Blame Chorleywood; sounds like the setting for a children's TV programme, actually the name of the process whereby we get a bread-adjacent product that's suitable for mass production.
Chorleywood has its place - "floppy white bread" as we call it. It's improved over the years, too. Chorleywood brown bread
is no longer the grey loft insulation of my childhood.
Nowadays, there's a much broader range of breads available. I have 2 excellent bakeries within walking distance and can get good quality sourdough from several supermarkets, including from Poilane in Paris to my door via Ocado.
omnicognate|3 years ago
Nowadays, there's a much broader range of breads available. I have 2 excellent bakeries within walking distance and can get good quality sourdough from several supermarkets, including from Poilane in Paris to my door via Ocado.