Why Soviet white bread was tastier - Childhood jam-stuffed memories
11.10.2017
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Do you still remember the taste of sliced white bread baked during the Soviet Union times? Rarely could any child bring it home from the store untouched. You absolutely had to nibble off the end – the tastiest part.
Continuation of the article  Photo: takprosto.cc In times when there was not a drop of jam left at home, you could use a trick and dip a slice of white bread in water, then sprinkle it with sugar and eagerly eat it. How precious such memories are…  Photo: takprosto.cc Soviet bread Unfortunately, today`s children cannot taste that sliced white bread whose flavor is familiar to many adults. And all because the recipe and preparation technology have changed.  Photo: takprosto.cc In Soviet times, all bread was made according to GOST standards. There were even special articles that described step by step how to prepare sliced white bread. Manufacturers had no slightest opportunity to deviate from the standard.  Photo: takprosto.cc The main technological moment – bread preparation with sourdough. First, from the largest part of flour (about 60% of the required amount), yeast and water, sourdough was made. Then followed a long fermentation process (about 4 hours).  Photo: takprosto.cc When the sourdough was ready, the remaining flour, margarine and sugar were added to it. After that, another fermentation process followed (about 1.5 hours). It`s hard to imagine that overall, preparing one sliced white bread took about 7 hours!  Photo: takprosto.cc Today`s manufacturers find it unprofitable to spend so much time on bread preparation. And most technological lines do not allow for fermentation. Most often, white bread is made using accelerated technology, reducing preparation time to 3 hours.  Photo: takprosto.cc Also, bread quality was affected by the fact that many modern manufacturers stopped using margarine. As a result, sliced white bread lost its brightly expressed milky taste. Moreover, it`s very important in what oven the bread is baked; earlier it was baked in gas ovens, resulting in a thin crust and fine-porous crumb structure.  Photo: takprosto.cc Today, most bread baking ovens are electric, so the bread quality suffers because the bread crust comes out very dried.  Photo: takprosto.cc Also, earlier no one packaged bread, because everyone knew that its storage time cannot exceed 24 hours. Today, packaged bread stands on store shelves up to 120 hours! Photo: takprosto.cc So, it turns out that today`s bread greatly differs from what it was 30–40 years ago. But do you remember its taste? Be sure to share your impressions on this topic in the comments! Liked what you saw? Recommend to friends Next post
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