Its the additives in the bread that fuck up euros. Look at ingredients of basic white toast bread sometime, like dumpster's bread or wonder bread.
I have seen in my time:
- mollases
- corn syrup
- lard
- hydrogenated vegetable oil (margerine)
- seed oil of all types
- basedbean flour
- potato flour
- guar gum (literally rubber from a bean)
And all wrapped in a plastic bag that leeches toxins into the hot bread off the ovens. Picrel is short, Ive seen labels 3x as long. And before they start, they take out all the useful vitamins, minerals and fibres out of the wheat flour. Ironically in South America and other shitholes the bread is healthier.
MAKE YOUR OWN BREAD
IT IS EASY
WATER, SALT, FLOUR, MIX AND BAKE
>- hydrogenated vegetable oil (margerine)
>- seed oil of all types
These are the biggest problems.
Yeah the pressing and heating create a shitton of cancer radicals. And the oil itself actually dissolves artery walls.
kek are you blackpilling on BREAD?
>tfw cheap bastard
>make bun
>cut off top
>dig out bread with fingers
>fill with stew
>eat stew from a bun
>enjoy dug our bread and the bun top
>when all is done eat the cutlery
Mmmmmm
Why do u eat ur fingers??
breadbowls are so 90s
if you buy the freshly baked bread its usually baked without oils
wheat has quite a lot of oil in it just by itself though, its best to bake your own bread with low fat tipo00 flour and then add a saturated fat of your choosing to the dough
>muh natural
Apples have thousands of chemicals produced by genes
Enjoy your goyslop retard
sneed oil
>seed oil of all types
>vegetable oils of all types
what type of oil is LULZ verified?
>what type of oil is LULZ verified?
Lard is best. Good for you and keeps garden gnomes away.
but isn't lard ONLY saturated fat?
>but isn't lard ONLY saturated fat?
Show him some pork and see how he recoils.
i legitimately do not understand.. how is saturated fat better than the fat found in say, avocados? how is the fat found in pork healthier and better for your heart and overall health than that of a fruit?
Both of those are fine. Avoid artificial fats that don't exist in quantity in nature
so avocado oil is better than that of olive, canola, sunflower, etc.?
Everything from a store is like this even regular foods are filled a bunch of crap to "enhance flavor" and extend shelf life. The secret is not to be a poorfag and make your own food or buy it from trusted homegrown sellers.
I like garden gnome egg breads
based seedoilstein
This, the garden gnome is right. Don’t buy anything from the store except raw ingredients. Learn to cook.
Even the normal ingredients are bad. You guys don't know what bread is meant to taste like -- the wheat they use is not the wheat that was used even 30 years ago.
We need proper wheat.
>MAKE YOUR OWN BREAD
>IT IS EASY
>WATER, SALT, FLOUR, MIX AND BAKE
It is not easy.. it is a pain in the ass and almost never works unless you are a master baker.
You don't have normal bakeries in 'merrica anymore? Did you really let it come that far?
Of course we do. Many supermarkets have bakeries in them and little artisan mom 'n' pop bakeries aren't uncommon.
Im not sure if thats what he meant
>It is not easy.. it is a pain in the ass and almost never works unless you are a master baker.
lol it's actually easy. Temperature of the water for the yeast is probably where you are fucking up.
Room temperature water feels cold to the touch. It is too cold. Slightly warm water feels the same temperature as air. That is the right temperature. Anything hotter is too hot. You are now a "master baker".
>Temperature of the water for the yeast is probably where you are fucking up.
Temperature doesn't matter much. Turn your tap on as hot as it will go, and dissolve the sugar, salt, and yeast. Stir it up, let it sit to foam up, then add the flour. It's easy. People make it seem so complicated.
>Temperature doesn't matter much.
Its extremely important, you kill the yeast at high temp - you are better off with luke warm water then allowing the proof rise warming to activate it, if you want to not fuck it up to start
modern industerial yeasts can handle a wider range of temps
but ideally it should be right around body temp
and no you don't need sugar but a little to get things going is not so bad, or maybe even some apple juice or maple syrup or honey or something. It doesnt take much why make things hard.
>It doesnt take much
the more sugar you add the more the yeast has to eat at to convert to alcohol & co2, its a balance between too much and not enough - adding the salt slows the fermentation process, its a retardant agent but necessary for flavor profile, def go with honey tho
any sugar works, but the more natural the better, i cant imagine apple juice bread tasting great, but you can mash up an apple and balance that into the dry/wet mix ratio for sugars if making a nice apple bread
Yeast is a fungus and I don't want moldy bread.
