[mattigames]

Specialy given making bread better than the store is very likely, my father used to be a baker and has told me how stores use a yellow coloring to make it look like bread has lots of eggs but it has near none, or how they push yeast to the limit where bread gets the most air inside possible to make it look big, or how they buy the cheapest butter and so on.

[throwaway55554]

Also, store bought bread today lasts a lot longer than store bought bread from when I was growing up. I can't imagine the chemical concoction that allows for this...

[Scoundreller]

Probably calcium propionate.

And source control to keep initial mold spore counts low.

[Scoundreller]

In Canada, the reality is that all the butter is the same anyway. All churned to 84% by the dairy board.

Centralized production...