American Reacts to Why Bread is So Much Healthier in Europe

[@GuntherGlesti]

Remember in the USA everything is about profit.... Food for profit, healthcare for profit, incarceration for profit... Good thing you have guns to defend yourself...! Ah the land of the free 😂

[@rodniegsm1575]

The joke of the free, you mean. People in the United States are so delusional that they don't see how they are being fooled.

[@lbergen001]

True, and also food regulations are on a minimum level in the US, while in Europa it's on a maximum level.

[@wiebren2498]

@@lbergen001 EU food laws are pretty strong. But nevertheless need constant updating enforced by the public. Stay allert with me.

[@Kelsea-2002]

As a German, who is used to finding a very good bakery on every street corner, I could never live / go on vacation in a country where I don't find that. Bread is and remains the ultimate food and cannot be replaced by anything.

[@LLCoolT1994]

You just limited your vacations to Europe 😂

[@wiebren2498]

@@LLCoolT1994 you just limited your view of how the world should be to your own little corner.

[@lukeskywalker1453]

@@LLCoolT1994 With that comment you just show that you dont travel that much. In a lot of asian countrys you can find good bread too. It s just that in US your food is disgusting that s all and that s a fact.

[@goodvibes5220]

Oioioi, verstehe ich zwar, aber man kann doch für die Ferien auch mal ein paar Tage ohne Laugenbrötchen, Pumpernickel und Sauerteigbrot auskommen? Und die meisten anderen Länder außer den USA haben gute Ausgangszutaten?

[@wiebren2498]

@goodvibes5220 du hast gleich.

[@katikeller1120]

To freeze a good bread isn't bad. I put the slices in a toaster and it's almost like fresh baked.

[@augustiner3821]

A good bread recovers 100% after freezing perfectly without toasting.

[@touraneindanke]

Exactly. Or take package the daily needed slices in one pack and take them out the evening before. It becomes a routine and you prevent spillage. I live on the outskirts and have always done that i can’t remember my parents doing it differently.

[@wiebren2498]

@@augustiner3821 all with you.

[@wiebren2498]

@@touraneindanke good for you!

[@richardsuttill54]

Get yourself a breadmaker - you can at least reduce the number of ingredients. It takes 3 mins to add the ingredients and then sit back and let it bake automatically for 2-3 hours. The smell is wonderful while it is baking too.

[@wiebren2498]

@@richardsuttill54 you are from the USA or another country with a dismal bread culture. I do not need to bake my own bread. Lots of bakery shops within walking distance for me!

[@richardsuttill54]

@@wiebren2498 Happy Christmas

[@wiebren2498]

@richardsuttill54 you too, where ever you are. And a verry healthy and happy new year!!

[@stewrmo]

He said we make our bread "the old fashioned way". I would say they "used the real way".

[@bramharms72]

Since the other way produces bad cake instead of bread I would say "the only way". 😜

[@actionalex3611]

@@bramharms72 How can you go wrong with bread...? smh

[@wiebren2498]

@@actionalex3611 go wrong with bread?!! Read the ingrediants list of USA-bread. There are lots of ways to go wrong with bread. Normal bread has 3 ingrediants. USA-bread has about 20. Including corn sirup. Why!!

[@actionalex3611]

@@wiebren2498 exactly. I tried to emphasize that with SMH(ShakingMyHead) lol(LaughingOutLoud)

[@wiebren2498]

@@actionalex3611 Hi, sorry 'bout that. Not quite fluent in cyberlanguage yet😉

[@Plut0-YT]

Europe: small countries USA: small states Excuses: none

[@RustyDust101]

Overlay the entirety of Europe from the Canary Islands to Belarus and northern Finland, from Iceland to Cyprus, and you get a surface area pretty much identical to the USA. However there are over 400 million people in that area. So the claim of feeding a lot of people doesn't really apply, nor does the size.

[@LalaDepala_00]

​@@RustyDust101Europe has 800 million people..

[@SteifWood]

@@RustyDust101 You mean northern Norway, right?

[@wiebren2498]

@@SteifWood Ok. With Svalbard, Norway is more north. With just the mainland of Norway and Finland it is Finland. Ok with that?

