Rethinking the chemistry of bread

I learned so much more about bread through watching the episode from the Netflix series Cooked during class. Making bread is as simple as mixing flour and water with a pinch of salt. With certain amount of fermentation by micro-organisms, the bread is risen and filled with air bubbles. Yet we spend three times more money on commercial bread that are made of at least 20 ingredients, including preservatives that keep them fresh on the food racks for a long period of time. Being used to eating the same package of bread that maintains its fluffy texture for almost a week, it is astounding to see and feel the rock-like quality of a piece of preservative-free bread that has only survived a day. The class makes me rethink our daily consumption of chemicals in our staple food that are usually ignored through a more critical perspective.