151–160 of 210 posts
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It really is a game changer. Even just putting it in the fridge prolongs its shelf life. Just make sure to keep the bag sealed with a twist tie, to keep the bread from drying out. I also save the heels until last, as well. They make good end caps while you're finishing the rest of the loaf.
Does anyone actually eat the heels?
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I've been thinking it would be a win-win-win situation if I had the choice to donate the other half as money instead of as an item: I get one item cheaper, someone gets a useful, extra donation from me, and the store gets to sell the other item again.
It's only a win for the store if they would sell out of the product if you purchased two, as they would only make the profit off of selling one item to you rather than two. That's why those food bank donations annoy me, they supermarket effectively takes a cut of all the donations.
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There is “artisan” bread, made by hand, which is the round kind. Then there is “sandwich bread”, which is the rectangular kind. Ingredients: Artisan bread is usually just flour, water, salt, yeast (sourdough is just flour and water, too). Sandwich bread can include milk or other fats to make it softer and is more of a “cake”. In industrial settings, there are a lot of preservatives included in the sandwich bread. Mix…
> Sandwich bread is poured into a tin and requires no shaping. > being essentially a cake I don't think either of those are true - at least not an any bakery I've ever been to. Cakes are a very specific type of baked good, made with a batter not a dough, which do not use yeast for leavening. Cakes also do not rely on gluten, and in fact limit it's formation by utilizing low protein flour. Also, bread dough will never…
For batter vs. dough: yes, they are not the same, but adding any fat to dough inhibits glutten (e.g., https://cooking.stackexchange.com/questions/36267/how-does-f...), which is why sandwich bread is soft and spongy. It may not pour, but neither does muffin batter or brownies, for example. My point is there is a whole spectrum for gluten formation.
Compare the cake recipe https://www.kingarthurbaking.com/recipes/classic-birthday-ca... to the bread recipe above. The main difference is that butter is added along with eggs, and the leavening is different. Artisan bread only has the 4 ingredients, sandwich bread adds sugar, milk, and oil, and cake changes leavening and adds eggs/butter. As you go up the spectrum, you are intentionally avoiding strong gluten development, resulting in smaller holes and softer texture. See challah bread for another data point of bread with eggs+oil https://www.kingarthurbaking.com/recipes/classic-challah-rec.... You can also make the gluten weak by using something like 100% rye, which has to be baked in the same tin (though that would have a harder crust).
This product is so hyper focused! I love it.
And there's still room for spin-offs specializing in types of bread!
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Keep in mind, this service appears to be focused on India, where the kind of loaf bread pictured is also not the most traditional. (When I lived in Afghanistan and would occasionally buy loaves of sandwich bread at groceries catering to expats, my Indian colleagues referred to it as "double roti"—a term I found delightful. I wonder how common that usage is in India these days.)
> this service appears to be focused on India, where the kind of loaf bread pictured is also not the most traditional. While that's technically true, when we use the word "bread" we generally mean this (Western?) kind of bread. For the Indian kinds of bread we normally use roti. In everyday contexts, if someone says bread, it almost always refers to the kind of bread pictured there.
It's British or American, depending how much sugar was added.
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He sucks at selling, however the guy who he buys the salt from is excellent at selling. Therefore capable of getting the shop owner to buy excessive amounts of salt.
Go on ... How does this relate to websites for half loaves of bread?
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He sucks at selling, however the guy who he buys the salt from is excellent at selling. Therefore capable of getting the shop owner to buy excessive amounts of salt.
Go on ... How does this relate to websites for half loaves of bread?
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Started baking bread with kids recently. They love it. But next day the leftover bread is stale. I explained that it isn’t full of preservatives. After a moment, they look at me and ask where we can get some.
You definitely need to slice and freeze it! https://news.ycombinator.com/item?id=31015602 No preservatives necessary. You just need a freezer and a toaster.