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Aren't you glad you don't eat bread?

NicoleC1971 said:
Not glad I don't eat bread. One day at a time for this carb addict.
Still crave bread like vegetarians are supposed to crave bacon...
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Haha Nicole I haven't eaten bacon in nearly 50 years; have never craved it. But it is about the best smell in the kitchen of a cold and dreary morning!
All the yeast breads I used to bake as toast/sandwich bread had sugar for the yeast.
 
the bread i used to bake had no more than a teaspoon of sugar (15g) per 500g of flour. The Subway one used 10 %, that would be 50g
 
@MrsA2 I think I used a teaspoon of sugar for each packet of yeast, and one packet of yeast per loaf. It's been SO long, but a loaf of bread would take maybe 3-4 cups flour? And more for kneading. Never made fewer than two loaves.
And then there were kids, and my job went full-time, and that was the end of that!
 
Goonergal said:
Almost all commercially produced bread contains some added sugar, just not on the scale of the Subway bread.
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I miss the Village Bakery's wonderful whole rye sourdough bread (from Waitrose). Only ingredients whole rye flour and salt. Before that, I used to bake my own sourdough bread with no added sugar at all.
 
We make our own bread, the slow method with two provings. We make a batch of three loaves at a time, using organic wholemeal stoneground flour. We put in one teaspoon of sugar for the whole batch.
 
lucylocket61 said:
We make our own bread, the slow method with two provings. We make a batch of three loaves at a time, using organic wholemeal stoneground flour. We put in one teaspoon of sugar for the whole batch.
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Lucy I did that too! I'd proof the yeast, and rise the dough twice before forming loaves, the rise the loaves. No bread maker for me!!
 
Over rated subsistence vehicle to aid ingesting something more tasty e.g. bacon butty.
 
Mbaker said:
Over rated subsistence vehicle to aid ingesting something more tasty e.g. bacon butty.
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You must have only had very poor quality bread. Proper artisan sourdough is one of man's finest creations - pity I can't eat it any more.
 
Mr_Pot said:
You must have only had very poor quality bread. Proper artisan sourdough is one of man's finest creations - pity I can't eat it any more.
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When I was growing up the smell of freshly baked bread messed with the senses and bread used to last 3 days. The context in which "we" now live makes this an irrelevant lament, as 88% of people are metabolically sick (I think it is reasonable to use American numbers as a generalisation). If many tried to eat even a 2 sourdough sandwiches with butter and bacon the results would be a disaster (80 / 20 rule), even excluding the obligatory ketchup.

I think if "we" had eaten from birth sourdough bread, whole food starches, meat, fish, dairy as tolerated and seasonal local fruit etc, it might have been possible not to get broken; to demonstrate this in my n of 1, I did a apple test, which I will post in another thread after work today. I think the propensity to broken-ness is even worse being born to to parents who themselves have been exposed to fast foods (witnessed by increases in average fbg increasing in a generation). If sourdough bread "worked" in the context of metabolic sickness, this community would have highlighted this over the years along with other low carb sites, so unfortunately this is just nostalgic.
 
Won’t lie... I miss bread. Sugar or no sugar.
 
I notice that MacDs bun ‘bread’ is even higher sugar content than subways’ - wonder if they’re slipping it through as zero rated for VAT too?
 
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