On Monday, March 9, 2015 at 4:46:50 PM UTC-4, Dave Smith wrote:

> I spend about $3.75 for whole grain or $4.25 for sour dough whole wheat
> at the bakery in town, but I often get day old because it is going into
> the freezer anyway.
>
> My brother used to buy his bread from the grocery in store bakery. It
> was half the price but I tried to convince him that they bakery bread
> had more slicer and more weight, more body. He held out until the in
> store bakery recipe changed and price went up. Now he is getting his
> bread at the bakery.


If I knew of a bakery that had a rack for day-old bread, I'd consider it.
(But, reportedly, the really crusty bread is bad for your teeth - as
is, ironically, the really cheap processed bread, for a different
reason - it's sugary and sticks to your teeth as mush.)

In the meantime, I buy day-old bread from the in-supermarket bakery.
Not too hard for the bread knife, but not processed bread, either.

From the pen of Fran Lebowitz:

"Bread that must be sliced with an ax is bread that is too nourishing."

https://books.google.com/books?id=xC...tty%22&f=false
(four pages of her quotations on food - some may have been omitted - and
prepare to be a bit shocked if you've never read her books before)


Lenona.