Bread seems different these days.

Is the general humidity of your location or panini press room the same as it was last time?
 
I've noticed the bread change recently, within the last couple months to be exact.

I first noticed this when I was making toast in my Panini press, at first I thought the bread was burning because it looked like it was smoking to all hell. I popped open the press and see the bread isn't toasted at all and what I thought was smoke billowing out from the press was actually a fark ton of steam.

In general toasted sandwiches lose their crunch much faster, sometimes this happens within minutes of taking it out of the toaster.

Has anybody else had similar experiences?
Its all the preservatives they add to make it last a long ass time, i think they call it "improvers". Its making the bread "moist". Bread are only delivered 1, maybe 2 times a week.

Try a bakery, or even the cheap inhouse baked bread and see the difference. Bread is suppose to get stale, not last for weeks.
 
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