I have scanned my bread ingredients and don't see any mention of potassium bromate (sp?). Is it possible it could still have some bromine in their and it not have to be mentioned specifically in the ingredients? For example, could the bromination process be with the flour itself? If I wanted to start baking my own bread would that ensure no bromine?
All the high tech particle smashing devices and Science breakthroughs etc, and no one can come up with a better ingredient to replace bromide in bread? If not returning to the use of iodine, there must be another option.
It could be an extra listed ingredient and in addition, the flour is usually brominated as part of the bleaching process. If I buy flour, I always buy "unbrominated". Yes, baking your own bread will solve the problem. That is what I am doing. I also avoid corn syrup as much as possible and most breads contain corn syrup, that is another reason why I bake my own bread.
Before you run out and buy a bread maker, please know that the baking tin is usually coated with teflon.
Lucky we have two bakeries nearby that only use organic grains and grind them as needed then use ONLY natural (non Genetically-Modified-Organisms yeast) starters.
Personally I prefer another bakery but it is too far away, they use ancient Egyptian methods that have been slightly modernized to pass the (penicillin) health board inspection.
Bread requires RO water and 3 days for the sensitive starter to convert the carbs…
Only a basic mixer is allowed in the beginning because any more mechanization would break the dough…unfortunately $8 for a loaf of bread is normal there no need to wait for inflation :)