Shite white. I try to avoid it. It isn't even a guilty pleasure
this post was submitted on 11 Sep 2026
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In the US, we just call it "bread." You have to go to an entire different section of the grocery store to find something approaching good.
Most times you have to go to a completely different store to get good bread. We go to our local farmers market and get homemade sourdough bread and this great local bakery for fancier bread.
Or make it yourself. Factory bread is awful relative to actual good bread.
I never buy white either. I am worried, some of us are though, that more chemicals could be present on the whole wheat as the endosperm that is the white part is coated with the germ and whatever?
Even people I know that used to eat whole grains now almost all eat white, not because of chemical concerns either, I don't get it.
I love these long articles about topics I've never thought about before :) There is so much unnoticed complexity in the world.
My default view is All and Scaled. I swear I read something totally new and rad almost every day.
Part of your reason homemade bread is tastier is because of this process. Making bread at home without any additives is a LONG process that includes a good 8+ hours of waiting. That's without any work at all, so going from flour to slices can take a good 10 to 12 hours. Industrially made bread goes from flour to sliced in under 4.
That time to develop matters a LOT to the taste, proper fermentation creates most of the flavour.
It’s entirely possible to go flour to sliced at home in 5 hrs, with just a big dose of yeast compared to the longer recipe. It doesn’t taste as good for sure. But it’s how some people I know make bread. Personally, overnight is worth it.
True, but more yeast and less time absolutely makes for worse bread. You can even add baking powder if you're really in a hurry...
You can have bread ready in less time than that, especially if you are using starter dough, if in a hurry you can just use more of it, keep it optimal temp like 90 or 100 degrees or whatever, and give it an amount of sugars to supercharge it.