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The Truth |
What is the deal nowadays with loaf bread? I remember when it used to be moist and soft. Now its always spongy and sorta crusty. Even the expensive so called premium breads are bad. A good one comes to mind though its not available anymore that I know of. At least not in my area. I havent seen it. Butterkrust it was called. It was always good! | ||
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The Unmanned Writer |
You try pinching one? Life moves pretty fast. If you don't stop and look around once in a while, you could miss it. "If dogs don't go to Heaven, I want to go where they go" Will Rogers The definition of the words we used, carry a meaning of their own... | |||
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| The Truth |
Wow! Forget this post. It went south in quite a hurry. Disgusting, my friend. Disgusting. | |||
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| Member |
Luis, I remember Sunbeam and Merita bread. We always had a fresh loaf to make turkey sandwiches the day after Thanksgiving, when I was young. | |||
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| Freethinker |
Yes, but remember, the day after Thanksgiving is a holiday for most elementary schools, and as it's not Christmas yet, some of those juveniles will be bored with nothing else to do. ► 6.4/93.6 ___________ “We are Americans …. Together we have resisted the trap of appeasement, cynicism, and isolation that gives temptation to tyrants.” — George H. W. Bush | |||
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| sick puppy |
Grandma Sycamore’s or Dave’s Killer Bread are my two go-to breads. No complaints from me. But whatever butters your bread. ____________________________ While you may be able to get away with bottom shelf whiskey, stay the hell away from bottom shelf tequila. - FishOn | |||
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Member |
I bake my own and then freeze it. Still much better than store bought. ——————————————— The fool hath said in his heart, There is no God. Psalm 14:1 | |||
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| Man Once Child Twice |
They took the fat out of it in a race to make sawdust bread. Not a big fan of Wonder bread but it used to be so moist and spongy if you handled it roughly you would leave indentations from your fingers. | |||
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Delusions of Adequacy |
Sorry, no love for spongy store bought bread. Gotta have me some flavorful crustiness and a decent chewy crumb. which is why I bake my own. I have my own style of humor. I call it Snarkasm. | |||
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| Member |
Got fired as a baker. Loafing on the job. Had to quit baking. Not enough dough, couldn’t get a raise. Okay, I’m done. | |||
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| Member |
Maybe the mind of the reader? Maybe I'm naive, but I read the pinching post as pinch the bread through the wrapper to help determine if it meets the purchasers standard, which is definitely variable. This has been done for as long as I can remember . I believe that plastic wrapping has an effect on bread products. Paper, cardboard boxes, seems to keep bread better. But Wonder Bread has changed, but some people have never considered it to be bread? Jim | |||
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| The Unmanned Writer |
Thank you. I was wondering if anyone else did this too - as opposed to some humorless folks who don't know how to play with puns and semantics. Life moves pretty fast. If you don't stop and look around once in a while, you could miss it. "If dogs don't go to Heaven, I want to go where they go" Will Rogers The definition of the words we used, carry a meaning of their own... | |||
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| Member |
I prefer to buy the Rhodes frozen dough and bake it myself. My sandwiches are SO much better than the pre-sliced, flimsy bread. | |||
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| "The deals you miss don’t hurt you”-B.D. Raney Sr. |
Consistency aside, so you remember when bread used to mold after a week or so? What have they done to bread these days that it keeps forever? | |||
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| Member |
Mono- and Diglycerides and DATEM. https://naturallysavvy.com/eat...bread-manufacturing/ ——————————————— The fool hath said in his heart, There is no God. Psalm 14:1 | |||
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Baroque Bloke |
My upscale grocery offers excellent breads with lots of character. Due to self imposed calorie restrictions I don’t eat bread at a great rate, so I freeze it for good preservation. An advantage of frozen bread is that it makes wonderful toast. I put two to four frozen slices into my Breville Smart Grill, preheated to 450 °F, close its top, and 2’ 45” later I have toast that’s dark and crisp on the outside, but very tender in the inside. So good! Serious about crackers | |||
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