Dan Thomas wrote:We have't had a local production bakery here in Louisville in almost 15 years since Earth Grains was closed.
Dan Thomas wrote:While both of those local companies and Great Harvest are producing great products and supply to local merchants and restaurants, they are barely a fraction of a percentage of what a large scale producer like Klosterman, Bimbo or the now defunct Interstate Bakery puts out. That's what I was refering to. The scale of such an operation is mind boggling.
Alison Hanover wrote: Also, can someone answere a question for me. Why is american mass produced bread so sweet? Even the whole grain loaves are. Also, why is the crust not crusty?
Alison Hanover wrote:Also, can someone answere a question for me. Why is american mass produced bread so sweet? Even the whole grain loaves are. Also, why is the crust not crusty?
Terri Beam wrote:Alison Hanover wrote:Also, can someone answere a question for me. Why is american mass produced bread so sweet? Even the whole grain loaves are. Also, why is the crust not crusty?
The answer to your first question is high fructose corn syrup. It's added to darn near every processed food sold in America. Don't believe me? Read the ingredients list. I am, for lack of a better term, HFCS-intolerant, and I've spent the last few years very carefully reading labels to avoid this junk. Bread, cookies, ketchup/catsup, soup--you'll find it everywhere, including foods that, by all that's holy, should NOT have HFCS in it. Cheap filler ingredient.
I'm fairly convinced the obesity epidemic in this country in part stems from the overuse of HFCS, especially in bread products, but now most Americans have been trained to accept overly sweet bread. Before I swore off bread in total recently, I had to hunt the shelves for the bread specifically labeled as HFCS-free.
As for soft crusts, I have a feeling it stems back to childhood. Most kids want the crust taken off their bread, so they grow up wanting soft crust. Eventually mass-produced breadmakers softened everything to meet demand. At least that's my theory.
Oddly enough, a HFCS and wheat/gluten free diet has done wonders for my energy levels. I'm one of the few who won't miss Twinkies, Ho Hos and Ding Dongs. I quit eating them years ago when they started putting more preservatives in them than actually FOOD ingredients.
Dan Thomas wrote:The old Rainbow Plant on 7th St.was shut down much earlier than that.
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