Warning: Some posts on this platform may contain adult material intended for mature audiences only. Viewer discretion is advised. By clicking ‘Continue’, you confirm that you are 18 years or older and consent to viewing explicit content.
Actually American stuff is illegal in the EU, preservatives, bleaches, dyes, whatnot. What’s allowed to be called what will differ from country to country and you are not the biggest bread snobs, you’re just the most vocally snobbish.
In Germany there’s Toastbrot, actual bread though noone in their right mind would eat it without toasting first, then bigger and thicker and fluffier slices which are considered an “American-style” style of toast (again: don’t eat them raw ewww) but as said not the real deal. Those latter ones may or may not be legally bread, it’s usually hidden in the fine print while the big print is “sandwich slices” or something. Thing is the stuff needs to be made from 90% flour, sugar+fat together max 10%, and if you want something that’s recognisable to Americans as bread you need to blow that limit.
Oh and all are bound to use a proper sourdough process, over-engineered as it may be in an industrial setting they’re giving the dough enough time to actually pre-digest itself.
Actually American stuff is illegal in the EU, preservatives, bleaches, dyes, whatnot. What’s allowed to be called what will differ from country to country and you are not the biggest bread snobs, you’re just the most vocally snobbish.
In Germany there’s Toastbrot, actual bread though noone in their right mind would eat it without toasting first, then bigger and thicker and fluffier slices which are considered an “American-style” style of toast (again: don’t eat them raw ewww) but as said not the real deal. Those latter ones may or may not be legally bread, it’s usually hidden in the fine print while the big print is “sandwich slices” or something. Thing is the stuff needs to be made from 90% flour, sugar+fat together max 10%, and if you want something that’s recognisable to Americans as bread you need to blow that limit.
Oh and all are bound to use a proper sourdough process, over-engineered as it may be in an industrial setting they’re giving the dough enough time to actually pre-digest itself.