I’ve been doing some canning (will tell you more about the results later) and taking a step back from that to look for jobs and look at bread recipes, too.
Yes, I’m rather boring these days.
But this question kept popping in my head when I realized if I go back to making bread, I’d better make the smallest loaves or find freezer space to preserve what I do make so it doesn’t go bad.
What I remember, though, from the last time I made a loaf of bread is that it looked fine, but was a bit too crispy on the outside and definitely did NOT feel soft and fluffy on the inside. Tasted okay (was getting used to less sugar) and was tough enough to handle my PB&J.
But it got me thinking: other than the fact that it’s a product of a major industrial process, what are the other reasons why what you make at home vs. the grocery bakery vs. the major sandwich bread makers are so different?
And thankfully, browsing YouTube helped me find some answers… and some more questions.
But this is one to enjoy. I think I’m gonna watch this content a lot more often in the future–great presentation.
And it makes me ask a bonus question: did you ever try to make your own sandwich bread, and did it come out anything close to what you’d get in the bread aisle at the store?