Talk:Bread improver

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Chicken or egg?

There seems to be a rather spurious piece of logic on the page at present, arguing that flour improver was developed because large commercial 'plant' bakeries had been invented. It seems to me that the advent of modern commercial baking techniques probably happened either before or simultaneously to the development of these bakeries. [[user:jimjamjak]] (talk) 14:19, 5 February 2008 (UTC)[reply]

Sourdough fermentation time

370 days? Surely this can't be accurate. MagnusW (talk) 00:35, 8 June 2008 (UTC)[reply]

Health Concerns

Still no references, and some pretty big claims. The link labeled as "explaining the potassium bromide issue", from the article, appears to do the exact opposite. I'll do what I can to find references, but it would be better if someone responsible for the claims would. For now, I'm going to CN tag it, try to figure out what's going on with potassium bromate, and sharpen up my +1 Hatchet of Deletionism. Noophilic (talk) 02:42, 13 January 2012 (UTC)[reply]