, chapati in India and many more! And if you grind fresh, wholesome flour every day with our Salzburg grain mills, then the doors will be open for you to try out different bread recipes every day. On our blog we have many of them for you >>
Münzing-Ruef, I. (2000): Kursbuch gesunde Ernährung. Die Küche als Apotheke der Natur. München: Wilhelm Heyne Verlag Das war: Frühe Brei- und Brotvölker