as an american, what is with american bread? why is it all spongy and soft and sweet and crustless? why is everything pre-sliced? why is impossible to find good crusty french bread outside of a big city? why do grocery stores dedicate a whole aisle to shelves of nearly identical spongy white breads? why is black bread so rare? is there a meaningful difference between a standard loaf of white american bread and a loaf of american brioche?

Sign in to participate in the conversation

A tiny instance for guys, gals, and those of us who know better. Open to any topic!