Bread is pretty simple stuff. There's only looks, feel from the outside, crumb - texture, taste, holes - and the crust in your mouth. Or put another way - looks, taste and texture. So, of these three, what's important - and what is not?
I would propose that looks is the least important for the loaf you are going to eat. Yet, it is probably looks that makes you choose that same loaf (unless you are able to taste it).
What's most important - I would say taste (including mouth feel).
If there was a fantastic looking loaf - that didn't taste good; or was too chewy or too stiff - who would want it? It would be like those plastic sushi models that are in some windows.
If you found a loaf that didn't look so good, but tasted fantastic, then you found the diamond in the rough. Keep it your secret or share it because it is the taste that makes you feel good.
But, if that loaf looks great AND, it tasted fantastic, then that's bread worth eating - even in a world of too many carbs.
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| Oats n Wheat with fermented steel cut oats |
