fenwoman wrote in response to Chris P. Bacon: (----I'm and snipping a long thread very short----)
Too right :-)
Never mind the nutrition, what's wrong with preferring the *taste* of decent bread? Would you eat a hypothetical new product that tasted of nothing, but was proven to be "good for you" ?
Having had a breadmaker and made my own for several months now, I bought a cheap reduced white loaf - Hovis Country or somesuchlike - and I really detested it. It had a clammy woolly feel, (forgive my comparison here but it had the same texture as a sanitary towel or Pampers nappy), stuck in my teeth and gummed up my gums.
It really brought home to me how much I had become used to my own bread, "proper" bread, and before you say anything I was raised on what my Mum made in the Aga and-or bread from the village baker. Packaged sliced bread was a dirty word in our home... in those days all you could get was Mother's Pride.
Mouldy Spray CreamYou're confusing GG as an archive and GG as a usenet agent. The former I find acceptable, but I'd never use it for the latter unless I had no...
Whatever anyone might say about how much better sliced white packaged bread might be in this day & age, I don't think it's evolved at all. You only need to have a good traditional baker nearby or make your own and you'd wake up to that fact... (preferably with your own breadmaker bleeping and the delicious scent pervading your kitchen first thing in the morning.) The decline of the traditional small baker is to blame here, driven out of business by Tescos no doubt. People aere growing up not knowing what real bread is like, only Chorleywood and Kingsmill.
Even if it was 10p a loaf I wouldn't buy it, not even for my hamsters (in lieu of chickens).
-- Sue Pendragon Hamstery Portsmouth, Hampshire UK
