Adrian Martin

You don't get sick from it?

I don't get sick from it at all.

I can eat tons of it.

And generally, I use France as an example for this, because when we go to France, I can eat a full pan tradition, which is a full baguette, to myself.

I love it.

And I don't feel ill or anything.

But in France, the rules are you can't call it bread unless it's just flour, salt, yeast and water, the four ingredients.

You're not allowed to call it bread there, so you're not...

I think it's similar to us, like we've become so processed with our food.

I really think it's really important that, you know, back to basics, bread is so simple to make if you know how and your oven works.

But like anything, once you do that a couple of times and you're in the groove of it and you can fit it into your week, it makes sense to try and do it yourself, doesn't it?

bake your breads you have bread made it's very simple I know bread makers as well they're brilliant I do genuinely think you don't have an issue with bread makers no I don't because I think if it gets people making bread I'm all for it absolutely I have one and I do use it from time to time but then it goes away gathers some dust for about six months and then it

makes an appearance again when i remember that it exists there is a simpler recipe to follow if you want it it's the it's the easier method and it's great because it's very therapeutic because you can take the anger out of who you hate on the break so it's basically an eating method which is basically by hand it's we our first recipe we learned in college 500 grams of flour 325 mils of lukewarm water two pinches of salt two pinches of sugar and one sachet of yeast that was beaten into you wasn't it oh stop

And the photosynthesis formula as well.

That too.

So basically that recipe, you mix it all into a bowl with a fork.

You're only allowed to use a fork for this.

You tip it out onto the surface, heal your hand.

You're not allowed to add any more flour than what's in the recipe.

And you knead and you stretch and you knead and you stretch and you spend 10 minutes doing it.