Bread is fascinating and something that the world turns on. In countries such as Africa white bread is becoming more and more popular. I heard stories this summer of European bakers opening in Africa’s major cities – huge daily volumes of thousands of breads are sold.
In Ethopia there is a bread named Injera. I first tried it at Zaharia, a dive in the wall in Tel Aviv, a rather crummy-dingy place that had served very good Yemenite cuisine and excellent Injera.
Categories: Life Cycles