Funny thing is, where I come from, a bunch of those “better breads” wouldn’t even be considered bread because we use an entire separate word for white breads. I wish English also had segregation of breads by color, because it’s easier to tell what people are talking about.
For example, garlic bread for me would mean dark bread, because that’s how it usually is here - but apparently for Americans, it’s usually white bread. Which actually kinda sounds better than what we get.
I guess what I’m saying is that there’s tons of great breads out there, but English makes it difficult to know what someone is talking about, because most of y’all are eating sai (white bread), not leib (darker breads), but using the word that I’d use to describe leib.
A rye and emmer sourdough is a thing of beauty, though. I’d also be interested in a dark garlic bread- is that normally made with whole cloves baked into the bread or is it made by putting a garlic mixture onto/into an already baked loaf and then reheating it? I am coming at this from a perspective of German breads, though, so I’m probably happier with dark breads than most people are.
It’s usually bread fried with garlic mixture, so you get really hard and crunchy pieces. It can be done extremely well, or kinda meh. Usually you get the “kinda meh” variant prepackaged and superb stuff at like fairs and stuff.
I haven’t had rye and emmer sourdough, but when I acquired a starter from a friend during lockdown, I think it was a combination of rye, barley, oat and potentially regular ol’ wheat flours to make delicious bread - I don’t remember if wheat was involved, but if it was, it was in fairly small amounts. Obviously, the ratios were different each time and so was the bread.
That’s crazy. Bread is incredible. I’ll happy sit and tear pieces off and eat them like an animal. I also like condiments, but plain bread is fantastic if it’s good bread.
There’s a mom and pop shop here that makes sourdough rounds on the weekends.
There is always a line, they always sell out.
It’s one of those things where if you want one, you have to get there, and get in line an hour or so before they open. Otherwise you’re SOL.
They are absolutely wonderful rounds. Just perfect.
You’re not going to sit and eat a spoonful of jelly like a fucking goblin, but you might eat a piece of plain bread and be happy about it. Especially if it’s a perfectly cooked dinner roll.
This is incorrect.
Butter, jam, marmalade, honey, relish, mayonnaise, and mustard are what make life worth living.
Bread is like air: a medium that is difficult to enjoy on its own, but necessary so that we can have the truly good things.
Found the heretic
Give me a loaf of bread, and I will eat it and be happy. End of story.
Condiments are nice conditionally, but bread is always fantastic
And freshly baked bread smells and tastes orgasmic
When you crack that loaf and steam comes out.
Adding anything at that moment would ruin the bread.
Nah, butter makes that bread even better, especially when it’s fresh.
You can eat bread without butter, but good luck eating butter without bread
Don’t tell me what to do.
Don’t be trapped by convention. Eat the best part by itself.
It could help you get to space
You should look for better bread. It exists.
Funny thing is, where I come from, a bunch of those “better breads” wouldn’t even be considered bread because we use an entire separate word for white breads. I wish English also had segregation of breads by color, because it’s easier to tell what people are talking about.
For example, garlic bread for me would mean dark bread, because that’s how it usually is here - but apparently for Americans, it’s usually white bread. Which actually kinda sounds better than what we get.
I guess what I’m saying is that there’s tons of great breads out there, but English makes it difficult to know what someone is talking about, because most of y’all are eating sai (white bread), not leib (darker breads), but using the word that I’d use to describe leib.
A rye and emmer sourdough is a thing of beauty, though. I’d also be interested in a dark garlic bread- is that normally made with whole cloves baked into the bread or is it made by putting a garlic mixture onto/into an already baked loaf and then reheating it? I am coming at this from a perspective of German breads, though, so I’m probably happier with dark breads than most people are.
It’s usually bread fried with garlic mixture, so you get really hard and crunchy pieces. It can be done extremely well, or kinda meh. Usually you get the “kinda meh” variant prepackaged and superb stuff at like fairs and stuff.
I haven’t had rye and emmer sourdough, but when I acquired a starter from a friend during lockdown, I think it was a combination of rye, barley, oat and potentially regular ol’ wheat flours to make delicious bread - I don’t remember if wheat was involved, but if it was, it was in fairly small amounts. Obviously, the ratios were different each time and so was the bread.
Garlic toast! Yes that’s usually on white bread here, I use a baguette to make it.
Better bread is bested by buttered bread.
Bread is bested by buttered bread, better bread is bested by buttered bread, but better bread bests buttered better bread.
It’s okay to be wrong
That’s crazy. Bread is incredible. I’ll happy sit and tear pieces off and eat them like an animal. I also like condiments, but plain bread is fantastic if it’s good bread.
You’ve never bitten into a fresh, still-warm loaf of homemade sourdough just a few minutes out of the oven, have you…
Truely good bread can be eaten completely alone and taste amazing.
There’s a mom and pop shop here that makes sourdough rounds on the weekends.
There is always a line, they always sell out. It’s one of those things where if you want one, you have to get there, and get in line an hour or so before they open. Otherwise you’re SOL.
They are absolutely wonderful rounds. Just perfect.
Motherfuckers invented a boulangerie and you queue for an hour?
Why waste my time when I can slather it with something delicious?
You are a lost soul…
From someone who eats almost no bread anymore:
It’s the bread.
You’re not going to sit and eat a spoonful of jelly like a fucking goblin, but you might eat a piece of plain bread and be happy about it. Especially if it’s a perfectly cooked dinner roll.
Yes I fucking will. I mean it. I do. It’s delicious.
Bread is a conveyor of butter.
Bread, pasta, tortillas, chips, rice, etc. They are all just vehicles for sauce.