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Ironically, sliced bread is the worst. Normal bread can get stale, dry and hard. But packaged sliced bread is much less perishable. I've seen sliced bread havi
by bad_user 11y ago
Ironically, sliced bread is the worst.
Normal bread can get stale, dry and hard. But packaged sliced bread is much less perishable. I've seen sliced bread having the same texture and taste after a whole week of lying on a kitchen countertop. And when you read the ingredients on its packaging, you begin to understand why, as sliced bread is subject to the techniques of processed foods such as the addition of preservatives, antioxidants, stabilizers, anti-caking agents, or packaging gases, in addition to that bread being bleached, blanched, stripped of nutrients and with added sugar to make it taste better and because high-fructose corn syrup is so cheap, so why not. In addition sliced bread is subject to every health-related fad in existence. Low carb bread? Sure. Bread with Omega-3? Of course.
Basically the packaged substance in super-markets is anything but bread, then we wonder why our meals don't satisfy us and why we get fat.
- deleted 11y ago[deleted]
- HelloMcFly 11y agoIt's not all bad. Dave's Killer Bread is decent when it comes to ingredients. Even so, I've moved almost exclusively to baking my own.
- Florin_Andrei 11y agoBut on the flip side it must be very good for the shareholders.
- angdis 11y agoOn the other hand most cities have at least some "real" bakeries where you can get a nice loaf of bread with proper crumb and flavor. Most supermarket bread is virtually inedible to folks that have a taste for good bread. Aside from the insane ingredient list, the sickly softness of it and the lack of any decent crust and crumb makes me wonder what market forces influenced industrial bread makers. How can anyone that has tasted a traditional loaf of freshly baked bread stand for that stuff in the supermarket?
- GFischer 11y agoTime(convenience) and money? I love freshly baked bread, but I can't buy a loaf on a regular basis due to the strict schedule at work, and even if I do, I won't eat it all and it'll go stale very quickly.
- venomsnake 11y agoDo you have an oven - making a boule is very easy and has only 5 minutes of on hand time?
- fweespeech 11y agoRecipe? :D
- venomsnake 11y agohttp://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html http://www.seriouseats.com/recipes/2011/06/better-no-knead-b... You can search on no knead breads. They are long recipes. But require almost no hands on time. You mix, you wait, you wait, you wait, you wait, you shape, you throw into preheated dutch oven and eat :)
- fweespeech 11y agoI took you literally on those 5 minutes. ;) That one says 15. I was mainly hoping for the 2/3rd reduction in labor because I'm a lazy sob.
- venomsnake 11y agoQuadruple the dough and use it on 4 consecutive days. It will average pretty close to 5 minutes then. Also cut the dough and do not tear it.
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- nsxwolf 11y agoI don't know. My entire life's experience with grocery bought sliced bread is that it gets mouldy very quickly.
- jobu 11y agoThere's a bakery near us that makes some amazing Bavarian sunflower wheat bread. They sell it pre-sliced in a few local grocery stores as well, but it definitely doesn't keep very long. Most store-bought bread is shelf-stable for weeks, and this stuff is only a few days. We've found that freezing it and then using a toaster to thaw it works great - almost as good as fresh.
- rudolf0 11y agoI've found great-tasting bread always goes stale within about 2 days. No way around it really. Any longer than that and it must have some preservatives, in which case taste and texture will suffer.
- cafard 11y agoI won't say that all breads freeze well, but some do.
- ChristinaM 11y agoCut up and bake for a bit coated with oil and maybe spices for amazing croutons. A little chewy in the middle is great.
- thaumasiotes 11y ago> In addition sliced bread is subject to every health-related fad in existence. Low carb bread? Sure. How could you have "low carb bread"? Bread is a big bundle of carbohydrate. It'd be like low sugar caramel.
- sampo 11y agoThere are some high protein breads, one example I looked has 13g carbs and 17g protein per 100g. Whereas white bread might have carbs 45g, protein 7g. (They probably have different water contents, so just comparing per 100g is a bit problematic.)
- bad_user 11y agoThis is because you're thinking of actual bread and not substances that are engineered to resemble bread. Usually this is done by replacing grains in part or in whole with something else. Much like low-fat milk. Of course, a bread made of whole-wheat flour would be healthier because it contains fiber, besides some minerals that are good for us. But because we are obsessed with numbers related to specific ingredients, the food industry obliged.
- thaumasiotes 11y ago> Usually this is done by replacing grains in part or in whole with something else. Much like low-fat milk. Low fat milk is made by just removing fat from whole milk; the milk changes consistency and possibly color because of this. Fat is not a huge component of milk. There are milk products that replace the fat with some fat-like substitute; for example, a store near me sells something called "fat-free half and half", when half and half should be about 10% fat. But low-fat milk just refers to milk with a large part of the fat removed.
- bad_user 11y agoYou don't just remove fat from milk. For one because it loses taste and texture, they have to compensate by adding things like powder milk, sucrose or high-fructose corn syrup and colorants amongst others. Of course the list of ingredients vary, depending on the country and on what's being banned or not. But the more interesting fact is that when stripping the fat from milk you can't just strip out 1.5% or 2%. Oh no, that's inefficient, the milk produced by cows is not that uniform and the tools we have aren't that precise. So to obtain milk with 1.5% of fat (you know, the middle one, that's usually colored with blue, sitting between the green that's 0.5% and the red that's 3.5%) ... well, for 1.5% fat they have to strip whatever they can, then re-add that fat until they get the desired percentage. And what they add back is not the same fat that they stripped. No, what they add back is vegetable fat, usually from soy and animal fat of all sorts. Like for example there could be pork fat in the cow milk that you're drinking. Disclaimer: my father is a veterinarian that has been the director of the center for food safety in my city and I live in Europe. Boy, he can tell me stories.
- matthewmcg 11y agoThere's an excellent 99% Invisible podcast about this: http://99percentinvisible.org/episode/good-bread/ http://99percentinvisible.org/episode/good-bread/
- GPGPU 11y ago"We" get fat because we eat too much. I don't like to blame food for people's bad behavior. Just eat less.