We’d like to remind Forumites to please avoid political debate on the Forum.
This is to keep it a safe and useful space for MoneySaving discussions. Threads that are – or become – political in nature may be removed in line with the Forum’s rules. Thank you for your understanding.
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
The Forum now has a brand new text editor, adding a bunch of handy features to use when creating posts. Read more in our how-to guide
Why all breads are so sweet?
HappyUser
Posts: 301 Forumite
Most breads I take from the supermarkets are ridiculously sweet. I usually take the wholemeal but pretty much everything seems extremely sweet almost like cake.
Is there any brand that the bread is actually not sweet?
Is there any brand that the bread is actually not sweet?
0
Comments
-
Homemade is good. I generally make my own now as I too found ordinary shop-bought wasn't very nice, rather "claggy" and tasteless. I do though occasionally buy the Hovis Seed Sensations.0
-
Another vote for homemade or try your local baker.
When you say you take bread from the supermarket, I assume you mean that you buy it
:-)I’m a Senior Forum Ambassador and I support the Forum Team on Competitions Time, Shopping & Freebies boards, Employment, Jobseeking & Training boards If you need any help on these boards, do let me know. Please note that Ambassadors are not moderators. Any posts you spot in breach of the Forum Rules should be reported via the report button, or by emailing forumteam@moneysavingexpert.com. All views are my own and not the official line of MoneySavingExpert.0 -
I ate some brioche the other day think it was a normal white roll (that in itself would be rare occurrence) and it was deliciousMost breads I take from the supermarkets are ridiculously sweet. I usually take the wholemeal but pretty much everything seems extremely sweet almost like cake.
Generally anything super-seedy is ok, albeit loaded with hidden salt.Is there any brand that the bread is actually not sweet?Value-for-money-for-me-puhleeze!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy
...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!0 -
I’m a Senior Forum Ambassador and I support the Forum Team on Competitions Time, Shopping & Freebies boards, Employment, Jobseeking & Training boards If you need any help on these boards, do let me know. Please note that Ambassadors are not moderators. Any posts you spot in breach of the Forum Rules should be reported via the report button, or by emailing forumteam@moneysavingexpert.com. All views are my own and not the official line of MoneySavingExpert.0
-
Most breads I take from the supermarkets are ridiculously sweet. I usually take the wholemeal but pretty much everything seems extremely sweet almost like cake.
Is there any brand that the bread is actually not sweet?
Because modern/ commercial/ factory bread proves for a short time compared to traditional/ homemade bread. Extra sugar and extra gluten ('strong') are needed to speed the process up. Saves them time = money, plus makes a larger softer loaf .... and the customer pays for extra air.
A longer prove means the yeast consume all the starter sugar and get to work on the flour. Could try wholemeal flatbreads, or sourdough from a small bakery, or homemade bread with many of the MSE 'Old Style' regulars.
HTH! Declutterbug-in-progress.⭐️⭐️⭐️ ⭐️⭐️0 -
Because modern/ commercial/ factory bread proves for a short time compared to traditional/ homemade bread. Extra sugar and extra gluten ('strong') are needed to speed the process up. Saves them time = money, plus makes a larger softer loaf .... and the customer pays for extra air.
A longer prove means the yeast consume all the starter sugar and get to work on the flour. Could try wholemeal flatbreads, or sourdough from a small bakery, or homemade bread with many of the MSE 'Old Style' regulars.
HTH!
How does the customer pay extra for air? Loaves are sold by weight.0 -
Do keep up, the law changed in 2008, there is not any requirement to sell or conform by weight.How does the customer pay extra for air? Loaves are sold by weight.
Any thing goes, and if you can make loaf shaped lump of 90% air that is lawful to sellWhen an eel bites your bum, that's a Moray0 -
Even so, most commercial loaves found on supermarket shelves are still sold in standard sizes: either 800g or 400g and as a consumer who buys YS bread when I see it, I certainly do not feel that I am being hoodwinked.Do keep up, the law changed in 2008, there is not any requirement to sell or conform by weight.
Any thing goes, and if you can make loaf shaped lump of 90% air that is lawful to sell
All your post has done is put me off "artisan" breads.Value-for-money-for-me-puhleeze!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 353.6K Banking & Borrowing
- 254.2K Reduce Debt & Boost Income
- 455.1K Spending & Discounts
- 246.7K Work, Benefits & Business
- 603.1K Mortgages, Homes & Bills
- 178.1K Life & Family
- 260.7K Travel & Transport
- 1.5M Hobbies & Leisure
- 16K Discuss & Feedback
- 37.7K Read-Only Boards