Bread

I previously posted about bread and its country of origin labelling exemption here. This labelling exemption places bread ingredients and their country of origin in the realm of the Great Unknown as far as this Ausfood blog is concerned.

In my naiveté and enthusiasm I considered making my own bread would be the next best and easiest thing to do. I’ve made bread on a small scale at the Trash Palace, an enterprise I’ve always enjoyed. I even know where my favoured bread recipes are - in the loose leaf piling system, of course. These are recipes which have always turned out a reliable result.

So, full of the business of getting down to the prospect of toast at breakfast time, I scurried off to the supermarket.

I came home a very disappointed person.

The item on the shopping list which caused me the greatest disappointment was yeast.

I searched in every supermarket in my locality, within walking distance of the Trash Palace, and drew a blank. Four blanks to be exact, one for every supermarket whose shelves I inspected.

The only yeast available, as you might expect, is the dried variety. The great disappointment was finding, of the three brands available, two were imported products and the third brand was disinclined to disclose the origins of their yeast product. To pass muster in the great Ausfood ingredient search the packaging must clearly state the country of origin, with Australia is the preferable country of origin; on all counts none of these products qualify.

Compressed, or fresh yeast, is an alternative, but in this 21st century, where speed and ease of preparation prevails in the kitchen, it is highly unlikely I will be able to find this product anywhere, let alone on supermarket shelves.

I see a big search project looming.