LULZ / Misc

Avoid store bought bread

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

  1. 2 weeks ago
    Anonymous

    >- hydrogenated vegetable oil (margerine)
    >- seed oil of all types
    These are the biggest problems.

    • 2 weeks ago
      Anonymous

      Yeah the pressing and heating create a shitton of cancer radicals. And the oil itself actually dissolves artery walls.

      >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.

      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

      • 2 weeks ago
        Anonymous

        Why do u eat ur fingers??

      • 2 weeks ago
        Anonymous

        breadbowls are so 90s

    • 2 weeks ago
      Anonymous

      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

    • 2 weeks ago
      Anonymous

      >muh natural
      Apples have thousands of chemicals produced by genes

      • 2 weeks ago
        Anonymous

        Enjoy your goyslop retard

    • 2 weeks ago
      Anonymous

      sneed oil

    • 2 weeks ago
      Anonymous

      >seed oil of all types
      >vegetable oils of all types
      what type of oil is LULZ verified?

      • 2 weeks ago
        Anonymous

        >what type of oil is LULZ verified?
        Lard is best. Good for you and keeps garden gnomes away.

        • 2 weeks ago
          Anonymous

          but isn't lard ONLY saturated fat?

          • 2 weeks ago
            Anonymous

            >but isn't lard ONLY saturated fat?
            Show him some pork and see how he recoils.

            • 2 weeks ago
              Anonymous

              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?

              • 2 weeks ago
                Anonymous

                Both of those are fine. Avoid artificial fats that don't exist in quantity in nature

              • 2 weeks ago
                Anonymous

                so avocado oil is better than that of olive, canola, sunflower, etc.?

  2. 2 weeks ago
    Anonymous

    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.

    • 2 weeks ago
      Anonymous

      I like garden gnome egg breads

    • 2 weeks ago
      Anonymous

      based seedoilstein

    • 2 weeks ago
      Anonymous

      This, the garden gnome is right. Don’t buy anything from the store except raw ingredients. Learn to cook.

    • 2 weeks ago
      Anonymous

      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.

  3. 2 weeks ago
    Anonymous

    >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.

    • 2 weeks ago
      Anonymous

      You don't have normal bakeries in 'merrica anymore? Did you really let it come that far?

      • 2 weeks ago
        Anonymous

        Of course we do. Many supermarkets have bakeries in them and little artisan mom 'n' pop bakeries aren't uncommon.

        • 2 weeks ago
          Anonymous

          Im not sure if thats what he meant

    • 2 weeks ago
      Anonymous

      >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".

      • 2 weeks ago
        Anonymous

        >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.

        • 2 weeks ago
          Anonymous

          >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

        • 2 weeks ago
          Anonymous

          >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.

          • 2 weeks ago
            Anonymous

            >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

            if you must activate with a yeast, i use honey or maple syrup for a nice touch of flavor and natural sugars

            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

      • 2 weeks ago
        Anonymous

        Yeast is a fungus and I don't want moldy bread.

      • 2 weeks ago
        Anonymous

        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

    • 2 weeks ago
      SAGE

      n-word, medieval peasants living in a hole in the ground could bake bread, but you're too stupid to figure it out?

    • 2 weeks ago
      Anonymous

      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

    • 2 weeks ago
      Anonymous

      I have some sourdough in the oven right now. The hardest part of it was getting an active starter.

      • 2 weeks ago
        Anonymous

        >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".

        Fucking based pol actually giving invaluable advice

    • 2 weeks ago
      Anonymous

      i made a pizza that turn bad i blame my yeast it was too old.

    • 2 weeks ago
      Anonymous

      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

    • 2 weeks ago
      Anonymous

      kek everyone look at this lazy amerifat and laugh

    • 2 weeks ago
      Anonymous

      >never works
      garden gnome

    • 2 weeks ago
      Anonymous

      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.

      • 2 weeks ago
        Anonymous

        >You need yeast and sugar for regular bread.
        sourdough doesn't need these

        • 2 weeks ago
          Anonymous

          https://timesofindia.indiatimes.com/life-style/food-news/this-blogger-prepared-sourdough-bread-with-the-yeast-from-her-vagina/photostory/74082905.cms

      • 2 weeks ago
        Anonymous

        You definitely don't need sugar and yeast can come by way of sourdough which can be made from flour and water.

