Wildgrain Blog
Tonnarelli vs. Fettuccine vs. Linguine Tortellini vs. Spaghetti
By Lucy Yanckello, Ph.D. Wildgrain, opens in a new tab is the first bake-from-frozen subscription box for sourdough breads, fresh pastas, and artisanal pastries. Pasta comes in many forms and each pasta type is unique, varying in terms of width, length, and texture. Let’s learn about several classic pasta types, including tonnarelli, fettuccine, tortellini, and spaghetti. What is tonnarelli pasta? How is tonnarelli pasta made? Tonnarelli pasta is a long noodle similar to the classic spaghetti noodle. Traditionally, tonnarelli is made by a tool called a La Chitarra (which means guitar in Italian); it’s made from strings stretched across a wooden frame. A sheet of pasta is placed on top of the strings and a pin is then rolled over the pasta, creating the thin, long tonnarelli noodles with a square cross section. What popular dish can you make with tonnarelli pasta? Cacio e pepe, meaning “cheese and pepper,” is one of the most famous dishes in Roman culture. Traditionally, cacio e pepe involves just three ingredients: peppercorns, Pecorino Romano cheese, and tonnarelli. The thicker width and square shape of tonnarelli makes it perfect for this peppery cheese sauce. Tonnarelli pasta is easy to find in stores in Rome of course, but in the United States, tonnarelli is much easier to find online, especially from companies like Wildgrain, opens in a new tab. What is fettuccine? Pasta shapes were first made by hand in Italy, and fettuccine is one of the first types of those pasta shapes. To make fettuccine, opens in a new tab, flat sheets of pasta are cut into ribbon-shaped strands known as fettucce. Because fettuccine is thicker than other long noodles, it is great to pair with robust sauces, like the cream-based Alfredo sauce. What is tortellini? What is tortellini filled with? Tortellini, opens in a new tab is a filled pasta in a distinctive ring shape and is one of the more well-known Italian pastas. Tortellini can be filled with a variety of ingredients; traditionally it’s filled with cheese and meats, such as pork or beef, but tortellini can also be filled with vegetables, such as spinach, as well. Tortellini is often served in a broth, but also it pairs well with cream or tomato-based sauces. What is the difference between tonnarelli and spaghetti? The difference between tonnarelli, opens in a new tab and spaghetti is the thickness and cross section of the noodles. Tonnarelli is a thicker noodle than spaghetti. Additionally, the cross section of tonnarelli is square, instead of round like spaghetti. Spaghetti comes from the word spaghi, which means “lengths of a cord”. What is the difference between tonnarelli vs. bucatini? Bucatini is a long pasta that is similar to tonnarelli, opens in a new tab. The difference between bucatini and other long pasta shapes, such as tonnarelli, is that bucatini has a hollow center. Buco translates to “hole” in Italian. While tonnarelli is best paired with creamy sauces, tomato-based sauces work best with bucatini. What is the difference between spaghetti noodles and fettuccine? Whereas spaghetti is round and cylindrical (spaghi meaning length of a cord in italian), fettuccine, opens in a new tab is flat and wider, more similar to a ribbon shape. Although fettuccine pairs well with creamy sauces such as alfredo, the wide nature of the noodles allows it to also fit well in dishes that call for other types of robust sauces that include ingredients such as meat, seafood, or vegetables. Spaghetti and fettuccine are both very versatile in terms of the sauces that the noodles can handle. Fettuccine and spaghetti are interchangeable in most recipes depending on what you have on hand. What is the difference between tortellini and tortelloni? Both tortellini, opens in a new tab and tortelloni are stuffed Italian pastas in the shape of a ring. Tortelloni is a larger-sized pasta than tortellini. The main flavor difference between tortellini and tortelloni is the traditional stuffing used in each. Tortelloni is filled with a vegetarian mixture, often ricotta cheese mixed with vegetables or pumpkin. In contrast to tortelloni’s vegetarian stuffing, tortellini has a meat based filling. In addition, tortellini and tortelloni are often prepared differently. Tortellini is traditionally served in broth while tortelloni is typically served with melted butter, sage, or a ragu sauce. Where can I buy tonnarelli pasta? Fettuccine pasta? Tortellini pasta? At Wildgrain, opens in a new tab, we specialize in making high-quality, fresh pastas that are delivered directly to your door. Wildgrain is the first bake-from-frozen delivery subscription service for breads, pastries, and fresh pastas. Some of our popular pastas include cheese tortellini, opens in a new tab, fresh fettuccine, opens in a new tab, and fresh tonnarelli. Learn more about Wildgrain, opens in a new tab and our artisanal baking and cooking methods. About the Author Lucy Yanckello received her Ph.D. in nutrition from the University of Kentucky College of Medicine. She currently works as a medical writer and enjoys being able to help people better understand nutrition and science. This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.
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Alternative Bread Flours: Wheat Flour vs. Oat Flour vs. Barley Flour vs. Rye Flour vs. Spelt Flour
By Rikki Hoffman, RDN, CDN Wildgrain, opens in a new tab is the first bake-from-frozen subscription box for sourdough breads, fresh pastas, and artisanal pastries. Bread is a staple in our diets. As people become more health conscious, we are always looking to find out more about the ingredients we use in our foods and to make sure they are the healthiest they can be. In this article, we discuss some healthy bread flours. What are alternative flours for baking bread? Are there healthy substitutes for all-purpose flour in bread? Some common flours that are used in baking bread include flours made from wheat, oat, barley, rye, and spelt. Any of these flours can be refined (e.g. white flour) or whole grain. Whole grain flour is made using the entire grain, which means the nutrients remain intact. White flour is stripped of the nutritious parts of the grain and is generally considered to be less healthy. All-purpose flour is made using wheat that has been refined and is considered to be white flour. When used in their whole grain form, wheat, oat, barley, rye, and spelt are all healthy substitutes for all-purpose flour in bread. What is the difference between wheat flour vs. oat flour vs. barley flour vs. rye flour vs. spelt flour? Each of these grains contain a different mix of nutrients. Whole grain rye flour contains the least calories and the most fiber of the above flours, but also contains more carbs, less protein, and less iron than the other flours.Whole grain oat, wheat, and spelt flours are the most similar flours and contain similar nutrient compositions. Whole grain barley is a lower-calorie flour, but also contains less protein, less iron, and less folate than the other flours. Despite their subtle differences, all of these grains contain a good amount of nutrients, and all are considered healthy flours. What’s the best substitute for regular white flour in bread: wheat flour or barley flour or oat flour or rye flour or spelt flour? Whole grain wheat, barley, oat, rye, and spelt flours are all wonderful substitutes for regular white flour. These whole grain flours all contain large amounts of antioxidants, essential vitamins and minerals, and significant amounts of fiber and protein. Whole grain wheat flour, barley flour, oat flour, rye flour, and spelt flour have been shown in studies to help lower cholesterol, keep blood sugar more stable in diabetics, keep you feeling full longer, and aid in weight loss when compared with regular white flour. What is the healthiest bread flour for you: rye or barley or spelt or oat or wheat flour? The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour. To make sure your bread is made with mostly whole grains, look for “whole” in the first ingredient (or the second ingredient after water). Which substitute bread flour is best for diabetics and glycemic index? Oat flour may be the best bread flour for diabetics. Oats contain a type of fiber called beta glucans, which has been shown to help lower blood sugar in diabetics. The glycemic index rates foods that contain carbohydrates with a number corresponding to how that food affects a diabetic’s blood sugar. Oats have a low glycemic index, often making whole grain oat flour a good choice for diabetics. Can substitute bread flours help you lose weight or keep a diet? Choosing bread with whole grain flour instead of white (or refined) flour can be helpful when you are trying to lose weight or keep to a diet. Whether it is made from wheat, rye, barley, spelt, or oats, whole grain flour contains fiber. Fiber helps keep you full longer, which makes it easier to stick to a diet. Wildgrain: Try Healthy Breads Interested in trying new baked goods made with healthy wheat flours? Wildgrain, opens in a new tab is the first bake-from-frozen delivery subscription service for breads, pastries and fresh pastas. Some of our more popular breads include Whole Wheat Flour Sourdough, opens in a new tab, Sourdough Rye Loaf, opens in a new tab, and Sourdough 7-Grain Loaf, opens in a new tab. Learn more about Wildgrain, opens in a new tab and our artisanal baking methods. About the Author Rikki Hoffman, RDN, CDN has been a registered dietitian for ten years, working primarily with patients who have kidney disease. She also has a private practice which focuses on helping clients achieve lifestyle and weight loss goals. She graduated with a Bachelor's in Dietetics from Rutgers University and did her Dietetic Internship at Montclair State University. This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.
