🔻 What will you learn in podcast #23? 🔻 Few people can resist the smell of freshly baked bread. Unfortunately, the difference between the bread that our great-grandmothers baked and the bread that we buy today in regular mass-produced bakeries and supermarkets is incomparable in terms of taste and quality. Mass production and modern technology require the dough to be pliable and the resulting product to acquire the kind of taste that the customer will want every day as a basis for breakfast, snacks and dinner. And so a piece of ordinary bread can hide up to 30 different added substances, additives, flavor enhancers and dyes. And at the same time, 3 basic quality ingredients are enough to bake delicious bread. It is not surprising that the daily consumption of ordinary and industrially processed pastries, moreover from a very young age, is not in harmony with our intestines. They show it to us with various reactions, digestive problems and allergies. Fortunately, traditional bakeries and the love for honest craftsmanship have not yet disappeared. The guests of our podcast on the topic of pastries, celiac disease and gluten were Jiří Koláček and his daughter Míša, the founders and operators of Koláček's craft bakery and bistro. In 2015, they founded a family bakery and produce high-quality and delicious bread and pastries according to traditional methods with the use of modern technology. 0:00 Introduction 6:17 The difference between an artisan bakery and an honest craft and ordinary bread from mass production 10:56 Rye vs. wheat - digestibility, quality, technological properties 14:30 Honest craftsmanship - quality vs. quality 17:26 Yeast and its properties change due to a number of factors 20:06 What is the correct fermentation process? 22:00 The secret of good sourdough and how kvass is preserved 27:25 Gluten and celiac disease - is rye gluten in quality sourdough bread more digestible? 👀 Note there was an argument at 28:20 while recording the podcast and we'd like to set the record straight. Sekalin is gluten in rye (hordein is contained in barley). Even a master carpenter sometimes cuts himself ... bakers and Jakub Přibyl are no exception 😊 Add an asterisk to the footage and put it in perspective: 28:20 there is gluten in rye (hordein is in barley) 35:08 Gluten-free pastries 40:06 Bread and its place in a healthy diet 42:40 Where can you buy bread from Koláček's bakery? 43:32 Gluten intolerance vs. celiac disease 46:42 Is it appropriate or possible to freeze quality bread and what are the rules for that? Do you have a question or want to add to the topic? You can communicate with us through social networks or directly leave us a comment under the video. 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