[@SteifWood]

@@wiebren2498 Nope. You need to retake Geography 101. Cape Nordkinn (Norwegian: Kinnarodden or Northern Sami: Gidnegeahči) at 71°8′2″N is the northernmost point on mainland Europe. It's 116 km north of any Finish territory I'm aware of. In fact, there are numerous towns (and major settlements) north of anything Suomi: Hammerfest and Honningsvåg have had a decade long dispute which is the World's most northernmost town, while Lakselv, Tana and Vadsø - to mention a few - are technically classified as settlements, but still north of Finland. I don't think you are Finish as all Fins are smart. You're not.

[@Chuulip]

"Even though it has gluten" 😂 My friend, the reason is (among others) that gluten is not unhealthy unless you have celiac disease. Gluten is absolutely neutral in terms of healthy/unhealthy as long as you aren't allergic.

[@phoenix-xu9xj]

You don’t have to have coeliac disease have a problem with gluten. You can have an intolerance like I have. There’s some really good substitute for pasta. No substitute for a great sourdough.😢

[@xYonowaaru]

From the video to me it sounds like their food is so bad that they just jump on the gluten free hype train and blame everything on gluten even if it actually has nothing to do with it.

[@uncle_matula]

you may also have a hidden gluten sensitivity, causes leaky gut syndrome, which can cause all sorts of weird symptoms from asthma to allergies to rashes, and can also damage your thyroid gland

[@aoeuable]

The spike in perceived gluten insensitivity correlates with increased use of fast ripening with glyphosate -- illegal in the EU, not so much in other places. Science isn't fully in yet but the general idea is that there's people whose stomachs have a much harder time with the glyphosate residue than other people.

[@phoenix-xu9xj]

@ I usually buy organic on the limited occasions I buy it. Still a problem though.

[@dimitri877]

You probably know or noticed, but in the Netherlands you can by a whole or half a loaf. It will go dry and lose taste in just a few days (and spoil), so I shove a fresh loaf in the freezer (-18C/0F) and take out slices I intend to eat for breakfast. They need only a couple of minutes to thaw naturally, and if the bread was frozen real fresh (and fast) it will even smell freshly baked when back at room temperature. This way I have fresh bread all week.

[@hughcampbell-ww3bf]

Yes, the healthier breads also seem to survive freezing much better!

[@wiebren2498]

@@hughcampbell-ww3bf That is what I ment right there! Thanks.

[@jeffjerome]

We live outside Cleveland on Lake Erie. Thank god there’s a bread shop down the street called Breadsmith. The bread they make is made and sold the same day. There are some pastries that are packaged to sell over 2-3 days. #1 issue for unhealthy bread is added sugar.

[@Yildirim-f3c]

In Germany I have 2 bakeries within a 5 minutes walk. They, of course, have bread, too. No special place I live. In fact my flat is on the edge of the village.

[@davepeters3317]

It's not "ridiculous" freezing bread. That's just common sense. People freeze bread all over the world. Freeze it and pop it in the toaster for a little longer.

[@LeanneAnderson-e5c]

We freeze bread all the time. It defrosts quickly.

[@reed5823]

No taste after you freezed

[@slytheringingerwitch]

@@reed5823 Well defrost it before you eat it.

[@allangoodger969]

Try making it yourself mate. Initially make it for Sunday brunch.

[@bognagruba7653]

You can cook all your meals, and bake your breads, but that's not the point. You should be able to buy it cheap and easy, because why not? I've heard the U.S. is about convenience.

[@Hey.Joe.]

Yes, you could try to make Pan-Bread. You need 3 ingredients only. 300 grams (10.58 oz/0.63 pint) flour, 1 teaspoon baking powder (baking soda) and 250 grams (8.82 oz/ 0.53 pint) greek yoghurt. (Come on, please get used to the world-wide metric dear US) 😅 - Put the flour and baking powder in a bowl and gradually add the yoghurt. Mix well until you have a lump-free, smooth dough. Cover with a cloth and let it rest for 20 minutes. - Now take the dough out of the bowl, form it into a ball and knead it for a few minutes. Form it into a roll. - Then cut into 7 pieces. Roll each piece into a ball and press it flat. - Bake the rolls in a pan (preferably coated) over high heat for 8 minutes on each side.

