Chapter 1: The Rise of Home Baking

In recent times, our focus has shifted from watching competitive bakers on television to attempting our own baking endeavors. Bakers’ yeast has become as sought after as toilet paper. Since the onset of quarantine, interest in yeast—whether instant or for bread-making—has skyrocketed, with Google searches climbing dramatically. Nielsen reported that yeast sales surged by 647% during the week ending March 21 compared to the previous year, surpassing all other grocery items in terms of growth. Community boards are buzzing with alerts about brief appearances of rapid rise yeast, which vanishes almost instantly due to overwhelming demand. This has led to significant price hikes, with some sellers on eBay listing rapid rise yeast at 20 to 30 times its retail value. Baking supplies, previously overlooked, are now flying off the shelves, and acquiring flour—especially the elusive white whole-wheat variety—has become a small victory during the pandemic.

Chapter 2: The Cultural Significance of Bread

Bread is the most widely consumed food globally, a staple in human diets for millennia. Yet, it has fallen out of favor for many. How did this essential food item earn such a negative reputation? It seems to have happened through three interconnected phases.

The first phase involved the rise of refined grains and industrially produced white bread. Traditional bread was made from just four ingredients: milled grain, water, salt, and a leavening agent, typically yeast. Mastering bread-making relied on technique, patience, and heat rather than clever ingredients. Today’s supermarket aisles are filled with bread made from refined flour, often enriched with added vitamins and minerals, but lacking the nutrients and fiber found in whole grains. Many commercial breads are laden with additives and preservatives, leading to the conclusion that much of what is sold today is merely a bread-like substance.

The second phase was the emergence of the notion that carbohydrates are detrimental to health. While it's true that refined sugars can lead to negative health outcomes, this does not apply to all carbohydrates. Fruits and vegetables are primarily carbohydrates, and whole grains are linked to lower risks of several diseases, including heart disease and type 2 diabetes. A recent study in The Lancet indicated that low whole grain consumption could be tied to approximately three million deaths annually across 195 countries.

Lastly, we entered the gluten-free era, which mistakenly demonizes gluten. For those without celiac disease or gluten sensitivities, gluten-free diets do not offer health benefits. Instead, gluten-free labels should be viewed as allergen warnings rather than endorsements of superiority, as many gluten-free products can be unhealthy.

Of these three phases that tarnished bread’s reputation, only the first carries any validity.

Bread, especially when made from whole grains, is nutritious, delicious, and deeply rooted in culture. It’s hard to imagine living without it for too long. While its delightful nature may pose a challenge in moderation, we don’t abandon the beauty of spring simply because it distracts us. If I could choose only three foods to sustain me, bread would undoubtedly be one of them.

During Passover, observant Jews forgo bread for a week, a time that serves as a reminder of hardship and redemption. This period often renews appreciation for this simple yet extraordinary food. In these anxious times, we yearn for the comforting scent of freshly baked bread. Even amidst lockdowns, Parisian bakeries continue to operate, their services deemed essential, as grateful patrons line up around the block. You can encourage the French to stay home, but you can't take away their fresh bread.

Will we continue our baking habits once life returns to normal? Perhaps not, but those who bake with wholesome ingredients will gain an appreciation for the skill of bakers and the value of a good loaf.

Let us hope bread forgives us for neglecting it, for confusing it with inferior imitations, and for labeling it as harmful. Bread and its creators are essential to our culinary landscape.

This video, titled "There's no such thing as a 'yeast shortage'," delves into the myth surrounding the yeast scarcity, debunking common misconceptions.

In the video "Understand Your Baker's Yeast | Fresh Yeast, Active Dry Yeast, Instant Yeast etc.," viewers can learn about the different types of yeast and their uses in baking.

If you’re not quite ready to tackle a sourdough loaf, consider starting with whole wheat pita bread—a simple and rewarding baking experience, especially when you witness that delightful pita pocket forming.