        • 2 weeks ago
          Anonymous

          if you must activate with a yeast, i use honey or maple syrup for a nice touch of flavor and natural sugars

      • 2 weeks ago
        Anonymous

        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.

        • 2 weeks ago
          Anonymous

          >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.

          >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.

          >Turn your tap on as hot as it will go, and dissolve the sugar, salt, and yeast.
          This has always worked for me.

          if you must activate with a yeast, i use honey or maple syrup for a nice touch of flavor and natural sugars

          I've made plenty of breads without sugar. I use mostly maple when using sugar but like adding honey to wheat bread.

          >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

          >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.

          • 2 weeks ago
            Anonymous

            >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.

            • 2 weeks ago
              Anonymous

              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.

    • 2 weeks ago
      Anonymous

      Weak bait
      Also
      >what is yeast

    • 2 weeks ago
      Anonymous

      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.

    • 2 weeks ago
      Anonymous

      >no leavening agent
      >making bread is haard
      Bread making is something an illiterate third world peasant can make.

    • 2 weeks ago
      Anonymous

      Buy a used bread machine on craigslist or similar. They are like $20.

    • 2 weeks ago
      Anonymous

      >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.

    • 2 weeks ago
      Anonymous

      >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.

      • 2 weeks ago
        Anonymous

        Post pics of your loaves with timestamp.

    • 2 weeks ago
      Anonymous

      Dumb n-word spotted

  4. 2 weeks ago
    Anonymous

    >bread
    Literally slave/peasant food meant to weaken you.

    • 2 weeks ago
      Anonymous

      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.

      • 2 weeks ago
        Anonymous

        It’s not a conspiracy. They are maximizing profits at the sake of our health. That’s a fucking fact, Jack.

      • 2 weeks ago
        Anonymous

        COMPLETELY FALSE!
        proteins are extremely tasty and benifits much more from proper cooking.

      • 2 weeks ago
        Anonymous

        Are you dumb? Fat is the official natural taste enhancer.

    • 2 weeks ago
      Anonymous

      The Comanches got fucked because they only ate buffalo meat and no grains

      • 2 weeks ago
        Anonymous

        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.

    • 2 weeks ago
      Anonymous

      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.

    • 2 weeks ago
      Anonymous

      Makes sense. I've eaten pic related with x2 eggs for breakfast and I wasn't hungry until the next morning.

    • 2 weeks ago
      Anonymous

      The only good post ITT, fuck grainoid slave gruel.

    • 2 weeks ago
      Anonymous

      High fat high protein BASED

    • 2 weeks ago
      Anonymous

      Makes sense. I've eaten pic related with x2 eggs for breakfast and I wasn't hungry until the next morning.

      this. all your body needs is bacon, eggs and beans

  5. 2 weeks ago
    Anonymous

    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

    • 2 weeks ago
      Anonymous

      But I said
      >the bag leeches toxings into the bread
      Are you sure you can read?

      • 2 weeks ago
        Anonymous

        What's your source

        • 2 weeks ago
          Anonymous

          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.

          • 2 weeks ago
            Anonymous

            Dumbass

  6. 2 weeks ago
    Anonymous

    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.

  7. 2 weeks ago
    Anonymous

    Make your own food

    • 2 weeks ago
      Anonymous

      sopa de macaco, uma delicia

  8. 2 weeks ago
    Anonymous

    >Americans call this bread
    that's an absolute kekkers from me chief

  9. 2 weeks ago
    Anonymous

    >corn syrup

  10. 2 weeks ago
    Anonymous

    >WATER, SALT, FLOUR
    This does not make bread

    • 2 weeks ago
      Anonymous

      >This does not make bread
      Makes unleavened bread. Add yeast to make a loaf.

      • 2 weeks ago
        Anonymous

        I think I’ve been on LULZ long enough to know a mustard gas recipe when I see it.

        • 2 weeks ago
          Anonymous

          Good, gas yourself retard

  11. 2 weeks ago
    SAGE

    *screams internally*

    • 2 weeks ago
      SAGE

      *screaming continues*

      • 2 weeks ago
        SAGE

        *screams externally*

        • 2 weeks ago
          SAGE

          >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.

          • 2 weeks ago
            Anonymous

            LULZ really needs to start a LULZ approved food list for Americans.

      • 2 weeks ago
        Anonymous

        Reminder that doctors are scum of the earth

        • 2 weeks ago
          Anonymous

          what do you call someone who graduated last in their medical school class?

