Perhaps the bread bakers and others on AR will enjoy the following video.
Why modern sandwich bread is different from 'real' bread - YouTube
Why modern sandwich bread is different from 'real' bread - YouTube
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Thanks mucho for this link! -
Thanks - very informative.Comment
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The prof from Kansas State needs to see a dermatologist, stat. That's mean, but, she does.Comment
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Looks like a birthmark to me. My son has a mark like that, on his lower back fortunately, and not on his cheek.
My son's sister in law, who is only 17 and a high school senior, has a very prominent mole on one side of her forehead, and has had it ever since I've known her - I've known the family for 10 to 15 years. I always wonder if she will ever get anything done about it. But she seems to have no issues finding boys to date, so maybe not... -
I hear you. But having just had a melanoma cut off my face I'm always proselytizing for regular checks by the dermatologist. My kids don't have birthmarks, but my youngest, Jaco, was born with a bright red hemangioma right on his dome just above the forehead. It stayed for 3 years and then disappeared. To his mom and me it was just adorable.
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This was super informative, and asked a lot of questions I've had about sandwich bread and all the additives it has compared to the no-knead loaves I make with just flour, water, yeast and salt.
I will say that my no-knead loaves are not hard as a rock like the guy shows, the next day, because once it is fully cooled I store it in a 1 gallon zip lock bag, and it is usually soft enough for use in sandwiches for 3-4 days. Which is about as long as it ever lasts anyway before we eat it all.
Knowing the reason for most of these additives, they don't necessarily seem "bad" per-se. The bad part is probably the higher fat content and sugar content versus a home baked loaf. I started doing no-knead myself on a search for lower sugar bread.Last edited by jfmorris; August 1, 2022, 04:05 PM.Comment
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I’ve read some bakeries in Europe believe their bread ages for the better even as far as 3 days. -
Crust hardness is moisture related. If you live in the desert, yeah, it will dry out. Plastic bags are OK but will promote mold in a more humid environment if you seal them. I just toss the loaf in and then don't seal it tightly. You can also slice and freeze bread and it's perfectly fine for toast, etc.
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ANNND... I stopped watching when he told us that the bread he left out uncovered became 'rock hard'. No s(#@, Sherlock. You let it dry out. This is about as bright has saying "I keep walking into this door, now my head hurts."Last edited by rickgregory; August 1, 2022, 07:20 PM.Comment
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Love, love Adam Ragusea. He's a former NPR reporter, which should not be surprising.
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I make Japanese Milk Bread using a tangzhong. It stays fresh longer.
Here's what King Arthur flour has to say about the technique:
"With origins in Japan's yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Taiwanese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C (149°F) pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting bread's softness and shelf life."
I also slice and freeze the bread because my wife doesn't eat white bread and I don't need to eat the whole loaf in a few days.Comment
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It's all real so long as it serves the purpose for which it is formulated and baked. Even Peter Reinhart has a white, sandwich bread formula in his book BBA.Comment
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