I have a temperature controlled kettle I use for the coffee garden gnome, using it to bloom yeast is pretty fantastic. bring it to 30c, justwerks
n-word, medieval peasants living in a hole in the ground could bake bread, but you're too stupid to figure it out?
if you can't make bread you probably cant do much else
making fancy pretty bread is kinda hard but making a lump of rough bread takes no skill. Maybe you fuck up the first one but after that smooth sailing
I have some sourdough in the oven right now. The hardest part of it was getting an active starter.
Fucking based pol actually giving invaluable advice
i made a pizza that turn bad i blame my yeast it was too old.
its easy to make yeast dough, just a bit of practice and reading and you can make tasty soft bread with ease, just look up how to retard and ferment a sour dough culture - that said, all this processed flour is trash for you, hell most grains are shit for you tbh
kek everyone look at this lazy amerifat and laugh
>never works
garden gnome
Retard. It's not difficult at all, but OP listed ingredients for unleavened bread or hard tack. You need yeast and sugar for regular bread.
>You need yeast and sugar for regular bread.
sourdough doesn't need these
https://timesofindia.indiatimes.com/life-style/food-news/this-blogger-prepared-sourdough-bread-with-the-yeast-from-her-vagina/photostory/74082905.cms
You definitely don't need sugar and yeast can come by way of sourdough which can be made from flour and water.
if you must activate with a yeast, i use honey or maple syrup for a nice touch of flavor and natural sugars
No sugar, just yeast, or sourdough to make it rise, most people don't want to put in the time to knead the dough properly and don't have a spot warm enough to make it rise. I bake a small loaf daily and its perfectly fine. If you want to keep it soft for the day after, a small spoon of olive oil as shortening does it.
If you are super lazy, fast action yeast can be used and you can have a perfectly edible loaf in 2 hours, and you can use wholemeal or whatever you fancy, as long as you develop the gluten or add a bit of white to get that protein content up for the rise.
>don't have a spot warm enough to make it rise.
Dough will rise in a refrigerater, just slowly. I keep my house really cold and don't have any trouble making serviceable bread, you can also just add more yeast or a little more sugar to make it rise more quickly.
>Turn your tap on as hot as it will go, and dissolve the sugar, salt, and yeast.
This has always worked for me.
I've made plenty of breads without sugar. I use mostly maple when using sugar but like adding honey to wheat bread.
>adding the salt slows the fermentation process, its a retardant agent but necessary for flavor profile
Agreed. You can build bread fine without salt but you definitely notice it not there, even a teaspoon per 2 loaves makes a difference in flavor.
>just slowly
That is true, but then I did have some issues with breadmaking in the past, so I'm always erring on the side of the warm spot on this one.
I guess the system thinks my post is spam, but so long as you make sure the dough is deflated as it cools low yeast and overnight refrigerated rise should work fine.
Weak bait
Also
>what is yeast
LOL. it is really fucking easy. although my family is not cucked. so we know how to make fucking bread. holy shit. its like saying you can't wipe your ass.
>no leavening agent
>making bread is haard
Bread making is something an illiterate third world peasant can make.
Buy a used bread machine on craigslist or similar. They are like $20.
>It is not easy.. it is a pain in the ass and almost never works unless you are a master baker.
A few more generations of your kind and you'll be dropping dead in the streets because you forgot how to breathe.
>baking any kind of loaf of bread is hard
Americans can't cook because 77% of our economy is about shoveling corn syrup and vegetable oil down our throats from goyslop chains.
Post pics of your loaves with timestamp.
Dumb n-word spotted
>bread
Literally slave/peasant food meant to weaken you.
It's more a case that Protein food is dull as fuck, and Carb food is pleasurable. People demand pleasurable food...ergo, supply & demand, rather than some great gnomish illuminati, bilderberg conspiracy ffs.
It’s not a conspiracy. They are maximizing profits at the sake of our health. That’s a fucking fact, Jack.
COMPLETELY FALSE!
proteins are extremely tasty and benifits much more from proper cooking.
Are you dumb? Fat is the official natural taste enhancer.
The Comanches got fucked because they only ate buffalo meat and no grains
The Comanches got fucked because they were bloodthirsty savages who were at war with the USA, Mexico and every single other tribe all at the same time, they also had very low birth rates and were devastated by cholera and smallpox outbreaks, but they did absolutely dominate the grain and root eater tribes in warfare, just like the Mongols did the changs.