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Frozen Bread vs. Fresh Bread vs. Par Baked Bread vs. Storebought Bread
By Lucy Yanckello, Ph.D. Wildgrain, opens in a new tab is the first bake-from-frozen subscription box for sourdough breads, fresh pastas, and artisanal pastries. Not much is better than the smell of bread baking in the oven, or the first bite into a warm slice. If a poll was taken between fresh baked bread or store bought bread, it is likely that fresh baked bread would win in a landslide! Luckily, due to the advent of freezers and other technologies, it is not necessary to go through the labor of making bread from scratch in order to enjoy delicious fresh bread. Par baked breads and frozen breads are great options that give the same satisfaction as homemade bread. What is par baked bread? What is the advantage of using par-baked bread? Par baked bread is also known as partially baked dough. As the name implies, par baked bread uses a shorter initial baking time than cooking bread all the way through. The bread is removed from the oven before the inside is fully baked and the crust has a chance to brown. The par baked bread can then be frozen and stored under freezing conditions, or can be immediately packaged in modified atmosphere packaging, making it shelf stable at room temperature. This is the same technique used for things like meats and vegetables at the grocery store. Once ready to consume, the par baked bread just needs to be put back in the oven to complete the baking process and achieve the crust that we all know and love. The advantage of par baked bread is that the time it takes to then finish the bake is much quicker than the time it takes for bread to bake from dough. Par baked breads are typically “finished off” by baking for an additional 15 to 20 minutes, though the exact time varies by product and home oven. For example, the par baked Go to slow fermented olive oil ciabatta takes 20 to 22 minutes to bake while the Wildgrain Plain Sourdough Loaf, opens in a new tab takes 18 to 24 minutes. Par baked breads are sold in grocery stores and even online, then finished at home to have fresh made bread without the mess of making bread from scratch. What is frozen bread? Why should I use frozen bread? Bread is often frozen to preserve freshness or extend shelf life. Fresh bread loaves from a bakery or from home can particularly benefit from being frozen because they have little to no preservatives added, so they otherwise would have a very short shelf life. Frozen bread should not be defrosted before baking, as this can make it go stale. Instead, frozen bread should be placed directly in the oven from the freezer. What is the difference between frozen bread vs. fresh bread vs. par baked bread vs. store bought bread? Fresh bread is the gold standard when comparing breads. However, par baked and frozen breads are not far off. Once finished off with the rebaking step, par baked breads are very similar to freshly baked bread. Additionally, bread that has been frozen after it is fully baked in order to preserve freshness can also resemble fresh baked bread after rewarming. Once frozen bread is reheated at a low temperature to fully defrost, frozen bread regains much of the characteristics of fresh baked bread. Store bought bread is of course the easiest as it comes ready to eat - no need to knead, proof, bake, or re-bake. However, store bought bread has additional preservatives to increase shelf life and excessive amounts of yeast, which produces the soft, light texture characteristic of store bought bread. Although store bought bread is more convenient, it is not as satisfying as fresh bread, frozen par baked bread, or even frozen fully baked bread. What is the best bread: frozen bread vs. store bought bread vs. par baked bread vs. fresh bread? Depending on your needs and the amount of time you have, each type of bread has its pros and cons. Store bought bread is convenient as it is ready to consume. However, frozen par baked bread and frozen fully baked bread are close in terms of convenience, only taking an extra 15 to 25 minutes to get bread that is as similar to freshly baked bread as you can get without the work. Fresh bread is time consuming and labor intensive, but also rewarding and delicious. How long does par baked bread last in the freezer? Par baked bread is fresh bread that is partially baked then immediately frozen to finish baking later. The advantage of par baked bread is that it can last in the freezer for a long time and can be warmed when needed. Par baked bread can last up to 12 months in the freezer. Can you freeze par baked baguettes? Yes, you can freeze par baked baguettes, just like any other type of par baked bread. Par baked baguettes can stay in the freezer for up to 12 months. To prepare par baked baguettes, put the baguette directly into the oven at a low temperature for about 15 to 20 minutes without thawing first. Then enjoy! What is the best par baked bread? What is the best frozen bread? Interested in having fresh bread at home without the work of making bread from scratch? Wildgrain, opens in a new tab is the first bake-from-frozen delivery subscription service for par baked breads, pastries, and fresh pastas. Some of our more popular breads include Whole Wheat Sourdough Loaf, opens in a new tab and Sourdough 7-Grain Loaf, opens in a new tab. Learn more about Wildgrain, opens in a new tab and our artisanal baking methods. About the Author Lucy Yanckello received her Ph.D. in nutrition from the University of Kentucky College of Medicine. She currently works as a medical writer and enjoys being able to help people better understand nutrition and science. This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.