[@MrsStrawhatberry]

@Hey.Joe. their flour is bleached, which already is cancerogenic.

[@allangoodger969]

@MrsStrawhatberry You have to look around for wholemeal, high protein flour. Yes normal flour is rubbish for making bread.

[@karinchristensen1838]

U S.A. have much to learn😊

[@biankakoettlitz6979]

Housewife's advice from Europe: Slice the loaf of bread in slices, Freese the amount of slices you eat in to days, let say 4or6, put it in a freeze bag and freeze it in portions. The smarter one is: In Norway , we have footpaper, which separate food, so you have 1freezing bag, take your 4slices , separate the next slices with that foodpaper and freeze it. Take out bread whenever needed and-no waste. Try to get bread from farmer markets, that would be the healthiest alternative in America.

[@bramharms72]

You're right. And for those that''ll complain it's not as tasty as fresh bread. Of course it isn't, but once you get the hang of how to let it thaw, it can still be pretty good and it's still just as healthy. Personally I do make an effort to get it as fresh as possible when I want to freeze it, although you'll have to let it cool off before you freeze it, otherwise the bag will be full of frozen condensation and you'll end up with very soggy bread. Not that having warm bread just from the oven is something you'll run the risk of getting in the US of course. 😜

[@biankakoettlitz6979]

@@bramharms72 you are totally right. I toast /warm it in the ovn, the slice I want to eat, then it's taste pretty good.

[@Sine-gl9ly]

It's absolutely perfect if you want to toast the bread - put it straight from the freezer into the toaster, and it tastes just the same as if it's toasted from fresh! I find the bread itself stays almost identical in flavour after freezing, it's the texture - especially of the crust - which changes most of all.

[@BetsyEimers]

Dutchie here. I shop for my 90 year old dad once a week. I buy a bread and put it in plastic boxes with portions per day in the freezer. In the evening my dad gets a box out of the freezer and the next morning he has fresh bread.

[@ZafWitness]

We BAKE a lot in Europe, I bake every week, and I have done for over 50 years ... I am very particular about the grain/flour i buy, as most are in my country. My sourdough is 7 years old, my old sourdough died due to 'neglect' after a vacation, sniff sniff. but my new one is actually a bit more acidic, so it's all good :D

[@SpacyNG]

If you want fresh bread, there's been machines for home use since around the 90s. In Germany, they're called Brotbackautomat (bread baking machine). You just put your ingredients in and wait for like 4-6h (I dont remember exactly). They have a program for mixing, kneading, waiting to let the yeast do it's job and then finally baking. It's not as good as real fresh bread, but pretty close. They only cost around like 100-200€. Quite low effort for some decent bread. EDIT: Also quite small, about the size of a toaster.

[@nonexistingvoid]

It's also pretty disability friendly. It's how my grandma was able to continue baking bread at home once her joints were starting to hurt more. I'm lucky enough to still be able to mix the ingredients, but I can't knead for a very long time, so I've switched to a no-knead recipe instead. But there's a chance I'll have to switch to a bread maker at some point too, if I want to keep baking my own bread at home. Or I have to teach my kids and hope they'll bake it for me

[@wiebren2498]

Freezing bread is quite common in the Netherlands. Defrost it, and you can eat it like normal. Defrosting takes about 15 minutes, half an hour at the most.

[@yellowtv7091]

And so you have fresh bread when ever you want. Greetings from Germany 😍

[@fcassmann]

Microwave.

[@fontfroide1]

@@fcassmann no micro it takes the taste

[@fcassmann]

@fontfroide1 That's true.

[@wiebren2498]

@@fcassmann no, just let it defrost.

[@LegsAkimbo]

I have a challenge for you: make some home made bread on the channel. (An earlier contributor even suggested using a bread maker ). Then eat it on channel with friends. I must admit when I get fresh bread just adding butter....ohhhhhh! or sometimes just a good preserve (jam) mmmmmmm!

[@DougBrown-h1n]

I bake bread using a high gluten Canadian type wheat grown in the UK. If Joel has access to an oven, it's simple enough to bake your own bread. The ingredients are just flour, yeast, water and a little salt (and a splosh of olive oil to extend its' palatable life to about 4 days). It would be an interesting diversion to watch Joel tackle some breadmaking.

[@robt2778]

Without preservatives, real bread ead goes stale quickly and dries hard as a rock, but no moisture means no mould. Europe has literally hundreds of recipes for using up dried stale bread: pain perdu in France, panzanella in Italy, bread sauce in the UK, bread dumplings in Austria.

[@Gomorragh]

you forgot bread pudding and the fact french bread works properly when you use stale bread over fresh (or toasted)

[@galiskvatias]

Don't forget øllebrød from Denmark!

[@MacSvensson]

I'm from Belgium. Bread is a staple food. We eat it on a daily basis. People go to the bakery every other day or so. You can buy bread at a supermarket, but often it is used as a last resort, not as a standard practice. Although, some supermarkets have very good freshly baked bread. The real connoisseur buys his/her dough at a real flour mill, and bakes at home. But I must admit this doesn't happen very often these days. A friend of mine does it, and I always want a taste when I visit him. It's heaven on earth :)

[@Julius2965]

You can also put bread in the fridge if you want to prolong its shelf life

[@jovianr9498]

The supermarkets I go to (Morrisons and Tesco) have bakeries in them - you can also get sliced bread in plastic packs. They also have butchers, fishmongers etc.

[@stephanedaguet915]

In the past, in every village, every hamlet in France there was a collective bread oven. Every family, every community, made its bread on site. They can still be seen today as a testimony to the past. My grandparents in Normandy lived like this until the 1950s. You could come together in local communities and create collective bread ovens.

[@RustyDust101]

Same here in Germany. The village I grew up in kept that tradition alive until the mid 1970's. Sadly after that the farmers slowly gave up farming the rocky soil on this hill side, so no more community oven.

[@stephanedaguet915]

@@RustyDust101 In France people started to have cars from the 50s, 60s, so it was easier to go to the village bakery more often. I guess it's the same all over Europe. I did my military service in 1983 in Donaueschingen in Bad Wurttemberg. I have good memories of Germany. Beautiful country and nice people. 🤗

[@susan7527]

A few tips. Always wash your fruit and vegetables as they're sprayed with something that preserves and makes tomatoes, apples etc shiny. Sweeten with real sugar from cane or beets.

[@thesp1r1tdragon55]

While making sourdough bread is certainly a big undertaking, making white bread is quite easy. It's literally just flour, salt, water and a tiny bit of yeast.

[@robm6803]

Here in Europe even the bread I sometimes buy wrapped in plastic (which also is good for about a week) contains only 5 ingredients, 4 of which are water, salt, flour and yeast.

[@ribaldc3998]

My bakery in Germany just around the corner bakes bread from flour, water, salt and yeast, sourdough, made from water and rye flour That's it. Fresh every day.

[@twinmama42]

Stay away from high-fructose corn syrup. If you only want to change one thing, then do this. Read the ingredient list: avoid dies like yellow nr and red nr., artificial aromas, brominated vegetable oil (citrus flavored drinks e.g. mountain dew), brominated flour (bread and pastries), olestra/olean (found in fat-reduced foods), BHA/BHA (butylated hydroxi- anisole/toluene (found in cereal, nuts, meat products, potato products, beer, butter/margarine spreads), and anything you can't instantly pronounce.

[@Pupperski]

Make it yourself... its easy it gets easier if you do it regularly. Freeze it....

[@36jjmc]

Tip/hack for freezing bread. Place a folded piece of paper towel in the bag with the bread before freezing it. When you defrost it, the bread will be fresh like the day you bought it. I've been doing this for years. I don't know how or why it works but it does.

[@ooohnooo8029]

Buy a home bread maker ... You can access great bread flours with different grains over the internet... Not excessively expensive and you can bake only as much as you need. I'm also a single purchaser and having to over buy is one of my bugbears. 👌

[@Capt.-Nemo]

European bread in the US Aldi is closer to the word bread. And there is no sugar in real bread.

