Medieval bread was probably very tasty, dry hard hardly edible bread would rather be a dictatorship's prisons' bread I guess - and thanks for the warning
would it be? I'd doubt since the peasants wouldn't have had access to sugar no? it'd just be flour, water, yeast or sum and salt, did they have anything else?
In m'y home country France there isn't added sugar in bread by bakers (there is in pastries though)
Also maybe the varieties of wheat / cereal they used was more flavorful. I have read that over the last century many countries (including France) have focused on using hyper productive crops to reduce costs, even at the expense of taste. Heard it's the same for fruits and other things.
that's so interesting, I never would've guessed
I'm glad you think so! I don't remember where I read this, but by searching just know I saw there are for example articles in National Geographic about the reduction in flavors and in nutrients of various crops, due to certain techniques and selections of modern agriculture. (I wonder if it's the same with animal products). I've tried out some more ancient varieties of tomatoes from an organic seller (bio /AB label in France) and I did find them more tasty, I tend to rather buy those.
I've heard of modifications to make things sweeter while sacrificing the nutrients but it's so odd they'd sacrifice flavour, I'd expect the opposite if they want to keep people coming back, do you know why? Is it like to cut costs?
Like istg we started off at a high-end French bakery, now it's medieval peasant bread, dry, hard, and barely edible. Idk what happened, maybe it's cuz I started this half asleep and now I'm fully awake or sum