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Fresh vs. Dry vs. Frozen vs. Store Bought vs. Homemade Pasta
By Lucy Yanckello, Ph.D. Wildgrain, opens in a new tab is the first bake-from-frozen subscription box for sourdough breads, fresh pastas, and artisanal pastries. In the United States, dried pasta is a pantry staple. As the base of spaghetti and meatballs, mac and cheese, or pasta salad, boxes of various shapes of pasta line the pantries of American consumers. Most people certainly do not have the time to make fresh pasta, so dried pasta is a quick and easy alternative. Just as certain shapes of pasta are better suited for specific dishes, dry, fresh, and frozen pasta all have their place in cooking. Each pasta can be used in any recipe; however, it’s important to consider how flavors and textures will alter the final dish. What is the difference between fresh pasta vs. dry pasta vs. frozen pasta? Fresh pasta is made with eggs, flour (most often a type of flour called semolina flour), and water or olive oil. Extra ingredients, such as pureed spinach or spices (e.g. paprika), are sometimes added to color the dough. Fresh pasta dough is kneaded and flattened (either with a rolling pin or a pasta machine) depending on the desired thickness of the pasta. The fresh pasta sheets are then passed through a cutting machine or can be hand cut to create various sizes and shapes. Fresh pasta is perishable, so it must be either cooked immediately or stored in the refrigerator. Dried pasta is made with water and semolina flour. These ingredients are mixed together, which creates a dough that is crumbly in texture. The dough is then pressed through a machine called an “extruder” that creates the desired shape, like elbows or farfalle. Once pressed into its shape, the pasta is dried for several days in order for the moisture to evaporate. This creates a shelf-stable dried pasta that can last for years. Frozen pasta is usually used to lock in the flavor of stuffed pastas such as ravioli, lasagna, or tortellini. Frozen pasta can be found in supermarket freezer sections. Frozen pasta can be either frozen fresh pasta or frozen cooked pasta. What is dried pasta? What is the difference between dried pasta and fresh pasta? Dried pasta and fresh pasta vary based on ingredients, texture, cooking time, and shelf life. In terms of ingredients, dried pasta is made with water and semolina flour. Fresh pasta is made with eggs, flour (often semolina flour), and water or olive oil. The texture of cooked dried pasta is different from the texture of cooked fresh pasta. Dried pasta is typically cooked to a texture known as al dente or “to the tooth” in Italian, giving it a chewy texture that holds up in sauces. Fresh pasta is softer than dried pasta, and as a result cannot be cooked to the al-dente stage. Instead, because fresh pasta has more moisture than dried pasta, the cooked texture of fresh pasta is soft and springy, not “al dente.” The cooking time of fresh pasta is also different from the cooking time of dried pasta. Fresh pasta cooks much quicker than dried pasta. The absolute cooking time depends on the thickness of the pasta; some thin, fresh pastas can cook in under 2 minutes. Dried pasta cooking time depends on the shape and size of the noodle, with most dried pastas taking anywhere from 8 to 12 minutes. Dry pasta can last for years if stored in a cool dark place, like a pantry. The drying process removes all the moisture in the pasta, so bacteria and mold cannot grow in the pasta. While dried pasta can last for years, fresh pasta is only good for about 2 to 3 days. Is frozen pasta as good as fresh pasta? Frozen pasta can taste just as good as fresh pasta, if handled properly. The best frozen pasta is fresh pasta that is frozen immediately after it is made. If sealed correctly to avoid freezer burn, frozen pasta can last for years. When you are ready to use your frozen pasta, most frozen pastas need to be defrosted for about 24 hours. Frozen pasta from Wildgrain, like our Cheese Tortellini, opens in a new tab and Fresh Fettuccine, opens in a new tab on the other hand, can be cooked directly from the freezer. If properly frozen and stored, there will be little difference between frozen fresh pasta and fresh pasta made that day. Is frozen fresh pasta better than dried pasta? Both freezing pasta and drying pasta make storing pasta possible for longer periods of time. The main difference between frozen pasta and dried pasta is the type of pasta typically used for each preservation technique. Frozen pasta is typically used to store stuffed pastas, like ravioli or tortellini. Casseroles made with pasta and cheese, like lasagna, which cannot be preserved by drying, can also be frozen. In contrast, the technique of drying pasta is used when pasta does not contain fillings or toppings. When properly stored and prepared, frozen fresh pasta is not necessarily better than dried pasta. Can you freeze fresh pasta? What is the best way to store fresh pasta, freeze pasta, or dry pasta? Yes, fresh pasta can be frozen, and there’s only a few steps needed to freeze pasta at home. First, leave the fresh pasta on a baking sheet to air dry after it is cut; this is to prevent pasta from sticking to itself. Once the pasta has dried slightly, transfer it to airtight containers or bags and remove any excess air before placing in the freezer. Fresh pasta that is frozen at home can be stored in the freezer for around 8 months. Another way to make your fresh pasta last more than a couple days is to dry it. In order to dry fresh pasta, leave the pasta out for around 12 to 24 hours in a dry, sunny environment. Once the fresh pasta is dried, the dried pasta will last in an airtight container for around 2 to 6 months, as long as it’s not exposed to extreme temperatures. Because of the longer shelf life, it is best to store fresh pasta by freezing instead of drying fresh pasta if you’re deciding which method to use at home. However, fresh pastas like ravioli and tortellini can only be stored by freezing and cannot be dried. What is the best pasta: fresh pasta or dry pasta or frozen pasta or store-bought pasta or homemade pasta? Pasta has versatility not only in its shape but also in how it can be prepared, stored, and cooked. Because pasta has so few ingredients, there are only a few differences between fresh, dry, homemade, and store-bought pasta. Homemade pasta can be modified in a way that store-bought pasta, dry pasta, and frozen pasta cannot. In homemade pasta, eggs can be added or removed (for example, if you are a vegan), flour can be substituted (e.g. whole wheat or gluten free), and other ingredients can be added such as spinach or spices to color and flavor the dough. However, because grocery stores carry just about everything under the sun, if you don’t have time to make your own pasta, any of these modifications can likely be found in store-bought pastas. Dry and fresh pasta also serve different purposes in cooking. Dry pasta goes better with richer, heartier sauces because it can be cooked al dente. This extra texture allows dry pasta to hold up better to these types of sauces. Additionally, dry pasta is better for dishes such as lasagnes, casseroles, and soups because it can withstand the long cooking time. Fresh pasta does best with sauces that are more delicate, such as carbonara, marinara, or pesto. Fresh pasta doesn’t stand up well in baked recipes or meals that will have leftovers because it turns gummy when reheated. That being said, in most recipes, fresh pasta can be substituted for dry pasta and vice versa. Want to try fresh pasta at home without the work? At Wildgrain, opens in a new tab, we specialize in making high quality, fresh pastas that are then delivered directly to your door. Wildgrain is the first bake-from-frozen delivery subscription service for breads, pastries and fresh pastas. Some of our popular pastas include cheese tortellini, opens in a new tab, fresh fettuccine, opens in a new tab, and fresh tonnarelli, opens in a new tab. Learn more about Wildgrain, opens in a new tab and our artisanal baking and cooking methods. About the Author Lucy Yanckello received her Ph.D. in nutrition from the University of Kentucky College of Medicine. She currently works as a medical writer and enjoys being able to help people better understand nutrition and science. This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.
