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I am sorry for the American vs Europe discussions, but it is an interesting topic of discussion. At least for us border crossers :)
American bread is so incredibly soft and I always try to get the variety with the most resistance. How do they make the bread so soft? Are things put into achieve this or are things taken out?
American bread is so incredibly soft and I always try to get the variety with the most resistance. How do they make the bread so soft? Are things put into achieve this or are things taken out?