Raising Dough at the Darwin Martin House

If you always wanted to bake no-knead bread and you've always wondered what it would be like to live in a Frank Lloyd Wright house, don't miss this opportunity. Learn more...

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Home baking is a mistake

Aaron Bobrow-Strain is an associate professor of politics at Whitman College. His essay, What Would Great Grandmother Eat? is adapted from his new book from Beacon Press, White Bread: A Social History of the Store-Bought Loaf. From it we learn that the food politics of the 20s and 30s were just a contentious as today's:

Even that sentimental icon of all that is good—"Mother's bread"—was denounced under the banner of a safe and efficient diet. Scientific American, women's magazines, and home-economics textbooks portrayed careless home baking as a threat to family health, while other observers wondered whether even the most careful housewife should bake at all. "The modern baker's oven has a germ-killing power that is far beyond that of a household oven," the Atlanta Constitution warned, and a New Castle, Pa., reporter confirmed that baking factories' "great white ovens ... properly kill the yeast germs." "You and your little oven cannot compete. ... It is scientifically proven that home baking is a mistake from every standpoint."