I remember going to the bakery early on a Saturday morning as a child. I’d usually queue in a long line of customers, waiting for the next batch of loaves to be ready for sale. I walked home with a loaf of warm wheat sourdough; its crispy, shiny crust and tangy, fragrant flesh would tantalise me to bite off a bit. Sometimes only ¾ of the loaf would actually make it home as the temptation was too great. Commercial dough has taken over even in Poland, although the push-back gets stronger and stronger. What you buy in a supermarket in the UK is a 1952 invention – an industrial process designed to manufacture a lot of a product, quickly. “Real” bread has only four basic ingredients: flour, water, yeast, and salt; take any loaf off the shelf in Sainsbo’s and see how many ingredients you can count. There’s also no shortcut to make a good loaf, and time is needed to allow proper fermentation, which then helps to break down the gluten. I always say that those who think they are allergic to gluten should throw away their supermarket monster and try proper sourdough bread. Cheesy it might be, but good bread is like love – it requires time, patience, and good quality ingredients. It can’t be rushed, and the quickly available, cheap stuff will never taste the same. It might feed the hungry, but it won’t leave them satisfied for long.