I’ve spent the last few years of my life in the USA looking for some decent pumpernickel.
Comment on Back in my day this MF was .29 cents and was THICK with INGREDIENTS
razorcandy@discuss.tchncs.de 3 weeks agoIt must be so nice to have a variety of high quality breads to choose from. Authentic whole grain and rye breads are hard to find in my country. I’m sure Americans have access to different types of artisan breads, but the type used in fast food seems horribly over-processed and sugary.
Even with good bread, I like to be able to taste all the ingredients in the sandwich. Higher ingredient-to-bread ratios.
sundray@lemmus.org 3 weeks ago
razorcandy@discuss.tchncs.de 3 weeks ago
Ooh, that looks good. I had to look up how it looks. I learned to cook a lot of new different things simply because I wanted foods that are extremely uncommon where I live.
bus_factor@lemmy.world 3 weeks ago
What I primarily miss in American bread is texture. Americans think white vs. whole grain are the only variations of flour, and are missing out on a whole world where the flour isn’t ground to dust. Adding some ratio of medium and coarse ground flour is what gives the texture sorely missing in the floppy sadness Americans call bread.