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xkcd #2929: Good and Bad Ideas
(imgs.xkcd.com)
Alt text:
While it seemed like a fun prank at the time, I realize my prank fire extinguishers full of leaded gasoline were a mistake.
I think sliced bread is overrated as fuck. It used to be nice back when people couldn't just buy knives for cheap, but nowadays it just means getting stale bread faster.
For some types of bread, the machine can do it much more uniformly and without crushing. This can be difficult for humans.
You can buy your own bread slicer
https://deerbe.com/imgs/a/b/d/g/o/restaurierte_antike_brotschneidemaschine__lauterjung_1940iger_jahre_5_lgw.jpg
My appartment is too small for this kind of stuft. Buying sliced bread is fine.
Of course
i got a like 30 year old electric bread slicer, never sharpened the blade, still cuts like brand new, sometimes the crust gets stuck when its a super fresh super crispy crusted bread, but its amazing.
Thanks, i laughed. ^^
I recommend a very nice bread knife! I have a mediocre bread knife that was like 15USD like 15 years ago and it still saws solid slices of soft bread without schmushing the bread!
I'm mostly just commenting on why it was such a big deal in the time that it happened rather than today. Today, we do have more machines, easier access to knives, and generally less domestic work to do than was the case in this era. I do own a breadknife, though I rarely eat bread and it's mostly denser loaves when I do (a kind of sandwich bread the wife prefers or something like Baurenbrot for my tastes).
But sliced bread has become something else that doesn't exist with loaves. You can't buy an unsliced loaf of ultra-processed white bread.
You can get a wide variety of both sliced and unsliced loaves in pretty much every supermarket in my area. The ultra-processed american type bread is something else entirely and it's also a bad idea too, like pretty much all ultra-processed foods. Can that stuff even get stale? I remember it staying exactly the same up until it grows mold.
For pan loaves, people store it in a plastic bag to keep the crust soft.
Pan loaves should be presliced, stone baked loaves with thick crust should not.