That’s true on the trail but remember, the Mongols introduced wheat flour and dumplings to China at the point of the sword. They also enjoy nuts, veggies in soup and other foods that aren’t meat or milk.
Makes sense. I've eaten pic related with x2 eggs for breakfast and I wasn't hungry until the next morning.
The only good post ITT, fuck grainoid slave gruel.
High fat high protein BASED
this. all your body needs is bacon, eggs and beans
don't trust people who can't use words worth a fuck. if the bag leeches the bread then the bag has the bread in it, not the other way around
the government wouldn't dare make me sick you psycho
But I said
>the bag leeches toxings into the bread
Are you sure you can read?
What's your source
My eyes, which see the soft plastic wrapped around bread.
So you cant read, talked shit, and now youre trying to get out of that mistake by acting like a lolberal.
Dumbass
Everything is genetics you fuck. I know 90 year olds that eat this stuff while healthy eating 60 year olds die of other shit. What's the point of these bullshit threads.
I also know fit dudes that dont need to do much to be that way while I have to struggle my ass off in suffering to maintain a decent weight and still feel like shit.
Life is not fair.
Make your own food
sopa de macaco, uma delicia
>Americans call this bread
that's an absolute kekkers from me chief
>corn syrup
>WATER, SALT, FLOUR
This does not make bread
>This does not make bread
Makes unleavened bread. Add yeast to make a loaf.
I think I’ve been on LULZ long enough to know a mustard gas recipe when I see it.
Good, gas yourself retard
*screams internally*
*screaming continues*
*screams externally*
>fill food with fake ingredients, shitloads of sugar and corn syrup, random vegetable and seed oils, artificial dyes and flavors, fucking petroleum products, metals, and worse
>people genuinely baffled why we all have rotten teeth, diabetes, man tits, low testosterone, girls hitting puberty at age 9, morbid obesity, and everyone is constantly tired and depressed
Imagine if Uncle Ted hadn't bombed random shops and college campuses and had instead started a campaign to expose food processing plants.
LULZ really needs to start a LULZ approved food list for Americans.
Reminder that doctors are scum of the earth
what do you call someone who graduated last in their medical school class?
How else will you grow up to be a based boy?
>MAKE YOUR OWN BREAD
Wheat flour is ubiquitous and dirt cheap, however I never see sourdough or whatever is needed to make brown bread.
I do make my own French bread, which we don't call French in Russia, it's easy.
You can’t get rye flour in Russia?
Agreed. Eat hamburger meat, and veggies toss the bun.
Not sure what any of this says - I failed basic chemistry
>flour
>water
>salt
>yeast
Add egg and bacon, yum!
Some raw liver also!
>MAKE YOUR OWN BREAD
OK.
Working on it. Post pics of yours with timestamp, homosexual.
Implying people would lie on the Internet about doing basic bitch stuff
Dough + yeast is also not the complex type of bread and in Europe it is not considered bread at all.
>Implying people would lie on the Internet about doing basic bitch stuff
Notice memeflaggot OP hasn't posted pics with timestamp yet.
>the complex type of bread and in Europe it is not considered bread at all.
In France the law defines baguette can only contain flour, water, yeast, and salt. Sourdough would be just flour and water essentially and would be edible without the salt.
What the fuck is that in your picture? Looks like a garloid cocoon.
I've never tried making sourdough. Is it worth all the extra effort?
>I've never tried making sourdough. Is it worth all the extra effort?
I guess if you like sourdough. The catch is you need to bake something with the starter every week or two to keep up with it. I had one going for a while when a friend from Europe was staying with me for the first 8 months of COVID waiting for retarded restrictions in his country to lighten up. With 2 of us here it was easy to go through a couple loaves a week, by myself not so much. I usually do wheat bread or cinnamon raisin which both go nicely with my eggs in the morning. My cinnamon raisin loaves should be ready for the oven pretty soon.
What did they sell when it was called Chuck's?
I gifted my parents this bad boy, super easy, just add ingredients and press start. Not suited for sour bread though.
I actually enjoy making my own white bread, its just a fucking process is all.
Why do you think it hardly never molds or takes weeks to mold. Buy your bread at trader Joe's or whole foods or make it yourself
You need yeast in bread
>You need yeast in bread
This can come from sourdough starter which is simple enough to make.
