Grampa Don
Yep, that's me
- Location
- Orange county, Calif.
I was eating a piece of toast, and thought "you know, somehow this doesn't taste right." So, I looked at the ingredients. It was Sara Lee white with whole grains.
I wonder how they come up with such a recipe. Does someone say "this is pretty good but it could use some potassium iodate or a little Cellulose fiber"? Cellulose fiber? Isn't that sawdust? When I make bread it's flour, yeast, salt, water, and a little sugar to start the yeast. It's not as soft and spongy as Sara Lee, but it tastes like bread.
When I was a kid, my Mom bought Langendorf white bread. It was white and soft, but still tasted good. I wonder what was in it.
Don
I wonder how they come up with such a recipe. Does someone say "this is pretty good but it could use some potassium iodate or a little Cellulose fiber"? Cellulose fiber? Isn't that sawdust? When I make bread it's flour, yeast, salt, water, and a little sugar to start the yeast. It's not as soft and spongy as Sara Lee, but it tastes like bread.
When I was a kid, my Mom bought Langendorf white bread. It was white and soft, but still tasted good. I wonder what was in it.
Don