why is standard bread in the US so bad?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

[Anonymous]

Anonymous wrote:I have family abroad and you can definitely buy crappy white bread in Europe, too. There are certain brands in the US that are better. It does take some practice to make it yourself but it is doable. The reality is crappy white bread has its uses because it often doesn't go bad for ages.

You must live in one of those backward European countries.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I have family abroad and you can definitely buy crappy white bread in Europe, too. There are certain brands in the US that are better. It does take some practice to make it yourself but it is doable. The reality is crappy white bread has its uses because it often doesn't go bad for ages.

You must live in one of those backward European countries.

I love it when Americans who stay in touristy areas and treat Europe like Disney World tell those of us who have lived there what Europe is like.

[Anonymous]

Anonymous wrote:

Anonymous wrote:How in the world did the typical mass produced loaves of white, Italian, potato etc bread become the de facto "bread" in US households? I put bread in quotes because it really isn't bread, but nasty sugar/high fructose corn syrup that's baked and passed off as bread. You know back in the old days Americans probably used to consume real bread compared to the highly processed monstrosities many homes consume these days. Yes, we all know there are local bakeries etc making proper bread, but the vast majority of American homes don't buy that regularly - they're all buying crap like wonder bread, garbage Italian bread like Arnold's, etc. It's really kinda sad the garbage that Americans will put into their bodies on a regular basis. American breads are so, sooooo nasty. How simps consume this stuff?

It all has seed oil in it too. Why is palm or canola or whatever oil in EVERY grocery store bread?

*sigh*

Anonymous wrote:
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

And not a lick of added sugar.

[Anonymous]

PS: it's not like I think LaBrea is god's own gift to the community of flour. It's just that there seems to be some fetish for pretending that bread like this doesn't exist in American stores.

I don't understand why it is so important to pretend like this. What are you getting out of it?

[Anonymous]

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

[Anonymous]

Just came back from Europe. Really miss the easy walk to a neighborhood bakery to get wonderful fresh bread. It’s a shame there isn’t demand to support that model here.

[Anonymous]

Anonymous wrote:We don’t eat a lot of bread but what we do I bake myself. I make a sourdough loaf every week or two. My kids like tortillas so we do buy those - this is a reminder for me to learn how to make them myself too!

Tortillas are SO easy! You need to buy a bag of tortilla flour and it comes together in five minutes.

[Anonymous]

Just need a press.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I buy bread at the Whole Foods bakery: the bread there is good quality, in that it doesn't have too many additives and a lot of their offerings have Red Fife or whole wheat flour, which is healthier. I read the ingredients list, because some of their breads still have too much salt or sugar. Their prepackaged sandwich bread is full of crap like all supermarkets.

When put in the fridge, even bakery bread lasts for a week.

Which Whole Foods bread do you get?

NP- Not sure if all Whole Foods do this, but ours gets bread trucked in two or three times a week from a really good local bakery. It's limited quantities so you have to time it right.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

[Anonymous]

No idea. I literally will only eat bread when I’m in Europe.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

Interesting. I may give it a shot. Although I exclusively bake gf, so I wonder if it’s needed because of the lack of gluten. Not sure why that would matter though.