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Best Pastries: French vs. Italian vs. German vs. American vs. British Pastry
By Lucy Yanckello, Ph.D. Wildgrain, opens in a new tab is the first bake-from-frozen subscription box for sourdough breads, fresh pastas, and artisanal pastries. What are popular types of German pastries? Although Germany is usually known for beer and sausages, pastries are also popular in Germany. In fact, there are two types of German bakeries, one for bread (Backerei) and one for cakes and pastries (Konditorei). A common German tradition is “coffee and cake” (Kaffee und Kuchen), similar to the British tradition of teatime. This tradition brings families together in the mid-to-late afternoon to enjoy coffee and sweets, typically homemade baked goods or pastries from the local corner bakery. There are many popular pastries in Germany, including the franzbrötchen and the Berliner pfannkuchen. Franzbrotchen is a sweet pastry similar to a cinnamon roll, opens in a new tab. After being folded multiple times, it is filled with cinnamon and sugar and glazed with butter, leading to a sticky, caramelized surface. This pastry is usually served for breakfast, but is sometimes enjoyed during “coffee and cake” time. It is likely this German franzbrotchen pastry was inspired by French pastries, like the croissant, opens in a new tab. The Berliner pfannkuchen is thought to be the first European-style donut, prepared with a yeasted dough that is deep fried. This process creates a crispy outside and a soft, airy inside. These pastries are often filled with jam and dusted with powdered sugar; theymay also be filled with vanilla or chocolate custard. What are popular types of Italian pastries? Pastries and desserts hold an important place in not only the cuisine in Italy, but also in Italian culture. Many Italian pastries are associated with religious festivals and holidays in the country, and often signify love and appreciation for friends and family members. In fact, it is traditional in Italy to bring the hostess pastries as a gift when visiting friends or family. Two of the most popular Italian pastries are cannoli and sfogliatelle. Cannoli are pastry tubes that are deep fried and then filled with various types of creams. Cannoli are often filled with sweetened ricotta cheese cream, and originally hail from Sicily, where they are still very popular. Cannoli are often prepared for Carnival, the festival before the beginning of Catholic Lent. Sfogliatella is a pastry made with many layers of paper-thin dough that is arranged in the shape of a clam, with a pocket in the middle. This pocket may be filled with a cream made with ricotta and candied fruit. Foglia, meaning leaf in Italian, is meant to describe the layers of pastry dough that resemble flaky leaves. What are popular types of French pastries? France is known worldwide for its pastries. The art of patisserie in French culture started with the desire to have something sweet following a meal. Traditional cheese and fruits served after a meal did not satisfy sweet cravings, and thus the development of French pastries began. Many popular French pastries are made from one of two types of dough: puff pastry and choux pastry. Croissants, opens in a new tab, arguably the most well-known French pastry, are made from puff pastry, as are millefeuilles (Napoleans). While choux pastry is the base of other types of French pastries, like profiteroles (cream puffs) and eclairs. Puff pastry is a flakey pastry made from creating layers of butter and dough before baking. Gaps then form between the layers as the butter melts and turns to steam, creating the flakey texture typical of croissants. Croissants are sometimes filled with jam, chocolate, or raisins. They are sold fresh and mainly consumed for breakfast. Millefeuilles is a flakey pastry that consists of layers of puff pastry alternated with fillings such as jam, whipped cream, or custard. Millefeuilles is often topped with almond, vanilla, or chocolate icing. The name millefeuille is translated as “a thousand leaves.” Choux pastry is a bit different than most doughs. There is no raising agent, but instead, the high moisture content of the dough is used to puff the pastry. As the water content creates steam and evaporates, it creates a hollow center, perfect for filling. Two common French pastries made from choux pastry are profiteroles and eclairs. Profiteroles are shaped like small puffs with a crispy exterior covered with chocolate. They are filled with whipped cream, custard, or vanilla ice cream. Eclairs are made into an elongated shape, allowing for a soft doughy interior that is filled with custard. What are popular types of British pastries? Pastries play an important role in British culture as a part of tea time. Tea time was started in the 1800’s by the upper class in Britain. It is typically enjoyed as a late afternoon meal consisting of teas, along with light sandwiches, fruit, and pastries. There are numerous pastries popular in Britain that are enjoyed at tea time including tarts and scones. Tarts are a baked dish with a shortcrust pastry base filled with custard and fruit. Although tarts are not uniquely British, varieties such as custard tarts, Manchester tarts (filled with custard and raspberry jam), and Bakewell tarts (filled with almond paste and jam) are. Scones, opens in a new tab are a dense baked good that uses baking powder as a leavening agent instead of yeast. Scones are often sweetened slightly, and glazed with an egg wash. In Britain, scones may contain raisins, currents, or dates. Scones are typically enjoyed with jam and clotted cream. What are popular types of American pastries? Just like the United States itself, American pastries tend to be a melting pot in terms of influences from the rest of the world. Two of the most popular pastries in the United States, donuts and pie, have roots in various cultures across the globe. A donut is a yeasted dough that is deep fried, creating a soft airy texture. Donuts can have a hole in the middle (ring donut) or be filled with jam, custard, or cream. Typically ring and filled donuts will have a glaze on top, but may also be covered in powdered sugar or other toppings. You can find some form of fried dough dessert in almost every culture, making it hard to pin down the origins of the donut in the United States. The most likely origin of donuts can be traced to Dutch settlers in the 1700s when they were called olykoek (oil cake). Pie is a baked dish made of pastry dough. It can contain various fillings including fruit, nuts, sugar, and custard. Pie made its way to the United States with the first settlers from England and the Netherlands. Two of the most popular American pies are apple pie and pumpkin pie. How are American pastries different vs. European pastries? Countries such as Germany, Italy, Britain, and France have pastries unique to their countries, which is not the case for the United States. Instead, American pastries were heavily influenced by recipes brought over by European settlers. Butter is a staple of pastry making and differs between Europe and the United States. European butters tend to have a richer taste because there is more butterfat -82% compared to 80% in American butter. This is because European butter is churned for longer than American butter. Additionally, more butterfat means the butter is softer and melts faster. Unlike European butter, American butter is not cultured, so there is a lack of fermentation which achieves a light sour taste. For these reasons, European butter is preferred for baking, because flavor is just as important as function. European butter is available in the United States, but other ingredients, such as flour are regulated differently, which will also lead to differences in the pastries. Looking for Italian pastries, German pastries, French pastries, or British pastries in the U.S.? In European countries, there are bakeries on every corner. However, if you want to buy traditional Italian, German, French or British pastries in the United States, you will have to find a local bakery, specialty cultural store, or brave the task of baking them yourself. There are some pastries sold in American grocery stores, but these are often deemed “ultra processed” which Harvard Health defines as “industrial formulations made entirely or mostly from substances extracted from foods (oils, fats, sugar, starch and proteins).” These ultra-processed baked goods are a far cry from the local bakeries found in Europe, which mostly use simple ingredients like butter, sugar, yeast and flour. At Wildgrain, opens in a new tab, we specialize in making European-quality fresh pastries that are then delivered directly to your door. Wildgrain is the first bake-from-frozen delivery subscription service for breads, pastries and fresh pastas. Some of our more popular pastries include French-style croissants, opens in a new tab and chocolate croissants, opens in a new tab, British-style biscuits, opens in a new tab, and classic American favorites like our Apple Pie Bites, opens in a new tab and Giant Chocolate Chunk Cookies, opens in a new tab. Learn more about Wildgrain, opens in a new tab and our artisanal baking methods. About the Author Lucy Yanckello received her Ph.D. in nutrition from the University of Kentucky College of Medicine. She currently works as a medical writer and enjoys being able to help people better understand nutrition and science. This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.
