Time to use our loaf

I have always been an Ingredientist. As far as I know this intellectual concept has not been formally named yet, but it does not stop me from sitting and thinking about the ingredients that make up a thing – the “thing” being a loaf of bread, for instance, or a social collapse.

In 1893, at the Chicago World Fair, a radical German baker, according to Simeon Giedion in his book , introduced a new kind of bread. The traditional loaf took about 40 minutes to bake. The radical baker could turn out bread in four minutes. His method was aeration. You pump hot air into dough