The insanity!

[karohemd]

Kingsmill now have a Crusts Away bread. Which means all you're left with is a white, tasteless sponge...

Comments

[miss-s-b.livejournal.com]

Shrublette wouldn't have THAT! The crust is the bestest bit!

[karohemd.livejournal.com]

You've taught her well! :o)

Whenever I bought fresh (still warm) bread back at home, I would munch off the ends (German loaves aren't square but flatter with pointier ends) because they were the best and my mum would always complain but only because she wouldn't be able to do it. ;o)
Real fresh bread from the baker's is one of the few food things I really miss from Germany. Decent bread is becoming more and more common but there are no bakeries like in Germany and by the time the bread is in the shops, it's a bit stale already.

If I knew a master baker, I would try and persuade him to move to Cambridge and set up a bakery here and I'm positive he would make a good profit. Not only from the Germans living here (students, research people) but also army people who used to be stationed in Germany or builders.

Hm, I wonder if there's a German bakery in Bradford?

[miss-s-b.livejournal.com]

There'll be one in Little Germany, I have no doubt.

[karohemd.livejournal.com]

I'd have to visit again and investigate...

[undyingking.livejournal.com]

We do have a proper baker near us here, but as that was also true of my last two houses and in both cases they closed down (after decades of declining struggle) so I'm not too hopeful.

OTOH I make almost all my own bread these days.

[mazzarc.livejournal.com]

Just get a bread machine. 60 quid, sits on your worktop, just bung the stuff in and set a timer if you wish, mmm fresh baked bread. We do!

If yo'ud like a recomendation as to which one we have, just shoot me an email. It's great, even mixes up dough for you to play with later... the chelsea buns I made were BETTER than shop bought ones.

[karohemd.livejournal.com]

I need to remind you again of my lack of space.
Besides, the type of bread I'd like to make would be very difficult to make at home (keeping sourdough cultures alive at home is a bit tricky and sourcing the right flour would be difficult, too).

[mazzarc.livejournal.com]

I beg to differ. There's recipes with my breadmaker for sourdough I believe (though would have to double check), there's also this website which suggests mixing the dough in the breadmaker then coking in the oven (which my breadmaker is capable of) http://www.armchair.com/recipe/breadmk2.html

As for space, it's about 18" x 12" and you only need it out when making it. Heck.. if you really want to, you're welcome to come round mine and try it! :-)

[karohemd.livejournal.com]

I don't have an oven.
it's about 18" x 12" and you only need it out
I really don't have the space to store such a thing. My place is bursting at the seams as it is.

[mazzarc.livejournal.com]

Hey, come round and use mine! :-)

[karohemd.livejournal.com]

I might do that if I can find the right flour. Creating (and more importantly, maintaining) a sourdough culture will be the most tricky bit.

[damianobf.livejournal.com]

We are just getting rid of our bread machine as never impressed with the bread it makes. But then partly we have it to make Esther Gluten free bread and it was even worse with that.

Plan to go back to making bread by hand when I can be bothered (and when we get a kitchen again)

[tobykenobi.livejournal.com]

We've found gluten free flour from Glebe Farm, Doves Farm or Stamp collection works well.

But it does depend on your bread maker. Panasonic are supposed to be very good for gluten free bread. We've got an old Belling, but it does the job. (Only just says belaroo)

BTW There's a shop in Cambridge called 'Daily Bread' that sell Glebe Farm flour and other gluten free breadmaking stuff.

[pengshui-master.livejournal.com]

Real fresh bread from the baker's is one of the few food things I really miss from Germany.

We do have bakeries here. I mean real bakeries where the bread is baked onsite by the local baker. (Greggs and supermarkets don't count - even though they are baked onsite apparently the dough is shipped in from a mass producing factory or similiar).

Unfortunately such bakeries are hard to find, when we moved to thanet there wasn't one on the island at all. There is now on in Birchington , Huzzah.

[karohemd.livejournal.com]

Yes but they still don't do the bread I love and am used to.

[feanelwa.livejournal.com]

In Japan, all sandwiches come in white bread with the crusts cut off. Luckily, the real Japanese food is good enough to forgive this :)

[karohemd.livejournal.com]

I have only heard bad things about Japanese bread, even from British white bread eaters...

[neilh.livejournal.com]

No, no, its *great* it comes in packs of four, six or eight slices and keeps for weeks.

The 'pain au chocolate' with the surprise bean paste instead of chocolate in the middle are a different story though.

[karohemd.livejournal.com]

*laughs*

[con-2002.livejournal.com]

I wonder what they do with the offcuts... seems like a bit a waste, and when in saying a bit i mean 'stupidly insane'

so does this mean that if they eat this new fangled bread their hair will go curly ? (or was that the other way around, i can never remember) almost as bad as the 'if you keep making that face one day the wind will change and you will be stuck like that'.

:)

[feanelwa.livejournal.com]

They're going to start a Kingsmill intestine clinic where all the people who don't even eat bread crusts as a source of fibre anymore can go and lie on a bed watching television while bread crusts, bran flakes and other sources of dietary fibre are fed directly into their ileum through a tube and ten years' worth of undigested animal fat comes out of the other end.

Sorry, I can't believe I just thought of that. But I'd be surprised if it isn't either going to happen or has already happened.

[robinbloke.livejournal.com]

Really? Might have to give it a try :P

[sarahloo.livejournal.com]

And I bet it costs twice as much as bread with the crusts *on*. People are stupid :-/

[becky-spence.livejournal.com]

YEY! No crusts!! Hurrah!

Sorry, I hate the things. I've been merrily buying "best of both invisible crust" for a while. The only time I like crusts on bread is when it's a fresh baked crusty loaf, and they're no good to keep going through the week, they're only at their nicest on the day of buying...

[whollyrandom.livejournal.com]

Well, France makes the best bread in the world* and it always has crusts. English 'bread' barely qualifies as real bread at the best of times. I suspect that Kingsmill have just taken the final step away from bread and into a brave new world of not-bread.

Next up: pre-digested bread in a thick rubber sack.

* though I will admit to a fondness for sourdough and rye bread.

[belak-krin.livejournal.com]

I would like to point out that we do have real bakeries and they make lovely fresh bread. Unfortunatly, a lot of them closed when people started using Supermarkets instead of village shop. The same goes for complaints about the quality of meat 'these days' or over here. :P

[karohemd.livejournal.com]

While I have two wonderful butchers in the area I have yet to find a bakery who make the kind of bread I would like.

[whethergal.livejournal.com]

Well, easier for tea sandwiches at least. ;)