      • 2 weeks ago
        Anonymous

        How else will you grow up to be a based boy?

  12. 2 weeks ago
    Anonymous

    >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.

    • 2 weeks ago
      Anonymous

      You can’t get rye flour in Russia?

  13. 2 weeks ago
    Anonymous

    Agreed. Eat hamburger meat, and veggies toss the bun.

  14. 2 weeks ago
    Anonymous

    Not sure what any of this says - I failed basic chemistry

  15. 2 weeks ago
    Anonymous

    >flour
    >water
    >salt
    >yeast

  16. 2 weeks ago
    Anonymous

    Add egg and bacon, yum!
    Some raw liver also!

  17. 2 weeks ago
    Anonymous

    >MAKE YOUR OWN BREAD
    OK.
    Working on it. Post pics of yours with timestamp, homosexual.

    • 2 weeks ago
      Anonymous

      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.

      • 2 weeks ago
        Anonymous

        >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.

        • 2 weeks ago
          Anonymous

          I've never tried making sourdough. Is it worth all the extra effort?

          • 2 weeks ago
            Anonymous

            >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.

            sneeds, formerly chucks. although chuck didn't seel feed....

            What did they sell when it was called Chuck's?

    • 2 weeks ago
      Anonymous

      I gifted my parents this bad boy, super easy, just add ingredients and press start. Not suited for sour bread though.

  18. 2 weeks ago
    Anonymous

    I actually enjoy making my own white bread, its just a fucking process is all.

  19. 2 weeks ago
    Anonymous

    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

  20. 2 weeks ago
    Anonymous

    You need yeast in bread

    • 2 weeks ago
      Anonymous

      >You need yeast in bread
      This can come from sourdough starter which is simple enough to make.

  21. 2 weeks ago
    Anonymous

    What’s this basedbean you speak of?

    • 2 weeks ago
      Anonymous

      He means onionsbeans

    • 2 weeks ago
      Anonymous

      lurkmorebeans

  22. 2 weeks ago
    Anonymous

    >- 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.

  23. 2 weeks ago
    Anonymous

    >WATER, SALT, FLOUR, MIX AND BAKE
    no yeast or are you trying to make matzoh?
    also lard is okay

    • 2 weeks ago
      Anonymous

      >are you trying to make matzoh?
      His flag confirms.

      • 2 weeks ago
        Anonymous

        >not making flatbread and sprinking salt on it

        • 2 weeks ago
          Anonymous

          >not making flatbread and sprinking salt on it
          Post matzoh pics with timestamp.

  24. 2 weeks ago
    Gayfag3443

    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.

    • 2 weeks ago
      Gayfag3443

      idfk how onion oil got on there but i was trying to type seed.

    • 2 weeks ago
      Anonymous

      >i work at a feed plant
      Sneed's or Chuck's?

      • 2 weeks ago
        Gayfag3443

        sneeds, formerly chucks. although chuck didn't seel feed....

  25. 2 weeks ago
    Anonymous

    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.

    • 2 weeks ago
      Anonymous

      Get Ezekiel 4:9, same price as Dave’s killer but it’s better

    • 2 weeks ago
      Anonymous

      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.

  26. 2 weeks ago
    Anonymous

    >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.

  27. 2 weeks ago
    Anonymous

    >WATER, SALT, FLOUR, MIX AND BAKE
    This n-word has never made a loaf of bread in his life
    disregard thread

  28. 2 weeks ago
    Anonymous

    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.

    • 2 weeks ago
      Anonymous

      >1$ for freshly baked bread
      Post in store prices, Satan.

      • 2 weeks ago
        Anonymous

        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.

  29. 2 weeks ago
    Anonymous

    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.

  30. 2 weeks ago
    Anonymous

    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.

  31. 2 weeks ago
    Anonymous

    >- 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.

  32. 2 weeks ago
    Anonymous

    >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.

  33. 2 weeks ago
    Anonymous

    Why even eat bread anyway. I only eat snakes.

    • 2 weeks ago
      Anonymous

      snake on toast is pretty good

  34. 2 weeks ago
    Anonymous

    >yfw there are harmful additives in the water, the salt, and the flour as well
    there is no escape

    • 2 weeks ago
      Anonymous

      >flour
      pleb. take the snake pill ivan. thank me later when you can bench press 250 kg

    • 2 weeks ago
      Anonymous

      Shut up and eat your flouridated iodine bread.