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Healthiest Wheat Flours: Wheat Flour vs. Enriched Wheat Flour vs. Whole Wheat Flour vs. All-Purpose Flour
By Lucy Yanckello, Ph.D. Wildgrain, opens in a new tab is the first bake-from-frozen subscription box for sourdough breads, fresh pastas, and artisanal pastries. There are many types of flours on the market, with the most prevalent in the United States being flour ground from wheat. Today, supermarkets stock many flour options, with each flour exhibiting a different nutrition profile, so how do you decide what is the best flour for you? Healthy flour: what makes a flour unhealthy or healthy? Eating foods that contain flour contributes to your daily intake of grains. The USDA suggests that at least half of your daily intake of grains be whole grains. Grains are divided into two subgroups: refined grains and whole grains. Refined grains undergo a process called “milling” that removes the bran and germ which improves shelf life and gives a finer texture. However, this also removes essential nutrients from the flour such as B-vitamins and fiber. Examples of refined grains are wheat (white) flour, enriched wheat flour, and all purpose flour. Whole grains do not undergo the milling process but instead contain the entire grain kernel. This preserves essential nutrients such as B-vitamins, iron, selenium and magnesium. Examples of whole grains include whole wheat flour. What is the difference between wheat flour vs enriched wheat flour vs whole wheat flour vs all-purpose flour? It may be confusing to keep straight the different types of flours on the market. Here is a breakdown in the differences between the flours discussed in this article. Wheat flour: Wheat flour encompasses a broad category of flours on the market, because it is the most common grain ground into flour. Wheat flour can be whole grain or refined and can be turned white by using a bleaching agent. The following three flours fall under the wheat flour category and differ based on how they are milled and what they are used for in cooking and baking. Enriched wheat flour: By law, refined wheat flours are enriched with B-vitamins and iron and fortified with folic acid. There are many types of enriched wheat flour. All-purpose flour: All-purpose flour is a type of refined enriched wheat flour used for a myriad of things including baking, as a thickening agent, or breading. Whole wheat flour: Whole wheat flour is a whole grain that provides more fiber and other nutrients naturally than refined enriched flours. It can be used in place of all-purpose flour in baking and cooking. Whole wheat flour has a shorter shelf-life than refined flours. What is the healthiest flour for you: all-purpose flour vs wheat flour vs whole wheat flour vs enriched whole wheat flour? Not all flours are created equal in terms of health benefits. Whole grains, present in whole wheat flour, have shown to have many health benefits. Whole grains contain beneficial nutrients including: Dietary fiber in whole grains: Fiber may help reduce blood cholesterol levels and lower risk of heart disease. Fiber is also important for proper bowel function. Magnesium and selenium in whole grains: Magnesium is a mineral used in building bones and releasing energy from muscles and selenium is important for a healthy immune system. B-Vitamins in whole grains: Vitamin B1 (thiamine), B2 (riboflavin) and B3 (niacin) play a key role in energy metabolism, and are also essential for a healthy nervous system. Iron in whole grains: Iron is used to carry oxygen in the blood. Whole grain products are major sources of iron in American diets. Folic acid in whole grains: Folic acid is part of an overall healthy diet before and during pregnancy. During pregnancy, folic acid helps properly form the neural tube which forms the early brain and spine. Importantly, refined grains that are enriched, such as enriched wheat flour and all purpose flour, have B-vitamins and iron added back in after processing and are fortified with folic acid. However, fiber is not added back into enriched grains. Try and opt for enriched refined flours if whole grain flours are not available. Is whole wheat flour better for your health? Yes, whole wheat flour is better for your health, as whole grain food consumption has been shown to decrease the risk of cardiovascular disease, type-2 diabetes, metabolic syndrome, and cancer. The mechanisms that underlie these effects may be attributed at least in part to the high fiber content of whole grain food, such as whole wheat flour. Fiber is the only component that is stripped from refined grains and not added back in, likely taking away most of the health benefits from refined grains. Whole wheat flour has around 13 grams of fiber per cup whereas refined wheat flour has around 3.4 grams of fiber per cup. Which wheat flour is best for diabetics? Is enriched wheat flour bad for diabetics? Is wheat flour bad for diabetics? For those with diabetes, whole grains are more optimal for controlling blood sugars. However, when grains are milled into flour, the carbohydrate content, and ultimately the glycemic index, (GI) increases. High-GI foods lead to rapid blood sugar spikes, whereas low-GI foods absorb more slowly and prevent blood sugar spikes. According to Harvard Medical School, bread made with 100% whole wheat flour has a GI of 51, whereas bread made with enriched wheat flour has a GI of 71. In order to keep blood sugar regulated after a meal if you have diabetes, opt for foods made with whole wheat flour rather than wheat flour, enriched wheat flour, or all purpose flour. Keeping a healthy diet: Wheat flours It is important to balance your intake of refined flours by including whole wheat flour in your diet. As you now know, whole grain foods such as whole wheat flour are associated with better health outcomes. However, refined grain foods such as wheat flour, enriched wheat flour, and all-purpose flour eaten in recommended amounts are not associated with increased health risks, with the exception of those with type-2 diabetes. After reading this article, hopefully you learned that although we want to be able to put food in binary categories of “unhealthy” and “healthy” or “good” and “bad”, it’s best to eat certain foods in moderation instead of eliminating them all together. Remember, the USDA recommends making half of your grains whole, so keep that in mind when deciding what flour to buy next time you're at the grocery store. Wildgrain: Try healthy wheat flour breads Interested in trying new baked goods made with healthy wheat flours? Wildgrain, opens in a new tab is the first bake-from-frozen delivery subscription service for breads, pastries and fresh pastas. Some of our more popular wheat flour breads include Whole Wheat Flour Sourdough, opens in a new tab and Cranberry-Pecan Sourdough Loaf, opens in a new tab. Learn more about Wildgrain and our artisanal baking methods. About the Author Lucy Yanckello received her Ph.D. in nutrition from the University of Kentucky College of Medicine. She currently works as a medical writer and enjoys being able to help people better understand nutrition and science. This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.