What’s this basedbean you speak of?
He means onionsbeans
lurkmorebeans
>- mollases
likely for color and/or taste, it's just a byproduct of sugar manufacturing, it's what makes brown sugar brown
>- corn syrup
literally sugar, probably for taste
>- lard
>- hydrogenated vegetable oil (margerine)
>- seed oil of all types
my mom would put a bit of oil in bread when she made it if I remember correctly, this is nothing special, of course seed oils are fucking trash though
>- basedbean flour
>- potato flour
not sure on these
>- guar gum (literally rubber from a bean)
emulsifier, most likely for texture
I'd be more worried about the artificial shit they put to strengthen the gluten, everything you listed is fine.
>WATER, SALT, FLOUR, MIX AND BAKE
no yeast or are you trying to make matzoh?
also lard is okay
>are you trying to make matzoh?
His flag confirms.
>not making flatbread and sprinking salt on it
>not making flatbread and sprinking salt on it
Post matzoh pics with timestamp.
y'know i work at a feed plant and its kind of unreal how similar modern american food is to the supplements we give livestock. onions oil, corn oil, syrups, sugars, artificial sweeteners, all ingredients to make animals attractive, gain weigh, and hit breeding age as fast as possible without actually giving them any reall nutrients. Basically this thread has made me realize that my country is literally being feed the same gruel we give to livestock to keep us fat, fuckable, and docile.
idfk how onion oil got on there but i was trying to type seed.
>i work at a feed plant
Sneed's or Chuck's?
sneeds, formerly chucks. although chuck didn't seel feed....
Don’t know if it’s a regional thing but we have a few brands here that don’t have any of that shit. Grandma Sycamores and Dave’s Killer Bread are the ones I get.
Get Ezekiel 4:9, same price as Dave’s killer but it’s better
You also shop at Whole Foods or a similar store.
I can remember going to a bread factory when I was little in kindergarten or so, I distinctly remember them walking us through the ingredients and there was only like natural stuff and no slurries of chemicals added. Interesting thing? I was healthy then, now, I can also remember I would eat a fuck load of bread when I was little, never gained a pound from it. Had a tough time taking a shit a lot, but you know what, I was healthy and felt good. Then when I turned 18 or so in 2003 I remember things started to taste different and my health also went to pot and I gained weight exponentially. Never really actually eating more contents worth of food. I have always eaten a lot. I sincerely do not think my metabolism changed. I think the food did. Or rather, that they started shoving a Metric shittonne of non-edible ingredients to the food to maximize profits and possibly make us sick. I’d love to know if our Pharmacuetical industry in the US has majority ownership in lots of food brands. I think that is a conspiracy, it makes the most sense. No one ever had eczema or psoriasis when I was growing up, now I do and everyone else does.
>molasses
>lard
>potato flour
I agree with you that store bought bread is poison, but when you list ingredients like this as the reason why they are poison you instantly lose 100% of your credibility. Molasses, though its basically sugar, is pretty tame as far as toxic shit to put in food goes. Lard is good for you, and if you say otherwise you are retarded, your body needs fat to properly absorb nutrients. Potato flour is literally just potatoes, unless you are on a carnivore diet it’s absolutely nothing to worry about.
>WATER, SALT, FLOUR, MIX AND BAKE
This n-word has never made a loaf of bread in his life
disregard thread
Canadian Superstore
1$ for freshly baked bread made without sneeds,
only made with flour, salt and water
Ironically the poor man's bread is the best quality.
Im pretty sure much of the blame for gluten intolerance is actually due to the diabetogenic properties of seed oils added to bread.
>1$ for freshly baked bread
Post in store prices, Satan.
It definitely an unusual price, cause it's usually 5$ for a loaf of bread.
There was some scandal a while ago about leaf grocery stores fixing bread prices.
Like they already do with the cheese cartel.
i tried making baguettes for the first time yesterday but the dough was sticky and unworkable so i wasn't able to get the form factor right, they came out kinda like ciabatta
they were still p good tho
anyway bread is horrible for you and adding a billion things to it to make it last longer is man playing God. it has a short shelf life to keep you from eating it all the fuckin time.
What have they done to it in the last few years? Say maybe 5 years ago whenever i toast bread it smells fucking horrible. Around the same time bacon started to smell rotten while being cooked.
>- mollases
>- lard
>- potato flour
>- guar gum
There's nothing wrong with these. OP is a homosexual.
