Question

Чем отличает первобытный хлеб от современного?????

Answer 1

Первый хлеб представлял собой подобие запеченной кашицы, приготовленной из крупы и воды. Следующим этапом развития хлебопечения стал хлеб из кислого теста. Считается, что способ его приготовления был открыт примерно 5 тысяч лет назад в Древнем Египте. В IX-XI веках хлебопечение распространилось по всей Европе. С тех пор хлеб выпекали различной формы и по различным рецептам. В большинстве стран Европы главными производителями хлеба были монастыри.Вплоть до XVI века хлеб оставался большей частью плоским и бездрожжевым (спонтанное брожение). 
Как выглядит современный хлеб, думаю напишешь сам!

Answer 2

Difference between Primitive Bread and Modern Bread

Primitive bread, also known as ancient bread, refers to the bread that was made by early human civilizations before the development of modern baking techniques and technologies. Here are some key differences between primitive bread and modern bread:

1. Ingredients: Primitive bread was typically made using simple ingredients such as grains, water, and sometimes salt. The grains used could vary depending on the region and availability, but common grains included barley, wheat, and rye. The grains were often ground into flour using primitive tools like stone mortars and pestles. On the other hand, modern bread is made using refined flour, yeast or other leavening agents, water, salt, and sometimes additional ingredients like sugar, fats, and preservatives.

2. Leavening: Primitive bread was often unleavened, meaning it did not contain any leavening agents like yeast or baking powder. Instead, the bread relied on natural fermentation processes or the addition of sourdough starter cultures to create a slight rise and improve the texture. In contrast, modern bread is typically leavened using commercial yeast or other chemical leavening agents, which result in a more significant rise and lighter texture.

3. Baking Techniques: Primitive bread was baked using simple methods like open-fire baking or hot stone baking. The dough was shaped into flat rounds or loaves and placed directly on hot surfaces or near open flames. This resulted in a crusty exterior and a dense, chewy interior. Modern bread, on the other hand, is baked in ovens with precise temperature control, allowing for consistent and even baking. This results in a softer crust and a lighter, more uniform crumb.

4. Processing and Preservation: Primitive bread was typically made in small quantities and consumed shortly after baking. There were no advanced processing or preservation techniques available, so the bread had a relatively short shelf life. In contrast, modern bread production involves large-scale processing and packaging, allowing for longer shelf life. Preservatives and additives are often used to extend the bread's freshness and prevent spoilage.

5. Variety and Specialty Breads: Primitive bread was limited in terms of variety and specialty bread types. The focus was primarily on basic sustenance rather than creating a wide range of bread varieties. Modern bread production, on the other hand, offers a vast array of bread types, including whole wheat, multigrain, sourdough, baguettes, ciabatta, and many more. These specialty breads are made using specific techniques and ingredients to achieve unique flavors, textures, and appearances.

It's important to note that the information provided above is based on general knowledge about primitive bread and modern bread. For more specific details and historical context, it is recommended to refer to reliable sources