71–80 of 210 posts
in india*
Kinda refreshing to see an India-only service on the front page of HN.
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I’ve seen the bread in most Asian countries. You get what you pay for. Only premium bread may be worth it, and still not on pair with cheap basic European bread.
Do you mean for baguette/loaf type breads? I lived in Turkey, and things like gevrek, simit, and pidesi were dirt cheap but clearly worth as much as any bread I've had elsewhere, and delicious.
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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.
Not completely true! For emergency preparedness, I keep a few hundred cans of food around. I live in a rural area, and this is prudent. I never eat them all best-before, and as this is canned food, best-before is not an expiry/safety date, even remotely. It is a flavour date. So I donate my stuff, before purchasing new. And before anyone gets all weird about it, I eat from the same stock I donate, even the day of don…
As a German the cultural differences around bread are really interesting. Already the cartoon picture of the half loaf of bread is so fundamentally different to what I am expecting it to look like. Also people in the comments saying they rarely not finish a loaf of bread. This [1] is how it looks like here and when bought at a bakery it's usually so big that we buy it in quarters and even that lasts a couple of days.…
As a German the cultural differences around bread are really interesting. Already the cartoon picture of the half loaf of bread is so fundamentally different to what I am expecting it to look like. Also people in the comments saying they rarely not finish a loaf of bread. This [1] is how it looks like here and when bought at a bakery it's usually so big that we buy it in quarters and even that lasts a couple of days.…
As a German the cultural differences around bread are really interesting. Already the cartoon picture of the half loaf of bread is so fundamentally different to what I am expecting it to look like. Also people in the comments saying they rarely not finish a loaf of bread. This [1] is how it looks like here and when bought at a bakery it's usually so big that we buy it in quarters and even that lasts a couple of days.…
Long story short, sourdough was / is how bread was made throughout history. Fermentation takes a very long time due to the nature of the levain. At some point, bakers noticed how the leftovers from brewers yeasts drastically shorten fermentation. That and industrialization led to modern day bread you find in the supermarket.
Jon from Proof Bread on YT does a much better job at explaining. [1]
Another great watch is Michael Pollan's "Cooked" series. In the 3rd episode, he explores bread, it's history and makes the case about modern industrialization affecting the quality and the nutritional value of modern bread. [2]
[1] https://www.youtube.com/watch?v=h-0p0p0zqVE [2] https://www.youtube.com/watch?v=epMAq5WYJk4
Realizing that you can put bread in the freezer changed my life - well, at least my bread buying habits ;-)
Freezing bread alters it. I can't recall off hand what it does but I don't much like the taste. I'm not particularly a fan of bread at the best of times though, so I might be more susceptible to the change taste of frozen bread than most. In fact it's pretty much only freshly baked bread that I enjoy.
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Food sharing in general should be encouraged (as a fickle single man I end up throwing away a lot of food, after e.g. opening a jar of tomato sauce and consuming half of it and leaving the other half in the fridge to use "soon"), but that's odd if it only looks in stores.
Tomato sauce, wine, soups, and other liquid foodstuffs are excellent contenders for ice cube trays. A housemate in university introduced me to 'red wine cubes' from the freezer for chucking into beef Ragu and it turned my world right side up. We now have bags of all sorts in our freezer.
Realizing that you can put bread in the freezer changed my life - well, at least my bread buying habits ;-)
Freezing bread alters it. I can't recall off hand what it does but I don't much like the taste. I'm not particularly a fan of bread at the best of times though, so I might be more susceptible to the change taste of frozen bread than most. In fact it's pretty much only freshly baked bread that I enjoy.
While nothing is like a chunk or slice of bread still warm from the oven, this is more than good enough and often not distinguishable from the bread as received. One note is that this is pretty high-density bread, so it might not work as well with 'fluffier' breads. In any case, the double bagging does work for me to eliminate that ucky freezer burn taste, or at least put it off so that it takes 2+months in the freezer for it to appear.
I've also found for cakes and pastries that wrapping in cling wrap, then aluminum foil tightly sealed by rolling the edges together, then a freezer bag works well for many months.
Realizing that you can put bread in the freezer changed my life - well, at least my bread buying habits ;-)