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Healthiest Breads: Sourdough Bread vs. White Bread vs. Whole Wheat Bread vs. Whole Grain Bread
By Rikki Hoffman, RDN, CDN Wildgrain, opens in a new tab is the first bake-from-frozen subscription box for sourdough breads, fresh pastas, and artisanal pastries. Bread is a big part of our diets in America. From white bread, to sourdough bread, to whole grain breads, there are endless options. Some breads are healthier than others, let’s learn more about the healthiest bread options. Healthy bread: what makes a bread unhealthy or healthy? What makes a bread healthy or unhealthy is the ingredients used in the bread, which determine the nutritional benefit of the bread. For instance, a bread made with whole grains with little or no added sugar, saturated fat, or sodium can be part of a healthy balanced diet. Whole grain breads with this ingredient profile will contain essential nutrients and may contribute to lowering cholesterol as well as lowering the risk of certain cancers - a healthy bread for sure! On the other hand, standard white bread without any whole grains and with added refined sugars will not have the health benefits common in whole grain breads and is considered to be an unhealthy bread. What is the difference between sourdough bread vs. white bread vs. whole wheat bread vs. whole grain bread? Sourdough bread, opens in a new tab is made with a fermented grain starter. Traditionally, the starter is made with flour and water, and is left to ferment for a few days. The natural yeast and lactic acid bacteria found in the flour ferment and change the chemical makeup of the mixture. In commercial baking, baker’s yeast can be added, and this speeds up the fermentation process. The starter is then used as an ingredient in the sourdough bread. Sourdough bread can be made with whole grain flour or with white flour. White bread and whole grain breads, including whole wheat bread, are made with flour, water, and yeast, but minimal fermentation. White bread is made using white, or refined, flour which is stripped of a lot of its nutrients during processing. Some vitamins and minerals are added back in after processing, but white bread often lacks protein and fiber. Whole grain bread is made using whole grain flours such as wheat, oat, or bran and often contains more nutrients than white bread. What is the healthiest bread for you: sourdough bread vs. white bread vs. whole wheat bread vs. whole grain brain? The healthiest bread for you is 100% whole grain bread, with minimal sodium, saturated fat, and little to no added sugar. This could be whole wheat bread or whole grain sourdough bread. Whole grain breads provide essential nutrients that are lacking in white bread. Depending on how long the fermentation process was, 100% whole grain sourdough bread may even be healthier than regular whole grain bread, because the sourdough fermentation can affect the nutritional profile, making some vitamins and minerals more available for our bodies to absorb. At Wildgrain, our whole grain sourdough bread, opens in a new tab (made with organic wheat flour and without added sugar) is one of our most popular artisan breads. Is sourdough bread healthier than regular white bread? When the long fermentation process is used, sourdough bread may be healthier than regular white bread. A long fermentation creates additional nutrients in sourdough bread that are not present in non-fermented bread, like regular white bread. The long fermentation period of some sourdough breads may also alter the starch content of the bread, making sourdough bread more easily digestible for people with a gluten sensitivity. In addition, sourdough bread is healthier than regular white bread because sourdough does not typically include added refined sugar while regular white bread does contain added refined sugar. Which bread is best for diabetics? Is sourdough bread healthy for diabetics? The best bread for diabetics is bread that is lower in carbs and higher in fiber. Normally, carbs and sugars in bread will increase a diabetic’s blood sugar, but when fiber is eaten with the carbohydrates, the blood sugar does not rise as high or as fast. Fiber is found in breads that are made with whole grains or other high-fiber foods such as seeds and nuts, or foods that are fortified with fiber. To make sure your bread is made with mostly whole grains, look for “whole” in the first ingredient (or the second ingredient after water). Added sugars in a bread will add to the carbohydrate count and raise a diabetic’s blood sugar, so breads without added sugars (including high fructose corn syrup, honey, agave, maple syrup, fruit juices, and other sweeteners) are healthier for diabetics. Sourdough bread may be healthy for diabetics depending on how it is processed. There is some research that suggests that long-fermented breads (as opposed to breads that are made with baker’s yeast as a shortcut) do not raise blood sugar as high as other breads. If the main flour used is a whole grain, or if other high-fiber ingredients are added to the bread, that would be even better for a diabetic. The fermenting process involved in making sourdough bread may increase the availability of fiber in the bread as well. At Wildgrain, we make our sourdough loaf, opens in a new tabSourdough whole wheat breadwith whole grain and wild yeast. Which bread is best for weight loss? Is sourdough bread good for weight loss? The best bread for weight loss is bread that is made from 100% whole grain, contains little or no added sugar, and little or no added saturated fats (found in butter, cheese, lard, shortening, coconut oil, palm oil, and hydrogenated oils). Whole grain bread will provide fiber, which is filling and helps keep you full for longer. Added sugar and added fats will contribute extra calories without contributing significant nutrition, so the best bread for weight loss will not include excess sugar or saturated fats. If the sourdough bread meets these requirements, sourdough bread can be part of a healthy diet for weight loss. At Wildgrain, we make our sourdough loaf, opens in a new tab without any added sugars. Which bread is best for cholesterol? Is sourdough bread good for cholesterol? Again, the answer is fiber! Fiber, specifically soluble fiber, can help lower bad cholesterol and therefore any bread - including sourdough - that contains a good amount of soluble fiber can help to lower cholesterol. Whole grains contain soluble fiber, so breads made with 100% whole grain flours are the best for cholesterol. If other cholesterol-lowering foods such as nuts or oats are added to these breads, that is even better for lowering cholesterol. At Wildgrain, we make our sourdough loaf with organic whole wheat flour, opens in a new tab to provide additional fiber. When shopping for bread, it is important to find one that will be a part of a healthy diet. There may be additional benefits to sourdough bread, but the main thing to look for is whole grains and minimal sodium, added sugar, and saturated fat. Looking for healthy breads? Try Wildgrain Interested in trying healthy breads made with wheat flours and no added sugar? Wildgrain is the first bake-from-frozen delivery subscription service for breads, pastries, and fresh pastas. Some of our more popular breads include Whole Wheat Sourdough Loaf and Sourdough 7-Grain Loaf, opens in a new tab. Learn more about Wildgrain and our artisanal baking methods. About the Author Rikki Hoffman, RDN, CDN has been a registered dietitian for ten years, working primarily with patients who have kidney disease. She also has a private practice which focuses on helping clients achieve lifestyle and weight loss goals. She graduated with a Bachelor's in Dietetics from Rutgers University and did her Dietetic Internship at Montclair State University. This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.