>- (s)oybean flour
Just don't eat too much and you'll be fine.
>- hydrogenated vegetable oil (margerine)
>- seed oil of all types
>- corn syrup
Those are harmful in large quantities but they only put tiny amounts in bread so honestly it's not really a problem.
The real problem in bread is all the pesticides in the flour.
>Its the additives in the bread that fuck up euros.
European people don't buy slop like Americans, they either don't eat it or make it.
Why even eat bread anyway. I only eat snakes.
snake on toast is pretty good
>yfw there are harmful additives in the water, the salt, and the flour as well
there is no escape
>flour
pleb. take the snake pill ivan. thank me later when you can bench press 250 kg
Shut up and eat your flouridated iodine bread.
White bread has more nutrients than whole wheat bread. Look at a bag of white flour vs whole wheat flour and see for yourself. Your post is retarded btw and there is nothing wrong with any of those ingredients you've listed.
>White bread has more nutrients than whole wheat bread. Look at a bag of white flour vs whole wheat flour and see for yourself.
if you mean by more fortified with additives
molasses, lard and guar gum are fine tho
On a semi-related topic. Avoid store bought vinegar.
No mother
Expensive
Limited flavors
Instead make your own. There are many videos on yt about it.
>Instead make your own. There are many videos on yt about it.
I'm gonna look this up right now
so hard to find sherry vinegar around here
Id also recommend raisin vinegar, the raisins wont float and cause as many mold problems. Goes great in salads and to flavor tea.
I'm watching this guy make dried-fruit vinegar
I have a dehydrator
next time I go to the store I'm going to get some fruit to dry
this'll be pretty good if I don't fuck it up
Making your own vinegar can't possibly be economical if you don't have an orchard or vineyard.
My cinnamon raisin loaves just come out of the oven though. Going to cut off a piece for taste test after it's cooled a little bit.
it's economical if you make stuff you can't get at the store
nice raisin bread have you ever made french toast with that?
>nice raisin bread have you ever made french toast with that?
Yes, but it's best after the bread is a bit old. Gets a little soggy in the middle if you use too-fresh bread for that. Normally I just toast up a couple pieces and put a couple over-easy eggs on top of them.
It also makes a fine peanut butter and banana sandwich.
well baked anon, well baked...
just make your own bread bro. really why the fuck would you PURPOSEFULLY depend on the gnomish industrial system for food? if they choose they can starve you at any moment. become independent. immediately
>>>LULZ
Bread is supposed to go stale after a couple days. All that extra shit you're eating is so it can sit on a shelf for a month.
>Bread is supposed to go stale after a couple days
Mine will keep a week or a little more. You may be doing something wrong.
Share this recipe?
I’d like to make it.
What I do:
Dissolve 1 T yeast in 1.5 cup of hot tap water, let that set for about 5 minutes.
Add 1Cup milk, a teaspoon of salt and a tablespoon or so of sugar (I add 2 eggs and 1T cinnamon for my raisin bread).
Beat in about 4 cups of flour and mix that up really well (stand mixer with dough hook helps a lot but you can do it with a wooden spoon)
Now blend in 1T lard/butter/fat of your choice then start adding more flour. It'll take about another cup, roughly 2 parts flour per 1 part water.
It'll get a bit hard working but this is where you develop the gluten and get a nice elastic springy dough. Work in the flour slowly until it pulls away from the sides of your bowl then dump it onto your table and start kneeding in flour as needed. It will still be a little sticky and soft. You DO NOT want the dough too dry here, just add flour a little at a time and kneed. Figuring out when to stop adding flour will take you a few tries, I never measure but just know it's done by feel.
Now put a little oil in your bowl and put the dough in there, cover it with a wet towel or plastic wrap and let it rise until it has doubled in size (half hour to an hour and a half depending on how much yeast and sugar you used and room temperature).
Once it has risen, punch in the center and deflate it. Separate into two pieces, roll them into large rectangles, then roll them up into loaves, pinch the edges and tuck them under the bottom. (pics above). Put that into your loaf pans, cover again with your damp towel or oiled plastic wrap and let rise again until doubled in size (should take about as long as the first rise).
Bake 350 for 1 hour, remove from pans right away and cool on a rack with a dry towel over the loaves. Bag them up when they're still slightly warm if you want the crust to soften a bit but don't bag them too hot or they'll mold prematurely from the excess moisture.