  35. 2 weeks ago
    Anonymous

    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.

    • 2 weeks ago
      Anonymous

      >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

  36. 2 weeks ago
    Anonymous

    molasses, lard and guar gum are fine tho

  37. 2 weeks ago
    Anonymous

    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.

    • 2 weeks ago
      Anonymous

      >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

      • 2 weeks ago
        Anonymous

        Id also recommend raisin vinegar, the raisins wont float and cause as many mold problems. Goes great in salads and to flavor tea.

        • 2 weeks ago
          Anonymous

          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

          • 2 weeks ago
            Anonymous

            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.

            • 2 weeks ago
              Anonymous

              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?

              • 2 weeks ago
                Anonymous

                >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.

            • 2 weeks ago
              Anonymous

              well baked anon, well baked...

  38. 2 weeks ago
    Anonymous

    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

  39. 2 weeks ago
    Anonymous

    >>>LULZ

  40. 2 weeks ago
    Anonymous

    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.

    • 2 weeks ago
      Anonymous

      >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.

      • 2 weeks ago
        Anonymous

        Share this recipe?
        I’d like to make it.

        • 2 weeks ago
          Anonymous

          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.

          • 2 weeks ago
            Anonymous

            Thanks! I’m going to make this this week.

  41. 2 weeks ago
    Anonymous

    dude, just don't buy shitty white bread.

  42. 2 weeks ago
    Anonymous

    We've been telling you mutts for decades now.

  43. 2 weeks ago
    Anonymous

    im all for eating fresh bread but im not a woman and i dont own one.

  44. 2 weeks ago
    Anonymous

    Does the bread have the vaccine in it too

  45. 2 weeks ago
    Anonymous

    Confectionery and tobacco kek

  46. 2 weeks ago
    Anonymous

    >white toast bread
    There's your problem, buy white bread and toast it yourself.

  47. 2 weeks ago
    Anonymous

    just toast that shit all is well

  48. 2 weeks ago
    Anonymous

    >calcium propionate
    >Destroys your natural biome
    heh. nothing personal kid- enjoy the gluten sensitivity

  49. 2 weeks ago
    Anonymous

    How do I make normal bread?
    Everything I see is like let sit in the fridge for days

    • 2 weeks ago
      Anonymous

      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.

  50. 2 weeks ago
    Anonymous

    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.

  51. 2 weeks ago
    Anonymous

    >high fructose corn syrup

    why americans put this into everything?

    • 2 weeks ago
      Anonymous

      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?

    • 2 weeks ago
      Anonymous

      >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.

  52. 2 weeks ago
    Anonymous

    >lard
    I use lard in some bread recipes. It's good for you as long as you get the real shit.

  53. 2 weeks ago
    Anonymous

    >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

  54. 2 weeks ago
    Anonymous

    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.

    • 2 weeks ago
      Anonymous

      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.

      • 2 weeks ago
        Anonymous

        >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

    • 2 weeks ago
      Anonymous

      Exactly. (((Carbs))) are the culinary garden gnome.

  55. 2 weeks ago
    Anonymous

    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.

  56. 2 weeks ago
    Anonymous

    yo why your bread got all that in like im sorry WHAT

  57. 2 weeks ago
    Anonymous

    >white toast bread
    There's your problem chum, should eat one of these

    • 2 weeks ago
      Anonymous

      looks like shit 4/10

  58. 2 weeks ago
    Anonymous

    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

  59. 2 weeks ago
    Anonymous

    my wife bakes delicious bread and pies. sucks to be you

  60. 2 weeks ago
    Anonymous

    wth

    had to look at the ingridient list on my bread and it's
    flour
    water
    yeast
    seasalt

  61. 2 weeks ago
    Anonymous

    >eating bread
    no thanks, cleetus

  62. 2 weeks ago
    Anonymous

    Bread has five ingredients:
    flour
    salt
    sugar
    yeast
    water

    If you do not make your own bread you deserve goyslop.

    • 2 weeks ago
      Anonymous

      Post loaves with timestamp.

  63. 2 weeks ago
    Anonymous

    how about don't eat bread. go keto and feel better

  64. 2 weeks ago
    Anonymous

    Mollasses and potato flour don't sound too bad. They shouldn't be in bread, but I'm speaking in regard to health.

  65. 2 weeks ago
    Anonymous

    >not having affordable bakeries in your culture

  66. 2 weeks ago
    Anonymous

    i bump this thread

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