View Single Post
  #35  
Old 03-22-2019, 08:34 AM
DrCube is online now
Guest
 
Join Date: Oct 2005
Location: Caseyville, IL
Posts: 7,455
Quote:
Originally Posted by Acsenray View Post
This is only true of fresh bread made with the “true bread ingredients,” like flour, water, yeast, and salt.

The vast majority of supermarket bread has oil, sugar, and other ingredients that make it chemically more cake than bread.
Sugar and oil are well within the range of common homemade bread ingredients. Supermarket bread has things like high fructose corn syrup, emulsifiers, ammonium sulfate, preservatives and dough conditioners that distinguish it from any homemade variety. It also tends to be mechanically and chemically developed rather than properly fermented. It still has yeast, but the way that yeast leavens the dough is very different in commercial bread, which often goes from dry flour to baked loaf in under 90 minutes, than in homemade bread, which ferments for a couple hours at least before baking.