Let’s put some myths to rest!

Bread is a common target of misconceptions, exaggerations or even urban legends. This may be nothing new, but for some people, it’s a little worrying.

I’ve identified four myths here.

Myth #1: “Bread makes you put on weight.”

Unfortunately, this is a very common misconception, to the extent that some people even say you shouldn’t eat bread at breakfast. But it’s easy to prove this wrong. First of all, can any food alone make you put on weight?

We need to put bread into context. We can argue against this idea in different ways:

 ·      By remembering that in many societies, people mostly eat bread at the beginning of the day (breakfast), when the body needs to build strength to face the rest of the day. Bread is rich in complex carbohydrates, which are the main source of energy required by the metabolism and the brain. Bread also contains 8-9% of plant-based proteins, such as gluten. (Yes, gluten is a mix of two wheat proteins, gliadin and glutenin.)

 ·      Also – and I think this is the strongest argument and one of the reasons I’m very concerned about bread being criticized as a breakfast food – the most common processed alternatives to bread are often full of sugar. I’m not trying to stir up controversy, but I imagine you know what I’m referring to.

 Why don’t we just see bread as good food with numerous nutritional benefits that satisfy our needs for complex carbohydrates, protein, fiber (especially brown bread), B vitamins and Vitamin E?

Myth #2: “Bread makes you bloated.”

 Yes, you do sometimes hear this!

 We get the idea: yeast expands and makes bread rise. That’s true, and I like to remind people that yeast is integral to bread, and bread is integral to life!

 But when bread is baked, the yeast is no longer alive. There’s no more bacteria and fermentation. The microorganisms are killed by the baking, therefore losing their effect.

 We can explain it numerous ways, scientifically or popularising, but saying that bread makes you bloated because of yeast is impossible and simply not true!

Myth #3: “There is such a thing as chemical yeast.”

 You might say “chemical yeast does exist! There’s even a Wikipedia page on it.

 And you’d be right in the sense that this French term exists and is legally authorized.

 But for me, it’s a misnomer I refuse to use. We should be talking about “poudre levante” (“baking powder”) or “poudre levante chimique” (“chemical baking powder”). Why? Because baking powder is chemical and contains bicarbonate of soda, which, when wet, can make dough rise. But it’s not yeast, because it doesn’t ferment the flour, and the breadmaking process is not at all natural.

 On the other hand, yeast is a living microorganism that’s been around in nature for centuries. Remember, we don’t produce yeast, we grow and multiply it. “Levure chimique” or “chemical yeast” is a misnomer that creates confusion in consumers’ minds.

 The only yeasts that exist are natural!

 Myth #4: Sourdough is good for you while yeast is bad for you.

 Some people would have you believe that sourdough is good for you, but yeast is bad. That’s another misconception, for the very simple reason that sourdough always contains yeast – in fact, several yeasts.

 If you ever see “no yeast bread” in a recipe online or in a store, you’re being misled.

 The only bread without yeast is unleavened bread. The other so-called “no yeast” breads are actually sourdough breads, which have many qualities… but they are not yeast-free!

 If we go back to basics, sourdough is a traditional baking ingredient obtained by fermenting cereal flour with microorganisms (yeasts and bacteria). It’s not that one is natural and the other artificial. The only thing that’s artificial is the comparison between them.

 But why compare sourdough to yeast or claim that yeast does not offer benefits?

Yeasts, like sourdoughs are natural, enable fermentation and are both useful. One of their properties is rising dough, giving bread flavor and personalized aroma profiles.

 And, the cherry on the cake, sourdough contains… yeast!

 Albert Einstein used to say, it is easier to break an atom than a prejudice. I have no doubt some of these myths will continue to exist, but I think our role as baking professionals is to set an example and help put the record straight.