Guess I’m lawful neutral because I rarely lose the bag clip. I will use a clip when that happens.
save the bread clips from finished loaves because you’re probably gonna lose one of those fuckers someday and you’ll be glad you saved this one
When you put the Lawful Neutral into the Lawful Good to form the Lawful Supreme
I twist and tuck and keep it in a lower kitchen cabinet. Lasts so much longer than when I’d keep it in the counter. What is my alignment?
Freezer bags, 4 slices per bag, in a freezer. That way I can take out only as much bread as I can eat before it gets moldy.
Twist and tuck has never let me down
I simply do not allow an open bag of bread to be left unless all the bread have been eaten. Problem solved.
True chaotic evil.
This is all evil cuz you are buying it in plastic packaging.
Throw in the fridge
You don’t arrange them in your bread basket?
Maybe it depends on climate, but bread left out where I am gets moldy way before it gets stale. The best solution is to keep it in the freezer (in a bag, and any of those methods but CE would probably be fine). Weeks later, the bread is still soft and send fresh. Bread thaws unbelievably fast. If I’m making a sandwich, I take two slices out and put them on a plate separated. Usually by the time I’ve got the other ingredients ready to go, the bread is thawed. If you’re toasting the bread, it can go straight from freezer to toaster. If you’re making sandwiches to take to work or school, you can just make them on the frozen bread.
This is the way. I rarely eat bread that isn’t at least warmed, so the only issue with the frozen bread is the effort it sometimes takes to separate slices.
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I tie a knot AND twist and tuck. Where does that leave me?
Step 1: get some real bread
Step Sigma: Bake your own bread
It’s way easier than you think it is to make a basic loaf of yeast-based, white bread. I had the recipe memorized for a few months while I was first getting into it.
iiffy on amounts but it ain’t many ingredients
Bread Flower
Yeast
Honey (because sugar is boring)
Salt
One Egg
Level 2: Add more honey, slightly less yeast and toss brown sugar, cinnamon and nutmeg in melted butter in it while rolling.
bonus round: add raisins
Hey, I really appreciate your comment and I hope you have all the fun in the world with the recipes that you like.
But I have to be honest, this is not the bread I’m talking about. I’m really sorry, I don’t want to be your opponent.
I have baked a few breads and sugar or honey is not needed to get the yeast going. That’s a misconception I’ve encountered before, talking to a US-American. What you described sounds lovely, but (for me) it goes into the direction of brioche, milk bread, Hefezopf (yeast braid) and other sweet breads bordering on cake.
Real bread is: flour, water, sourdough, industrial yeast (optional), salt, spices (optional// caraway, fennel, coriander).
The second trigger point: flour.
I’m again sorry to offload this unto you, but I have to speak my piece.
What is bread flour? The nomenclature is meaningless, but that’s the fault of the market. I need to know from a flour, which grain it comes from (wheat, rice, maize, spelt, rye, dinkel) and how much of the rind is still in it (how dark it is or how white). Protein content is a bonus.
Just as a positive send off: I love raisins and sweet breads with raisins (Hefezopf).
I knew they were different but not why, so I just looked it up. “Bread flour” refers to wheat flour above a specific threshold of protein content, which makes a difference in how gluten develops.
For real. I recently discovered that the bakery at the chain supermarket across the street from me sells giant loaves of sourdough for about a dollar less than even the “budget” brands in the factory-made bread aisle. Not going back.
They usually have a bread slicer too
It just gets stale so fast. We don’t eat that much bread.
Chaotic evil would be rearranging the slices so they don’t work for easy sandwiches.
Chaotic evil includes eating the heels of the bread first, because you don’t want that sweet extra protection layer from fungi.
