why is standard bread in the US so bad?
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Anonymous
Don’t eat any American ‘bread’. It’s all bleached flour, high fructose corn syrup garbage. Why do Americans love their fake breads so sweet? It’s gross. |
Anonymous
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Find a local bakery you love that uses all natural ingredients and stock up. That's what I do. I then freeze a ton and take it out as you need it and toast pieces while using the frozen setting. It tastes like the day it was put in the freezer.
Bread is not good in the refrigerator, it messes up the texture. |
Anonymous
Interesting! I guess Tang is/was also on that list. |
Anonymous
| A buy a local bread through my CSA! |
Anonymous
Kraft singles aren't a result of military food science. Kraft was trying to produce a shelf stable cheese that could be shipped to stores before refrigeration was everywhere. https://en.m.wikipedia.org/wiki/American_cheese |
Anonymous
there is a woman in my neighborhood who makes bread 2xs a week. She offers from 4-7 options of sourdough loaves. I often forget o buy so i usually buy a few loaves . I freeze extras. There’s no compromise in flavor. I can never ever go back to SAD bread. |
Anonymous
Why do people have to criticize Americans on an American discussion forum? |
Anonymous
It's fun to be snide and feel superior. It's embarrassing to be wrong. LaBrea is carried in Safeway and Kroger stores, as well as others. It's popular. Wonder Bread is also popular, usually in different contexts, but this is a country of diversity. Welcome. May you learn things while you are here. https://www.labreabakery.com/about-us 
Sourdough loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Wheat Germ, Semolina. 
Olive loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Kalamata Olives, Salt, Olive Oil, Wheat Germ, Semolina, Dehydrated Thyme, Yeast
Rosemary olive oil round loaf: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Extra Virgin Olive Oil, Salt, Rosemary, Wheat Germ, Semolina, Yeast. 
Baguette: Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sour Culture, Salt, Yeast, Semolina etc. |
Anonymous
When you don't have your own things, you get the dopamine hit where you can. |
Anonymous
Wrong picture, corrected. |
Anonymous
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Agree. We've eaten it out of convenience, but it's so awful. I've started getting into a routine of baking homemade sandwich bread every week. I can't find a good sandwich bread at any of our local bakeries. It's all artisan loafs and I just want a soft, seeded, sandwich bread without preservatives, high fructose corn syrup, and salt.
Sandwich bread isn't hard to make if you have a day at home and can keep an eye on it while doing other things. |
Anonymous
A loaf of wonder bread is $2.50 and doesn’t go bad. For most of human history cheap calories that are shelf stable would have been an unquestionable good. It still would be in large swaths of the world. If you can afford better, buy better, but realize that lots of families rely on it |
Anonymous
| Who the hell buys Wonder Bread? |
Anonymous
actually much of the world does not eat this garbage. Or anything like it. You really need to get out more. |
Anonymous
| i’m very busy with a FT job and kids. I’m also german born and I cannot believe what they call bread here. I bake bread once a month. I use a vacuum sealer and freeze the loaves. I pull out bread as needed. Tastes great. much cheaper than the sad stuff that passes as cheap “bread” here. |