Question

In groups, collect information on how bakeries bake bread now and how the process has changed over time.

Answer 1

Comparison: Traditional vs. Modern Baking

Feature	Traditional Baking	Modern Baking
Equipment	Wood- or coal-fired stone/clay ovens required constant manual monitoring.	Gas or electric ovens with precise temperature controls and automated settings.
Leavening	Used natural starters (sourdough) or wild yeast, taking 12-18 hours to rise.	Uses commercial/instant yeast and chemical leavening agents for rapid rising.
Process	Handmade required great skill, intuition, and heavy physical labour.	Highly mechanised; dough mixers, moulders, and conveyors automate the process.
Ingredients	Simple, local, and fresh; minimal additives.	Refined flours and various artificial additives to improve flavour, texture, and shelf life.
Scale	Small-scale, local artisan production.	Large-scale industrial mass production.