Cooked: A Natural History of Transformation

Michael Pollan

When I buy whole-grain bread I look for words like “stone milled” and “whole grain”* and I check the ingredients to make sure whole grain is listed first. And, white or brown, I look for breads that have been fermented with a sourdough culture; the word “levain” indicates as much. And I stay away from any bread containing any ingredient that isn’t the name of a grain or salt.

Thursday, October 18, 2018 3:27:39 AM, page 259, Location 3964-3967

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Knowing how to bake bread or brew beer with your own two hands is to more deeply appreciate a really good beer or loaf of bread—the sheer wonder of it!—when you’re lucky enough to come across one. You won’t take it for granted, and you won’t stand for the synthetic.

Thursday, October 25, 2018 11:08:11 PM, page 364, Location 5582-5583

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