Does the bread you posted contained cultured flour?
Yes, cultured wheat flour.
I don’t know what this means 
ETA: skimmed the article. Doesn’t sound like anything I’ll concern myself with. The bread is bomb.
If it was the Seedtastic in Aldi’s, I found it dry and tasteless. Chacun à son goût.
That they use preservatives but in a way that they legally still can claim not to use preservatives
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You missed my edit I guess. I didn’t find anything to be concerned about in the article @jammy shared.
We’re talking about the bistro bread.
I was replying to Owen’s quote in post 39: “I agree. I bought one of their loaf breads couple of weeks ago, it was called seeded something. It was very good. Especially for a store bread. Not as tasty as DIY at home. But pretty darn good. And pretty firm.”
I just now checked the bread @Owen linked. I was under the impression that we were still discussing the bistro bread, which comes in both plain and seeded.
Not a fan of that seedy toast bread.
Our local WF has been selling half-boules, sliced. There are sourdough, whole wheat, olive, and walnut varieties, all with zero sugar. I get the whole wheat and store it in the freezer. I thought $3.00 for a half loaf seemed expensive, but $6.00 for a full boule seems to be common around here.
We have a brand of. ‘Sort of’ sourdough called San Luis that has no sugar listed and is decent for an inexpensive sliced bread. It was bought by. Bimbo a while back. I have no experience with its pre-Bimbo quality but it’s godd for the price. The only concern I have is that it lasts a very long time on the counter in our kitchen. No preservatives in the ingredients list.
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Not a fan of the San Luis–it’s too sour, like not in a real sourdough way. Almost vinegar bread.
Taste must be a very personal thing. I actually find it doesn’t have much taste. 
Funny you should mention this. My local Trader Joe’s just started carrying sliced seedy multi-grain bread. Don’t know if it’s regional (NY) or not but it’s pretty good - more like a rye bread with seeds however. A really good (but expensive one) is from Balthazar bakery, not sure about where it is distributed , but very good.
I thought, but there must be SOME artisanal places in LI (a big place, though)have you checked out any of these places? sorry to link a “competitor”. https://www.reddit.com/r/LongIslandEats/comments/1330acc/best_bread_on_long_island/
Some of the costco breads (not the industrial sliced types) like their ciabatta and sourdough loaves are quite good for sandwiches.
Lastly our go to for sliced bread in Brooklyn is Bread Alone’s Whole Grain health, which is nutty seedy and not sweet and wet like Daves. https://www.breadalone.com/blog/long-fermentation-whole-grain-health#:~:text=Where%20so%20many%20sliced%20breads,and%20organic%20grains%2C%20and%20seeds.&text=We’ve%20incorporated%20superfoods%20like,6s%20and%20tons%20of%20nutrients. They distribute to some groceries including whole Foods now as well as farmers markets, etc.
Farmer’s markets are a good place to look. In Westchester, we have Bread Alone, Wave Hill and Orwasher’s, fairly easy to find, possibly some others. Also Eli’s , Amy’s, Balthazar’s are available in NYC and nearby.Kneaded Bread in Westchester. My favourite of what I’ve tried is Balthazar which local De Cicco’s get a few loaves of (most days it sells out) and of course I have to like the most expensive. I preferred it to Eli’s but its close.
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those reddit LI artisanals are good for that kind of bread (boules, sourdough, rye, Pain de Campagne, miche, etc.
But at the time I was looking for multigrain loaf sandwich bread with some density to it. That would toast & stand up to almond butter and fresh fruit without crushing.
Daves is feh, especially at $6/loaf (though I do have a loaf I bought, for way less as a 2 pack from CostCo, for an emergency). Haven’t had Bread Alone since last time I visited Union Sq market. They did not impress either.
CostCo ciabatta rolls are very good. TJs 2 for baguettes aren’t bad, same day. Their PdeD used to be very good, but it is not that anymore. A couple of Aldis artisanals aren’t bad nuther.
Good loaf multigrain is hard to find in stores, except maybe Vermont. Fortunately, our oven is once again OK. I have been back at it since August or so. WF is way overpriced for what it is. But it is good.
As others have pointed out, bread in the US is a sad state of affairs.
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