Did you know it was illegal to eat fresh bread near the end of WW!. People were punished for it, for aiding and abetting the baker if they did!
Voluntary rationing was introduced in 1917. There were food shortages because German submarines were being used to stop food imports to Britain. King George said everyone had to cut their bread consumption by a quarter and that he would be doing that himself. Every householder got a badge saying ‘eat less bread’ and a certificate saying they were committed to the cause. People, especially the poor!, were advised to eat slowly and only when they were really hungry
In May 1917 the Ministry of Food made further attempts to influence bread consumption, as well as production, by introducing the Bread Order. The Food Controller ordered that the sale of newly baked bread should be banned and that bread should be at least 12 hours old when it was sold. It was believed that if bread was a bit stale, it was more difficult to cut thinly and tasted less appetising, so people would eat less of it.
Think yourselves lucky!
For some years now I have been making and supplying low gluten sourdough bread to Moyo for his restaurant, Nova
in Heswall (http://novarestaurant.co.uk/
). In turn we get some of our flour at cheap wholesale prices, and he is a very good baker who is always happy to discuss technical issues.
Karen has been helping me to make this last batch and it was really much more fun than
doing it on my own because gluten free bread according to the recipe that I developed is fiddly and takes several days to make. I just thought it would be important to know that this is part of the bakery system, essential as it were because otherwise the cost of our bread would be higher.
I have not yet come up with a way of making this work for us – I have. variously had free evenings with Julia at the restaurant, or we got flour for free – what is important is that it is acknowledged.
So if there are any other people with gluten sensitivity who may need to bake such bread and might like something inspired by our seeded sourdough bread then let me know. It would need to be someone who likes such bread, does not mind a drawn-out complex production process and does not mind if it is a bit fiddly.
PS Here is a recipe simplified if anyone wants to try. But it is not as tasty as the more complex fiddly one Karen and I did for the above bread: