Reply to why is standard bread in the US so bad?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Many things in the US are driven by corporate profits rather than by quality or health benefits. “Bread” is cheap — relative to actual bread, and has a long shelf life.  Many Americans have rarely —if ever— tasted actual bread (with zero corn syrup or stabilizers) and don’t really know what they’re missing. Wonder Bread, for example, has been around since about 1920. 
When I lived in NYC, I bought bread from neighborhood shops and bakeries. It was delicious. It also got stale quickly. Shopping for bread every day or so plus making copious amounts of French toast, stuffing, and bread pudding with the leftovers won’t really work for most households.

[/quote]

Yeah, [b]I don’t eat grocery store bread [/b]and making homemade doesn’t work for me because it goes stale too fast.

So I make yogurt/flour flatbread. [/quote]

DP. I make an exception for La Brea myself, although I'd prefer small independent bakery. Still, La Brea uses the same ingredients I would.[/quote]

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