Bread is love, bread is life

[email protected]

Woah, is it you, Sloppy Joe himself??

e$tGyr#J2pqM8v

The darkest bread there is, is usually bread that is articifially dark. Here in the Netherlands we have bread colored as chocolate, that
would actually be white but is made to look dark so people think it's healthier.

[email protected]

Don’t do it. Those machines are the devil. Tempting you with the smells and tastes of some of the best bread ……. For me, I think it was close to a year before there was ever any bread left to put away, and my waistline showed it

[email protected]

Also any language where through and threw sound identical doesn’t deserve much respect.

[email protected]

Isn't Low Carb debunked? As long as you eat halfway clean and at a deficit, you lose weight. And you don't gain weight by eating a lot of carbs, as long as you don't have a caloric surplus.

[email protected]

Huh, I thought you were joking, but I just checked on google translate, and apparently the correct way to pronounce "threw" really is the same as "through". I always pronounced "threw" a bit more in the front of my mouth so it has a different sound. Crazy stuff.

[email protected]

Here’s a bunch of better examples (it’s a 1 minute video).

🔍🦘🛎

They also resent anti-runon-sentence propaganda

[email protected]

A rye and emmer sourdough is a thing of beauty, though. I’d also be interested in a dark garlic bread- is that normally made with whole cloves baked into the bread or is it made by putting a garlic mixture onto/into an already baked loaf and then reheating it? I am coming at this from a perspective of German breads, though, so I’m probably happier with dark breads than most people are.

🔍🦘🛎

The incessant lurch of time makes us crab and there's nothing we can do about it

[email protected]

It's usually bread fried with garlic mixture, so you get really hard and crunchy pieces. It can be done extremely well, or kinda meh. Usually you get the "kinda meh" variant prepackaged and superb stuff at like fairs and stuff.

I haven't had rye and emmer sourdough, but when I acquired a starter from a friend during lockdown, I think it was a combination of rye, barley, oat and potentially regular ol' wheat flours to make delicious bread - I don't remember if wheat was involved, but if it was, it was in fairly small amounts. Obviously, the ratios were different each time and so was the bread.

🦄🦄🦄

Exactly. Might as well indulge in feasting on Jesus's body.

🔍🦘🛎

That sounds like something a carapaced bottom-dwelling aquatic scavenger would say...

[email protected]

Nope. I put guacamole and sardines on it. (100% serious here.)

🦄🦄🦄

No, carapaced bottom-dwelling aquatic scavenger was my father.

[email protected]

For thousands of years the peak of life has been eating fresh bread and drinking wine, it still is tbh. For maximum luxery add fresh cooked meat to the bread :3

molave

History of Civilization According to Bread

[email protected]

This guy Deutsch.

[email protected]

Bread is like the shady dealer standing just inside a dark alley who, when somebody passes by on the street, goes:

"Hey you!"

"Yes, you."

"Would you like a little something to make you feel good?"

* Opens jacket, showing a collection of cheeses, butter, peanut butter, jam, ham, cold meats and other delicious things that aren't all that healthy *

[email protected]

and at a deficit, you

Well that's the thing, carbs are just very calorie dense so eating cards makes it harder to eat at a deficit.