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I had to look up the Chorleywood process[0] because I had never heard of it, and it turns out I probably haven't ever had bread made using it. Is it any worse t
by phjesusthatguy3 9y ago
I had to look up the Chorleywood process[0] because I had never heard of it, and it turns out I probably haven't ever had bread made using it. Is it any worse than American mass-produced bread? It sounds like it was designed to work with the quality of wheat grown, rather than anything else.
[0]https://en.m.wikipedia.org/wiki/Chorleywood_bread_process https://en.m.wikipedia.org/wiki/Chorleywood_bread_process
- Spooky23 9y agoIt’s like a more bland wonder bread. Truly awful stuff.
- rwmj 9y agoReally there are two products. Bread, and white-sliced bread, the latter made by the Chorleywood process and having only a vague resemblence to the former. The white sliced stuff has its uses though - toast, sandwiches, egg soldiers, bread and butter pudding, bread sauce, and other bread puddings. Just don't confuse it with real bread and you'll be fine!
- lostlogin 9y agoSorry, I meant to include that very link. It doesn’t take much real bread to turn people away from the mass produced options. Soughdough is surprisingly forgiving and can be made in a pretty lazy fashion with excellent results - just keep deleting steps in the recipe until it doesn’t work, then go back one step.