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Grain Carbs vs. Vegetable Carbs vs. Fruit Carbs vs. Bread Carbs vs. Rice Carbs
By Rikki Hoffman, RDN, CDN Wildgrain, opens in a new tab is the first bake-from-frozen subscription box for sourdough breads, fresh pastas, and artisanal pastries. Carbohydrates are not all created equal. They are found in many foods and beverages ranging from fruit and vegetables to candy, cookies, and sodas. Carbohydrates may have a bad rap, but they actually serve a fundamental role in our daily life. What are carbohydrates? What are healthy carbs? Carbohydrates, or “carbs”, are macronutrients found in certain foods and beverages. They provide energy for our bodies, aid in digestion, and promote gut health. Carbs can range in healthiness, and the more fiber, protein, vitamins, minerals, and phytonutrients a carb has, the healthier that carb is considered. Are all carbs from food the same? All carbs provide something our bodies need, but carbs from food are not all the same. There are three types of carbs: sugar, starch, and fiber. Sugar is a simple carb that gives our bodies fast energy. Examples of some sugars are: glucose and sucrose (found in candies and desserts), and fructose (found in fruit). If used as an ingredient in a packed food, these sugars are what are considered “added sugar” on the label. Starch is a complex carb found in grains, beans, and certain vegetables. When eaten, these carbs are digested and turned into simple sugar molecules, which our bodies can then use immediately for energy or store for later use. Starch can either be a complex carb or can be refined into a simple carb. Fiber is another complex carb that is found in plant foods such as nuts, whole grains, fruits, and vegetables. Fiber is not digested and is instead used to help our bodies with the digestion process. What’s the difference between grain carbs vs vegetable carbs vs fruit carbs vs bread carbs vs rice carbs? Grain carbs could be either complex carbs or refined carbs. An unprocessed whole grain is a complex carb. Examples of complex carbs from unprocessed whole grains include carbs from brown rice, oats, and whole wheat. If whole grains are used to make bread or pasta, these will be considered complex carbs as well. Bread may also contain added sugar in addition to its complex or refined carbs, which adds to its total carb content. Refined carbs are made by stripping the whole grain kernel of its bran and germ. In doing this, it also strips the carb of vital nutrients, such as fiber and certain vitamins and minerals (e.g. iron and B vitamins). Examples of refined carbs are white bread, white rice, white pasta, and pastries. These refined carbs can have vitamins and minerals added back in, but are often lacking in fiber. Vegetable carbs include both starch and fiber carbs (complex carbs) as well as sugar carbs (simple carb), and fruit carbs include both sugar (simple carb) and fiber carbs (complex carb). Refined carbs are not found in fruit or vegetables. What are the best carbs for you: bread carbs vs vegetable carbs vs rice carbs vs grain carbs vs fruit carbs? The best carbs for you are complex carbs, and simple carbs from fruit. You can find complex carbs – like fiber and starches – in whole grain foods, such as brown rice, whole wheat bread, whole oats, and whole barley. Vegetables are also a great source of fiber and starch. Refined carbs and simple sugars – like white bread, white rice, pastries and sugar-sweetened beverages – have less nutritional value than complex carbs. Another thing to keep in mind is that carb foods like breads or pastries may have added sugar or unhealthy fats, which decrease their nutritional value and can lead to health problems when consumed in excess. Simple sugars found in fruit are the exception. Despite containing simple sugars, fruits are considered some of the best foods for you because of their complete nutritional value. Which carbs are the healthiest: rice carbs vs bread carbs vs grain carbs vs fruit carbs vs vegetable carbs? The healthiest carbs are those that nourish your body, make you feel good, keep you full the longest, and provide essential nutrients. The healthiest carbs can come from fruit, vegetables, whole grain rice, whole grain bread, and other whole grain foods. These healthy carb foods provide fiber, essential nutrients (e.g. protein, iron, phosphorus and B-vitamins), and phytonutrients that fight diseases. They take longer to digest and also contribute to a feeling of fullness that will last longer than refined carbohydrates. Choosing whole grains, instead of white rice, white bread, and other refined grains, will promote health. For example, they may reduce your risk of heart disease and cancers and can ensure you meet daily nutrient requirements. Are carbs from fruit the same as carbs from bread (bread carbs)? Yes and no. Fruits contain simple sugar, while the main carbs from bread is starch. Simple sugar can also be added into some breads during processing. Both fruit and bread may contain fiber, depending on the bread. Bread made from whole grains will contain more fiber (maybe even more than a fruit!), while bread made from refined carbohydrates will contain little to no fiber. Fermented breads, such as sourdough, may also contain more available fiber than non-fermented white bread. Are carbs from vegetables the same as carbs from bread (bread carbs)? Yes, the carbs from vegetables are the same carbs as from bread. The carb found in both vegetables and in bread is starch. Vegetables and bread may also contain fiber, if the bread contains whole grains or other sources of fiber. Overall, whole grain bread and vegetables contain more nutrients than white or refined bread. Looking for healthy bread? Try Wildgrain Our bodies need carbohydrates in order to function, but some carbohydrates provide more nutritional value than others. Choosing whole grains, breads made from whole grains, fruit, and vegetables will add healthy carbs to your diet. At Wildgrain, opens in a new tab, we use slow-fermentation to bake nutritious whole wheat breads including our Whole Wheat Flour Sourdough, opens in a new tab and fruit-and-nut-loaded Cranberry-Pecan Sourdough Loaf, opens in a new tab. We also never add sugar to our bread recipes, unlike many supermarket breads. Wildgrain is the first bake-from-frozen delivery subscription service for breads, pastries and fresh pastas. Learn more about Wildgrain, opens in a new tab and our artisanal baking methods. About the Author Rikki Hoffman, RDN, CDN has been a registered dietitian for ten years, working primarily with patients who have kidney disease. She also has a private practice which focuses on helping clients achieve lifestyle and weight loss goals. She graduated with a Bachelor's in Dietetics from Rutgers University and did her Dietetic Internship at Montclair State University. This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.
