אני רוצה להביא ציטוט רלוונטי
מתוך הספר של פיטר ריינהרט - The bread Bakers Apprentice: ....there are many layers of flavor idden within the four ingredients of flour,water,salt and yeast that are the sole components of true french bread. They have taken up the timeless baker's challenge of evoking from the wheat it's fullest potential, finding ways of unraveling the the tasteless starch molecules that comprise the bulk of a loaf by attempting to spring free the simple sugars that are woven within the complex but unassailable carbohydrates. When they successfully accomplish this, using bakers' tricks that are both ancient and modern, layers of flavor emerge as if from one of those magic eye, three-dimentional, there-it-is, wait, where-did-it-go paintings. Flavors slowly come into focus as the palate, with it's five flavor zones, aided by the chewibg process and the release of salivic enzymes, encounters it first in the sweet zone, eliciting an "ahhh, this is nice", reaction. Then the salty zone kicks in, an "oohh", followed by another level of either sweetness or sourness (depending on the bread), along the sides of the tongue, calling forth a "hmnnn, whoaa...." Finally, just at the swallowing point, the mouth floods in the umami, or rich zone in the back central region, with a nutlike flavor that perfumes its way into the sinuses, where it lingers for as long as fifteen to thirty minutes,re-creating with every inhalation the inimitable finish for a proper, world class bread - the inevitable "yessssss!" עכשיו, אני שמחה שאני לא מעשנת, כי אחרי שאני קוראת את התאורים שלו אני מרגישה צורך להדליק סיגריה.... בעייני תמצית הדברים היא, שיש להפיק את מלוא הפוטנציאל מחומרי הגלם בהם משתמשים. כאשר משתמשים בחומרים הנכונים, באיכות טובה, ומיישמים עליהם ידע וטכניקות מתאימים, מקבלים גורמה.
