That’s just good bread. King Arthur seems to go above and beyond.
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Kitsune udon, salad, and gyoza.
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Lunch today….gazpacho in the style of José Andrés. quesadillas with cheese, charred Hatch chilies,and sausage . And for dessert, petit popovers with yogurt and assorted berries.
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Tha SE Bee Ell Tee. My PIC didn’t listen or had brioche on his brains when he went to the supermarket, so the bread wasn’t what I wanted, nor was it ideal. WTF about all the added sugar in bread these days?
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Amen, sister! n I have started reading sugar quantity on bread ans cereal products, not for health reasons but because gratuitous sugar is so unpalatable.
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It’s not just bread. Practically everything on the supermarket shelves has added sugar. When I see added sugar, 9 times out of 10 I don’t buy the product.
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Yah, same. I know 'murrcans are known for their sweet tooth, so perhaps it’s just feeding demand, but I reckon the sugar industry is happy stuffing their shit everywhere. Sigh.
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When I was growing up a sandwich on toast in my house was a single piece of toast sliced horizontally too make two very thin bread slices, with age I have started doing that again to decrease the amount of bread in a sandwich. It is surprisingly easy to do!
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They sell thin slices for the carbophobes these days 
Love the Dave’s killer bread small loaves, though they’re still a bit sweet. For mega thin, freeze and break out the mandoline
I’m not the one who wants thin slices. Just not sweet ones 
what’s a PIC?
Partner in crime?
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Since we lived and traveled in Europe, I cannot find much bread in the US that I want to eat. Too much sugar and too many preservatives. It must be hard bouncing back and forth from Germany. We loved the bread there!
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Just don’t buy any processed/prepared foods
I don’t for the most part.
From Bäckerei Nagel in Forchheim, Franken.
Display window at Bäckerei Nagel. This is a big honour for Nagel.
Or start making your own…
https://www.akademie-weinheim.de/
I also recommend an episode of “Great Inventions” series called Bread. A segment about sourdough is filmed in Germany, of course.
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Yeah, finding decent bread here was a challenge. We have a local bakery that makes some fine mîche, sourdough varieties, and ciabatta… but forget about finding pumpernickel (the real stuff, not the sugar-coloring, bi-color fluff that is available here), proper Schwarz- or Graubrot, or any of the seedier dense breads I love so much - like pumpkin seed or sunflower seed breads. I miss them just as much as my beloved Teewurst.
I actually consider myself lucky that I am able to go back every summer & spend a few months there. Keeps me sane
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