See what keeps bread fresh on the shelf; why sourdough may be the sweeter option

Swetha Sivakumar, a food writer and researcher, is demystifying one ingredient every month, in a special HT column. This month: Bread. Bread-making can be traced to the Neolithic era, nearly 10,000 years ago. By the Middle Ages (6th century CE to 15th century CE), it had become a staple in Europe. However, only the rich could afford to grind the flour more finely and eat white bread; the poor continued to eat whole-grain loaves. See how the tables are turning, with only the wealthy able to now afford the healthiest loaves.