I really don't like the taste of carbonized bread, even if I do toast it's always been on the light side, golden brown at darkest. And an air fryer pretty much

I really don't like the taste of carbonized bread, even if I do toast it's always been on the light side, golden brown at darkest. And an air fryer pretty much satisfies me for those needs - with the grille inside it gets good airflow around the back and makes decent toast at max heat. 2 mins at 350-400 will toast up a hamburger bun to the point of it starting to dry out and toast. That's fine for my toasting needs, if I was going to do bread that'd be a good start too. Perhaps I'd have enjoyed toast more with better toasters growing up that didn't burn the bread (it's probably time to just junk my ancient toaster, I never use it). I like it in BLTs and such of course, and will sometimes toast up a bun for a burger/etc, but, like mayo, toast is one of those "as a main ingredient? no." things for me. It's an accent, not the main course. Toast and popcorn also both have a sensory issue for me where they dry out my lips and it feels stingy and chapped and bad afterwards (even if I wash/chapstick/etc). Popcorn it's partially the salt, but it also occurs to some extent on homemade popcorn without/with less salt, and I also get it on BLTs/etc. Maybe the dryness of the bread is getting me in both cases. But I simply don't enjoy eating foods that trigger that chapped lipfeel.