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Best Bread: French vs. Italian vs. German vs. American vs. British Bread
By Lucy Yanckello, Ph.D. Wildgrain, opens in a new tab is the first bake-from-frozen subscription box for sourdough breads, fresh pastas, and artisanal pastries. What are popular German breads? In Germany, bread plays an important role in all three meals throughout the day. Whole grain, nutrient dense breads are the most popular German breads. A few German breads that fit the highly nutritious and satiating profile but do not skimp on flavor include Vollkornbrot and Pumpernickel. Vollkornbrot is made from whole grains, such as rye, spelt, or barley, and seeds, such as sunflower, flax, or pumpkin. In Germany, Vollkornbrot bread must be over 90% whole grain, which increases the amount of fiber in the bread. Higher fiber intake has a multitude of health benefits, including reducing risk for cardiovascular diseases, type 2 diabetes, cancer, and obesity. Those without the time to make this German whole grain bread at home are in luck. The leading brand in Germany, Mestemacher, is widely available in U.S. grocery stores. Mestemacher brand Vollkornbrot is baked in a special way to preserve freshness without preservatives, stabilizers, or additives. Additionally, those with gluten intolerance can enjoy this brand as most Mestemacher varieties are wheat free. Pumpernickel bread is a popular German bread made from rye grain and a rye sourdough, opens in a new tab starter that has a variety of health benefits. Pumpernickel bread helps reduce blood sugar levels due to the high fiber and low carbohydrate content of the rye flour used to make pumpernickel. Additionally, pumpernickel is a great substitute for white bread for those trying to lose weight - pumpernickel contains only 12.4 grams of carbohydrates per slice compared to 15.5 grams per slice of white bread. Similar to Vollkornbrot, pumpernickel is high in fiber and will keep you feeling fuller for longer periods of time. Interestingly, opting to leave the crust on your pumpernickel sandwich may be the healthiest option - a German study found that the use of a sourdough starter that contains rye flour, just like the one used in pumpernickel bread, produces antioxidants in the crust during the bread baking process! What are popular Italian breads? Bread is a staple in Italian diets. It is a rarity in Italian culture to have a meal without an accompanying piece of bread. Italian bread differs from German bread because Italian bread has a much more open structure and is made from predominantly white flour. The prevalence of white flour in Italian breads dates back to Roman times when white flour was reserved for wealthier citizens and dark grains were given to those considered to be low-income. Unlike most countries that classify their flour based on gluten content, Italy classifies its flour based on grain size after it is ground. Two of the most popular Italian breads are ciabatta and focaccia. Go to slow fermented olive oil ciabattaCiabatta, opens in a new tab bread was developed as a response to the French baguette, opens in a new tab, which was gaining popularity in Italy. Ciabatta has a similarly crunchy exterior to a baguette, but with a more open structured interior because ciabatta dough has a higher water content than baguette dough. Focaccia is another popular Italian open structured bread. Focaccia is a flat pan-shaped dough that was a precursor to pizza. Ciabatta and focaccia are made with “strong flour,” or flour ground from hard wheat kernels. This “strong flour” has a high protein content that creates an open structure when baked, for which both ciabatta and focaccia are known. The high protein content also means that ciabatta and focaccia have a high content of gluten, which is the protein in flour. As a result, ciabatta and focaccia breads should be avoided for people with gluten intolerances and allergies. Ciabatta and focaccia also include olive oil in their recipes. Olive oil has known benefits such as reducing inflammation and protection against heart disease due to its high concentration of good fats (e.g. monounsaturated fatty acids) and antioxidants. Many breads made in Italy are regional and in the US are only available at specialty bakeries or delis. Ciabatta and focaccia, though, have become so popular that most grocery stores in the US stock them regularly on their shelves. At Wildgrain, we make artisan ciabatta, opens in a new tab delivered directly to your door. What are popular French breads? Bread plays an important role in the history of France. Prior to the French Revolution, wheat flours were preserved for the rich and bran flours were given to those considered low-income. To this day, bread is so popular in France that French President Emmanual Macron requested the French baguette be recognized as one of the world's cultural treasures on UNESCO's list of “intangible heritage.” The baguette, opens in a new tab is the quintessential example of French bread, known for its light airy structure and distinctive crunch. In fact, by law in France, baguettes may contain only wheat flour, yeast, water, and salt, and they may not contain preservatives or additives. Another popular bread in France is pain de campagne, a sourdough bread. Sourdough bread, opens in a new tab has health benefits not afforded by traditional yeast bread due to the longer fermentation process. This allows for higher nutrient and vitamin content. Pain de campagne (sourdough bread) is also low in gluten content, so it may be a good option for those with gluten sensitivities. What are popular British breads? Bread was so important in England during the medieval times that it informed the words lord and lady (from the Anglo-Saxon “loaf-guardian,” or hlafward) and lady (“loaf-maker,” or hlaefdige). In England in 1956, laws were introduced stating that all flour, other than whole grain, had to be fortified with minimum amounts of calcium, iron, vitamin B1, and nicotinic acid. The US has similar regulations, but Britain has more limitations on additives in bread than in the US. Popular breads in Britain include muffins (known as English Muffins, opens in a new tab in the US) and crumpets. Muffins and crumpets are both soft breads with open structures, perfect for a tea time snack or breakfast. In the UK, muffins and crumpets are typically made with bread flour, referred to as “strong flour” in the UK. Bread flour has a high protein and gluten content, allowing for a soft, chewy texture that is essential for crumpets and muffins. The higher protein content of bread flour that is used in muffins and crumpets is also an easy way to sneak some extra protein into your diet. Compared to all purpose flour, bread flour has around 3 more grams of protein per cup. However, due to the high gluten content in bread flour, it should be avoided by those who have a gluten sensitivity. What are popular American breads? Store bought, sliced white bread is similar in its association with the US as apple pie. In the US, Wonderbread was the first nationally distributed, sliced bread. Prior to this, bread was made at home, often in unsanitary conditions, so this “processed” and “factory made” white sliced bread was highly sought after. It wasn’t until World War II that white bread started to be made with enriched flour to prevent wartime malnutrition. American white bread is fluffy and sweet, without the nutritional benefits of many of the European breads discussed previously. How is American bread different vs European bread? Is American bread sweeter than European bread? The biggest difference between American breads versus European breads is the quality of the ingredients used in each bread. Standard, store-bought American bread contains many preservatives and fillers that are banned in European countries. Unfortunately, the preservatives and fillers found in American breads have been found to be detrimental to human health, which is why we do not use these ingredients at Wildgrain. Another unnecessary ingredient found in bread in America, but not in European bread, is sugar. Sugar is often added to packaged bread in the US to preserve freshness, create a soft texture, and add sweetness. As a result, American bread is sweeter than European bread. Looking for Italian breads, German breads, French breads, or British breads in the US? In Europe, it is still common to buy bread at a traditional, artisanal local bakery rather than in a supermarket. Unfortunately finding high quality, healthy bread in the US is difficult. Local bakeries are often expensive, and in most grocery stores, there often are not options for breads from Italy, Germany, France, or Britain like the ones discussed above. At Wildgrain, we are the first bake-from-frozen delivery subscription service for artisanal, specialty breads in the US. We use slow-fermentation to bake nutritious, European-style breads including Sourdough Demi Baguettes, opens in a new tab, English Muffins, opens in a new tab, and Slow Fermented Olive Oil Ciabatta, opens in a new tab. We also never add sugar to our bread recipes, unlike many supermarket breads in the US. Want to experience the health and taste benefits of a European bakery in your home? Learn more about Wildgrain, opens in a new tab, our artisanal baking methods, and our subscription delivery services available in the U.S. About the Author Lucy Yanckello received her Ph.D. in nutrition from the University of Kentucky College of Medicine. She currently works as a medical writer and enjoys being able to help people better understand nutrition and science. This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.
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