Notre pain est-il dans le pétrin ?
Opis filmu
Opis oryginalny: francuski
In France, all occasions are good for eating bread. Eaten as a toast, in a sandwich, as a sauce or to accompany a piece of cheese, this food is everywhere and is sold in all forms in bakeries. Yet bread has lost much of its nutritional value. Flour, water, salt, yeast or sourdough: the original recipe is simple. But improvers, correctors, additives and other enzymes have joined the list. What do baguettes and other loaves contain today? Some bakers are sounding the alarm and advocating a return to more traditional manufacturing methods.