Wenlock <wenlock.house@googlemail.com> wrote:
> Nick Odell <nickodell49@yahoo.ca> wrote:
>>
>>
>> In my opinion there are two ways to eat bread. The first is where the
>> bread is delicious but may be enhanced by dipping in oil or spreading
>> with butter or serving with cheese etc.
>>
>> The second is where the bread is merely the delivery system for bacon,
>> sausage, egg, fish fingers etc or for making deserts like Summer or
>> Bread-and-Butter puddings and here I really don't want the flavour of
>> the bread to get in the way. The cheapest white sliced supermarket
>> loaf is just perfect for this and even though I say it myself that I
>> am a pretty experienced machine and hand bread maker, I can't make a
>> loaf as bland as that which I can buy.
>>
>> If I haven't got a supermarket sliced white in the freezer it's
>> because I've just used the last few slices for a fish finger sandwich.
>
> Without wanting to dispute your two ways argument, I have to note that
> bread has texture as well as flavour, and the cheapest white sliced
> supermarket loaves tend to be claggy AF (as well as containing quite a few
> highly questionable ingrediments.) In my opinion few bread-based dishes are
> not enhanced by the texture (and dare I say it the delicate tang, which is
> more seasoning than flavour) of a decent sourdough like what Bertinet
> makes.
>
>
>
>

They should never have invented the Chorleywood method…

--
Toodle Pip, Mike McMillan

On Wed, 27 Mar 2024 23:48:10 +0000, "J. P. Gilliver"
<G6JPG@255soft.uk> wrote:

>In message <42590jdqvltfjb9appff7tdlllucmkqm87@4ax.com> at Wed, 27 Mar
>2024 21:56:37, Nick Odell <nickodell49@yahoo.ca> writes
>>On Wed, 27 Mar 2024 20:52:59 +0000, "J. P. Gilliver"
>><G6JPG@255soft.uk> wrote:
>[]
>>>Well, I looked at the ingredients, and it does contain dairy products,
>>>which I didn't think were part of normal bread. (And a drawing of a cow
>>>on the wrapper.)
>[]
>>Well, rruga me pisha! You are absolutely right! Whilst bread doesn't
>>need to have anything other than salt, water and flour
>>non-sourdoughistas will add yeast and may add other things too. We
>>generally add milk to make a softer loaf[1] and I must admit I thought
>>the commercial bakers did too.
>[]
>>>[Can one make bread in one of these things that fries air?]
>>
>>I think you'd have to ask an air Fryer Advocate about that.
>
>Well, I thought asking here would hit the odd one such ... (-:
>>
>>Nick
>>[1]Though I tend just to add whey as a way of using up the leftovers
>>from making yogurt the Greek way.
>
>Ah, you mean you've been having a whey day.

<Grone!>

N.