Sourdough bread not on the list but when we get to the store it is still hot. Actually added to the case while we are shopping, so don’t even attempt to resist. Do wish people would make whole grain sourdough bread, but assume I will just have to add it to my own list of skills to be acquired.
Normally the grain products we eat are whole grain and one of the first words I learn in any country we stay in is the local term for whole wheat. In Turkish it’s tam buğday - which isn’t pronounced like an Anglo would expect, but I’m nobody to be giving Turkish lessons. In Italy whole grain is integrale, which appears on the packets of Italian brown rice sold in the Republic of Cyprus (South). There in shops, you ask for “village” - yes, the English word, but widely understood and understood to mean whole grain when referring to pasta or bread, though suspect the understanding falls somewhat short of a guarantee. More an acknowledgment that traditionally Cypriot villages didn’t use refined flour.
Know no Thai at all and never did our own cooking in Thailand but we did discover a little restaurant in Chiang Mai that had good brown rice. Catered to latter day western hippies, though, as Thai people take as poor a view of brown rice as most Asians and consider it suitable fare for prisoners. The restaurant was excellent though, and we did run into a couple of other Canadians there.
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