why is standard bread in the US so bad?

[Anonymous]

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Anonymous wrote:Who the hell buys Wonder Bread?

People whose picky kids will eat it
People who grew up eating it and still like it
People who don’t bake — or who don’t have time to bake
People whose local stores don’t carry a wider variety of breads
People who shop weekly and want bread that doesn’t rot
People who need to budget for multiple meals and appreciate the price per serving
People who tried making cinnamon toast with sourdough bread and immediately regretted it

Most people in America actually.

Those of you who are relatively new to the area might not be aware of the factory outlet store that was near Howard University. Prices were quite low. Many families made regular trips to stock up on baked goods. Oh the days when the freezer was stocked with a box of Ho-Hos for an inexpensive summer treat!

And that's why nearly 50% of adults in the US will be obese by 2030. They eat trash.

True. That’s US capitalism for you!

The Federal government needs to ban salt and sugar in bread. The Federal government also needs to ban additives in flour except for where the government demands fortification in grains, like folic acid.

You need a small amount of each for the texture and the baking process (maybe not for sourdough). Even home baked bread requires them.

What now? I make bread every other week for my family and I never use sugar. No, you do not “need” sugar to bake bread

Also to the person above who said making bread is a privilege…again what now? You can make bread at home more cheaply than buying at the store.

Okay, you don’t “need” it, but many recipes have it and it helps to retain moisture.

With instant yeast it helps get the process going. 10g in a loaf is enough. I don’t think you need if using starters, but I don’t know for sure since I’m an instant yeast baker.

I use instant yeast and do not use sugar.

+1

I am a sourdough baker and all of my recipes use salt. Not a lot but always some. I never use sugar unless I am making a cake or sweet quick bread.

[Anonymous]

It's just not real food. It was created to exist the way plastic exists; mass produceable and lasting through a nuclear winter.

[Anonymous]

Anonymous wrote:We have our personal chef make bread for us near daily. It's the best! She orders flours from France and Italy.

Now why didn’t I think of this? 🙄

[Anonymous]

My family goes through so much bread, and I work long hours and barely have time to cook, so we make ours in the bread machine. It’s not French bakery-level, and it comes out in a weird shape, but it’s healthier and cheaper than store bought. I got the bread machine second hand for $10, too.

[Anonymous]

What type of bread are you baking and how many loaves? Also German born ft mom but thinking about making this a thing ...

[Anonymous]

Anonymous wrote:What type of bread are you baking and how many loaves? Also German born ft mom but thinking about making this a thing ...

This was supposed to be a response to the person on page 3if she's still reading....

[Anonymous]

Anonymous wrote:But I don’t want bakery bread, I want normal white sandwich bread.

Normal is what you’re used to. I grew up eating rye bread from a deli that was sliced on a machine to order and we froze it. One loaf a week, toasted slices to make sandwiches. I never liked rye bread so as an adult I use whole wheat but same idea. Buy from Whole Foods or farmers market, slice, freeze. My kids eat PB&J on that and think it’s normal. I’m not sure if I’ve ever had wonder bread and it sure isn’t normal to me.

I ate a ton of white bread when I lived in Japan though. Potato bread mostly. Delicious.