For keks:

NYTimes with some #TrueNews on slow bread.

The Secret of Great Bread: Let Time Do the Work

"...

INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn’t changed much since Pasteur made the commercial production of standardized yeast possible in 1859. The introduction of the gas stove, the electric mixer and the food processor made the process easier, faster and more reliable.

...

PATIENCE REWARDED Jim Lahey’s bread needs little yeast and no kneading. The dough is poured into a hot pot before baking. (pic related)

..."

> https://www.nytimes.com/2006/11/08/dining/08mini.html
> https://web.archive.org/web/20190921053817/https://www.nytimes.com/2006/11/08/dining/08mini.html?mtrref=www.google.com&assetType=REGIWALL

Slow bread = no kneading required?

No kneading = no folded gluten protein?

Slow bread = gluten free?

This all started for the laughs, but now methinks this has memetic potential...

Gluten Free = Profit 
it is known