Richard Bertinet’s Dough presents a very persuasive argument for baking bread at home.  Over a two-page spread, it describes the difference between a typical shop-bought loaf and one made at home.  Here’s what it says: Shop-bought loaf typically contains: wheatflour water yeast wheat protein salt vinegar dextrose soya flour vegetable fat emulsifier E472e (mono- and … Continue reading Homemade Bread