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.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes, the salt content in US mass produced breads is crazy. Only two slices of commercial Italian white bread (basically just a sandwich) has almost 20% of your ENTIRE dv for sodium. It's crazy how much salt they have.

Omg, 20% of my daily sodium in just one meal!

Wow, you're really dumb. Do you put anything between the bread when making a sandwich, dimwit?

Add in meats, sauces, cheese and whatever else in you sandwich and now you are pushing 30, 40, 50% DV for sodium just from a stupid sandwich alone, and largely because trash mass produced bread in the US has gargantuan amounts of sodium. We haven't even covered how much sodium you consumed during breakfast and will during dinner.

Two slices of Wonder Bread are 8% of your DV for sodium.

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

actually much of the world does not eat this garbage. Or anything like it. You really need to get out more.

Who the hell buys Wonder Bread?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes, the salt content in US mass produced breads is crazy. Only two slices of commercial Italian white bread (basically just a sandwich) has almost 20% of your ENTIRE dv for sodium. It's crazy how much salt they have.

Omg, 20% of my daily sodium in just one meal!

Wow, you're really dumb. Do you put anything between the bread when making a sandwich, dimwit?

Add in meats, sauces, cheese and whatever else in you sandwich and now you are pushing 30, 40, 50% DV for sodium just from a stupid sandwich alone, and largely because trash mass produced bread in the US has gargantuan amounts of sodium. We haven't even covered how much sodium you consumed during breakfast and will during dinner.

Two slices of Wonder Bread are 8% of your DV for sodium.

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

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 wrote:

https://www.labreabakery.com/about-us



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

Wrong picture, corrected.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes, the salt content in US mass produced breads is crazy. Only two slices of commercial Italian white bread (basically just a sandwich) has almost 20% of your ENTIRE dv for sodium. It's crazy how much salt they have.

Omg, 20% of my daily sodium in just one meal!

Wow, you're really dumb. Do you put anything between the bread when making a sandwich, dimwit?

Add in meats, sauces, cheese and whatever else in you sandwich and now you are pushing 30, 40, 50% DV for sodium just from a stupid sandwich alone, and largely because trash mass produced bread in the US has gargantuan amounts of sodium. We haven't even covered how much sodium you consumed during breakfast and will during dinner.

Two slices of Wonder Bread are 8% of your DV for sodium.

And 2 slices of Maier's Italian has 20%:

https://giantfoodstores.com/groceries/bread-bakery/sandwich-breads/italian-sandwich-bread/maiers-premium-italian-bread-20-oz-pkg.html

US bread is all trash

Don't eat Maiers? Do you expect bread to have no salt in it?

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.

Why do people have to criticize Americans on an American discussion forum?

When you don't have your own things, you get the dopamine hit where you can.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes, the salt content in US mass produced breads is crazy. Only two slices of commercial Italian white bread (basically just a sandwich) has almost 20% of your ENTIRE dv for sodium. It's crazy how much salt they have.

Omg, 20% of my daily sodium in just one meal!

Wow, you're really dumb. Do you put anything between the bread when making a sandwich, dimwit?

Add in meats, sauces, cheese and whatever else in you sandwich and now you are pushing 30, 40, 50% DV for sodium just from a stupid sandwich alone, and largely because trash mass produced bread in the US has gargantuan amounts of sodium. We haven't even covered how much sodium you consumed during breakfast and will during dinner.

Two slices of Wonder Bread are 8% of your DV for sodium.

And 2 slices of Maier's Italian has 20%:

https://giantfoodstores.com/groceries/bread-bakery/sandwich-breads/italian-sandwich-bread/maiers-premium-italian-bread-20-oz-pkg.html

US bread is all trash

Don't eat Maiers? Do you expect bread to have no salt in it?

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.

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 wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes, the salt content in US mass produced breads is crazy. Only two slices of commercial Italian white bread (basically just a sandwich) has almost 20% of your ENTIRE dv for sodium. It's crazy how much salt they have.

Omg, 20% of my daily sodium in just one meal!

Wow, you're really dumb. Do you put anything between the bread when making a sandwich, dimwit?

Add in meats, sauces, cheese and whatever else in you sandwich and now you are pushing 30, 40, 50% DV for sodium just from a stupid sandwich alone, and largely because trash mass produced bread in the US has gargantuan amounts of sodium. We haven't even covered how much sodium you consumed during breakfast and will during dinner.

Two slices of Wonder Bread are 8% of your DV for sodium.

And 2 slices of Maier's Italian has 20%:

https://giantfoodstores.com/groceries/bread-bakery/sandwich-breads/italian-sandwich-bread/maiers-premium-italian-bread-20-oz-pkg.html

US bread is all trash

Don't eat Maiers? Do you expect bread to have no salt in it?

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.

Why do people have to criticize Americans on an American discussion forum?

Anonymous wrote:You can put bread in the fridge to make it keep longer

You can also put a damp paper towel around stale bread and.microwave it for about 10-15 seconds. NBD.

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 wrote:

Anonymous wrote:The US military food science division hss had a sizeable impact on the long aisles of shelf stable food in the grocery stores. Ready to eat whenever and wherever was the goal.
Their publication discussed to development of a "bread-like product" that became marketed as Wonderbread. Wondrous due to its quick rise and long shelf life - 20 min. production from start to finish.
Folgers crystals, spam, kraft singles and their ilk is all thanks to military food science.

Interesting! I guess Tang is/was also on that list.

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

A buy a local bread through my CSA!

Anonymous wrote:The US military food science division hss had a sizeable impact on the long aisles of shelf stable food in the grocery stores. Ready to eat whenever and wherever was the goal.
Their publication discussed to development of a "bread-like product" that became marketed as Wonderbread. Wondrous due to its quick rise and long shelf life - 20 min. production from start to finish.
Folgers crystals, spam, kraft singles and their ilk is all thanks to military food science.

Interesting! I guess Tang is/was also on that list.

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 wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes, the salt content in US mass produced breads is crazy. Only two slices of commercial Italian white bread (basically just a sandwich) has almost 20% of your ENTIRE dv for sodium. It's crazy how much salt they have.

Omg, 20% of my daily sodium in just one meal!

Wow, you're really dumb. Do you put anything between the bread when making a sandwich, dimwit?

Add in meats, sauces, cheese and whatever else in you sandwich and now you are pushing 30, 40, 50% DV for sodium just from a stupid sandwich alone, and largely because trash mass produced bread in the US has gargantuan amounts of sodium. We haven't even covered how much sodium you consumed during breakfast and will during dinner.

Two slices of Wonder Bread are 8% of your DV for sodium.

And 2 slices of Maier's Italian has 20%:

https://giantfoodstores.com/groceries/bread-bakery/sandwich-breads/italian-sandwich-bread/maiers-premium-italian-bread-20-oz-pkg.html

US bread is all trash

Don't eat Maiers? Do you expect bread to have no salt in it?

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.