JONATHAN DIXON

Lighten Up

04/03/2009

One day, millennia ago, next to a fire or hearth, someone found that their flatbread dough — a dough made daily, eaten at every meal — had gone bad. Dough that should have been firm was misshapen. It was puffy and elastic. It would have smelled of something unfamiliar, and, to an inexperienced nose, probably unpleasant. Most likely, they tossed it to the birds or dogs, and started anew. But this “off” dough, had it been baked, would have been one of the first leavened breads. 

Lighten Up

Leavening, the (really) old-fashioned way.

04/03/2009
One day, millennia ago, next to a fire or hearth, someone found that their flatbread dough — a dough made daily, eaten at every meal — had gone bad. Dough that should have been firm was misshapen. It was puffy and elastic. It would have smelled of something unfamiliar, and, to an inexperienced nose, probably unpleasant. Most likely, they tossed it to the birds or dogs, and started anew. But this “off” dough, had it been baked, would have been one of the first leavened breads.
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