4 ms·

And yet, bread prices have jumped recently.

• Kadin 9y ago
  Makes some sense. As a result of fast-growing corn, areas previously planted to wheat are switching to corn instead. This has increased the supply, and thus decreased the price, of corn -- but wheat, on the other hand, would see a corresponding decrease in supply, and increase in price. This is also why cash crops can cause food shortages.
  • icebraining 9y ago
    You can make bread from corn, though. I don't mean that sugary cake called "cornbread" in the US, I mean actual bread, but made from corn flours. It's one of our national delicacies: https://easyportugueserecipes.com/broa-de-avintes/ https://easyportugueserecipes.com/broa-de-avintes/
    • dragonwriter 9y ago
      The US has nonsugary cornbreads, too.
      • icebraining 9y ago
        No doubt, I just wanted to be clear what I was talking about.
    • Kadin 9y ago
      Fascinating! I am something of an amateur baker and I'd never heard of it. I assume it comes from periods of high wheat prices, since it also heavily uses rye? Sadly rye (which I have something of a personal taste for, mostly in whiskey though!) is also being impacted by the economy's preference for corn; global production numbers for rye have been falling steadily particularly in the former Soviet countries. I have had difficulty sourcing rye flour that's not eye-wateringly expensive. You are perhaps already familiar, but in Mesoamerica where corn originated, it is generally processed into flour only after alkaline processing. The resulting flour, typically sold as "masa" in the US, is distinct from simple ground corn (cornmeal or corn flour in the US). The difference is quite striking, both culinarily and nutritionally. It still doesn't form the gluten that wheat dough, does, so I haven't had good luck making European-style breads with it (though I'd love to, because I live with someone who has a wheat allergy).