Thanks! I’m going to make this this week.
dude, just don't buy shitty white bread.
We've been telling you mutts for decades now.
im all for eating fresh bread but im not a woman and i dont own one.
Does the bread have the vaccine in it too
Confectionery and tobacco kek
>white toast bread
There's your problem, buy white bread and toast it yourself.
just toast that shit all is well
>calcium propionate
>Destroys your natural biome
heh. nothing personal kid- enjoy the gluten sensitivity
How do I make normal bread?
Everything I see is like let sit in the fridge for days
I posted pics in this thread and by the time here I'm about 3 hours from starting to buttering a piece to eat.
I pretty much use the recipe from the Joy of Cooking book with good results (you can ignore the bit about scalding the milk if you're using pasteurized milk).
It will take some practice to get a feel for it but watch some youtube videos to get an idea of what dough should look like and eventually you'll get the hang of it.
It isn't as easy as some n-word like OP makes it out to be but it definitely isn't rocket science and even if you fuck up some early attempts you can do croutons, french toast, or breadcrumbs or similar with even dubious loaves.
It's actually the gluten. Veg oil is a distant second for how it affects you.
Sourdough has 97% less gluten, but I am absolutely sure it's just the acidity breaking it down. A certain measure of vinegar could do the same thing.
>high fructose corn syrup
why americans put this into everything?
I don't personally put it in anything I cook, but in mass produced food products it is used because we have great conditions in North America to raise corn and not so great conditions to grow sugar cane so the cost savings of corn syrup made domestically vs imported cane sugar is dramatic especially if you're making several million loaves of bread per day.
Is it really that hard to wrap your head around sourcing local ingredients vs having to have them shipped by boat becoming cost savings?
>why americans put this into everything?
Because it's cheap, and there are several reasons for that. For one thing, corn production is subsidized. Cane sugar production here is a small and closely controlled industry that's protected with tariffs so costs for sugar are artificially high. Also, a high level of fructose means you have more sweet taste with less sweetener, which again makes it cheaper.
That said, the stuff is absolute trash and shouldn't be considered fit for human consumption.
>lard
I use lard in some bread recipes. It's good for you as long as you get the real shit.
>Defatted Onions Flour:
>Defatted Soya Flour (Untoasted) is obtained, by milling from selected pre-cleaned, cracked, dehulled and solvent extracted `NON GMO` Basedbeans through FDS (Flash Desolventising System) technology.
>Solvent Extraction:
>The flash loop consists of carefully designed transport tube where superheated hexane vapours are circulated by means of a special blower in sparkproof design and equipped with special labyrinth seals.
>Hexane:
>Hexane is an organic compound, a straight-chain alkane with six carbon atoms and has the molecular formula C6H14. Hexane is a significant constituent of gasoline. It is a colorless liquid, odorless when pure, and with boiling points approximately 69
Yum
Stop eating bread altogether. It's peasant food and makes you fat. You can live off of meat only but meat + veggies + eggs + nuts and high fat fruits like olives and avocados is best.
Don’t forget that we are a coastal species. We absolutely need plenty of seafood! It’s the reason inland people are so fucking fat and miserable compared to any coastal area.
>We absolutely need plenty of seafood!
Totally. I should have mentioned that. It's also one of the last wild foods easily available. Farm raised loses micronutrients
Exactly. (((Carbs))) are the culinary garden gnome.
I worked in a huge bread factory that serves most of the west coast. Another big issue is that all of the conveyors are plastic, not just the bags. I'm certain that shit is full of microplastics, the only cleaning that's really done is spraying the dust with air guns.
yo why your bread got all that in like im sorry WHAT
>white toast bread
There's your problem chum, should eat one of these
looks like shit 4/10
Based
Humans have been baking bread before any of that stuff existed. Everyone I try to tell people they put chemicals in foods to increase your chances of cancer and they look at me like I'm some kind of nutjob
my wife bakes delicious bread and pies. sucks to be you
wth
had to look at the ingridient list on my bread and it's
flour
water
yeast
seasalt
>eating bread
no thanks, cleetus
Bread has five ingredients:
flour
salt
sugar
yeast
water
If you do not make your own bread you deserve goyslop.
Post loaves with timestamp.
how about don't eat bread. go keto and feel better
Mollasses and potato flour don't sound too bad. They shouldn't be in bread, but I'm speaking in regard to health.
>not having affordable bakeries in your culture
i bump this thread