The term you are looking for might be something like 'culturalist'?
> France where there are rules for "pain tradition" ("bread made to tradition"; nothing to do with BDSM :| ) that basically enforce that the bread is made by the baker on the day it is sold.
Yes, but that's still white wheat bread.
> To summarise, the dough can't be refrigerated, the bread must be baked on premise and then there's some restrictions on the ingredients (e.g. no additives except fungal amylase).
We do some of these things at home, they don't prevent you from making good bread.
> Btw having rules like that is a very French thing. The French (well, some of them) are very picky about their food and so they have all sorts of standards like AOP (which was a French thing before it was an EU thing) for cheese, wine, pork products and everything else that you can eat really. And that's a good thing and it works: you really should try the bread in France. I get the feeling you haven't - no offence.
I've had French bread. It's good for what it is, but it's rather limited. They don't even like rye.
These mandatory rules seem a bit silly to me. (The Germans also really like them.) If you want to make something that conforms to some arbitrary rules, you should be allowed to and be allowed to label it as such, but other people should also be allowed to use whatever ingredients and processes they like.
(I'm still sore about Bavaria forcing their beer purity law on our tasty North Germany beers. But I guess that was the concession we made to get them to join the Prussian-led German Reich.)
> Btw, that Albanian bakery also makes bread without salt.
Yeah, that's a mistake in my opinion.
> Not great but eh, it's without salt.
You seem to think being without salt is a benefit?
(From what I can tell, there are some people with specific health problems for whom salt might be a problem. But normal healthy people do just fine with salt, as long as they drink enough liquids---which the salt makes you want to do naturally anyway. Salt is especially important in your diet if you sweat a lot.)
> After all, this is modern times: we can control the temperature and humidity of enclosed spaces, yes? Salt is not needed for preservation anymore, it's now only there for the taste.
Well, if you want to live in harmony with the local environment, you'll go with salt rather than aircon. So in addition to helping slow down the fermentation, the salt and sourness also help our bread last longer once it's baked here in Singapore.
The term you are looking for might be something like 'culturalist'?
> France where there are rules for "pain tradition" ("bread made to tradition"; nothing to do with BDSM :| ) that basically enforce that the bread is made by the baker on the day it is sold.
Yes, but that's still white wheat bread.
> To summarise, the dough can't be refrigerated, the bread must be baked on premise and then there's some restrictions on the ingredients (e.g. no additives except fungal amylase).
We do some of these things at home, they don't prevent you from making good bread.
> Btw having rules like that is a very French thing. The French (well, some of them) are very picky about their food and so they have all sorts of standards like AOP (which was a French thing before it was an EU thing) for cheese, wine, pork products and everything else that you can eat really. And that's a good thing and it works: you really should try the bread in France. I get the feeling you haven't - no offence.
I've had French bread. It's good for what it is, but it's rather limited. They don't even like rye.
These mandatory rules seem a bit silly to me. (The Germans also really like them.) If you want to make something that conforms to some arbitrary rules, you should be allowed to and be allowed to label it as such, but other people should also be allowed to use whatever ingredients and processes they like.
(I'm still sore about Bavaria forcing their beer purity law on our tasty North Germany beers. But I guess that was the concession we made to get them to join the Prussian-led German Reich.)
> Btw, that Albanian bakery also makes bread without salt.
Yeah, that's a mistake in my opinion.
> Not great but eh, it's without salt.
You seem to think being without salt is a benefit?
(From what I can tell, there are some people with specific health problems for whom salt might be a problem. But normal healthy people do just fine with salt, as long as they drink enough liquids---which the salt makes you want to do naturally anyway. Salt is especially important in your diet if you sweat a lot.)
> After all, this is modern times: we can control the temperature and humidity of enclosed spaces, yes? Salt is not needed for preservation anymore, it's now only there for the taste.
Well, if you want to live in harmony with the local environment, you'll go with salt rather than aircon. So in addition to helping slow down the fermentation, the salt and sourness also help our bread last longer once it's baked here in Singapore.
Salt is tasty. (Up to a limit, of course.)