Homemade Breadcrumbs

DSC_1124

By now you know all about my very real struggle to find whole wheat bread, so I’m sure you’re not surprised to hear that I’ve not been able to find whole-wheat breadcrumbs either. This has never bothered me much because I feel most foods made with breadcrumbs are carb-heavy to start with, and certainly don’t […]

Triple Threat: Three Reasons to Avoid White Flour

Bag of Robin Hood brand flour

Over the past year I’ve been telling people about this real food expedition, one of the most common questions I hear is around white bread: is it really that bad? After all, everybody eats it. Even the artisan bakers at my local farmers’ market question me about the values of 100% whole wheat – isn’t […]

The Great (White) Bread Experiment: Final Results

Baked "in-store" bread after three weeks in a plastic bag. Part of the Great Bread Experiment.

This past Saturday marked the last day of the Great Bread Experiment – White Bread Edition. Four types of bread started out together: homemade (in the bread machine), baked “in-store” bread from the grocery store, artisan-baked bread from the farmers’ market, and the classic Wonder Bread, whose packaging boasts “Free of artificial preservatives”. For three […]

The Great Bread Experiment: Week 2

Wonder Bread after 14 days: no mold

“Now with even more gratuitous mold photos!” Between days 7 and 13 days the mold really started to attack the four white bread samples that are part of the Great Bread Experiment. However, as predicted, the bread being stored in paper bags isn’t afflicted by the same green fuzzy mold that’s covering from 5% to […]

The Great Bread Experiment: Week 1

Close-up of "baked in-store" bread

One week and not a single piece of bread is moldy. I’m surprised because I’m sure I’ve had mold develop in less than a week before…but that may have to do with it currently being the dead of winter (21°C when we’re home; 16°C at night and dry enough that lip balm has become a necessity) […]