[@1573Angel]

Sugar is sometimes added as food for the yeast to get fluffier bread. But usually in the end product it's not present anymore but it is a ingredient

[@Aidan1444]

Bake your own bread, Joel. It's really easy! @itsjps

[@XmarkedSpot]

6:08 less sugar? There's NO (edit: added) sugar in bread here at all. "Bread" containing some is called "brioche" - used incidentally in American style hamburgers only. Sure, industrial toast loafs have sugar as well, but at least here in Germany we don't quite consider that to be bread.

[@simonedylan6581]

In Italy too

[@marcblum7493]

As a french guy sometime i freeze bread to, of course is not like fresh bread but if it's a good bread it's not a big deal also if a baguette start to become hard i slice it and toast it in the oven it become what we call "biscotte" then i put it in plastic bag so i can keep it for month.

[@misschieflolz1301]

even in the UK with our sliced bread similar to the US stuff, 5 days is pushing it. I think they even stopped making long life bread a while ago. And yeah, I think fresh bread is far easier to find here. Even the stuff that hasn't been baked in store, there's a lot of smaller bakeries here in Wales that supply some of the smaller stores.

[@Mafed_Graystone]

I usually buy a loaf of bread here in Germany once a Week. Not the expensive bakery ones, the cheap Supermarket ones (mostly from REWE). I put it in a paper bag and store it in a wooden Breadbox. So it stays fresh for almost a week without drying out or getting moldy.

[@skn31]

Now I would really love to watch you bake your own bread, please !

[@bengtolsson5436]

Here in Sweden, you can buy freshly baked bread that is baked in the grocery store's bakery.

[@jenniferfletcher5617]

Keeping people badly fed and badly educated, makes it easer to govern them. The gouvernement can then do as they please.

[@stephanking681]

Make it self : 10 g fresh yeast 450 g lukewarm water 600 g spelt flour (Type 630) 15 g salt 10 g sugar Mix it and let it sit 12h in the fridge. fold it 6 times and put it 1h in the oven 15min max power 15 min 180° and 30min 160° . Importend put a mug of water inside the oven, You welcome :)

[@paulc8799]

Sorry, sugar isn't needed.....at all! Any grain will do, so Flour is enough Luke warm water, sure or use milk... yeast and salt The amount of flour and water/milk can vary on the size of your desired loaf. Normally 450 gram milk/water/450 gr Flour equal parts will suffice for a no-kneed dough, yeast (instant) 7gr, salt at least 5 gr (more if you want but 5 is needed)

[@1573Angel]

​@@paulc8799sugar helps to feed the yeast. It typically produces a fluffier bread

[@rinynewton8297]

That's why we freeze bread but slice it so you can take every day your slices out you need. This is what we do here in the Netherlands. But of course I buy freshly baked bread. Baked on the same day I buy it! No rubbish in it.

[@rinynewton8297]

I walk 3 min down the road from my house to get my freshly baked bread in our local bakery. 😊

[@nordwestbeiwest1899]

My dear American friend, you can also have fresh bread but then you have to bake it yourself! Get the basic ingredients for baking from ALDI USA and learn how to bake properly! There are enough German KZbin channels that explain in English how to bake good bread at home.

[@davidduits]

why doesn't anyone open a traditional bakery? Here in Belgium you will find one in every neighborhood. sometimes two in a street. Freshly baked bread every day. And for information, fresh bread is no longer tasty after 2 days..

[@Kristina_S-O]

There are traditional bakeries in the US, at least in bigger towns. But their bread is a lot more expensive than the stuff you can buy at the supermarket, so it's not an option for anyone who shops on a budget. Frankly, the same goes for Europe as prices have gone up quite a bit. I used to pay around 3 € for 6 breadrolls (Brötchen), nowadays it's more like 5 €.

[@rogerk6180]

Someone told me that it is not allowed to sell european style bread in the usa. Some laws about some ingredients that must be in it like added vitamins and iron or something.

[@rogerk6180]

​@@Kristina_S-O in netherlands kaiser brodchen are still 30 cents or so. And in the german backery i go to breadrolls are 4 for 2 euros.

[@grahamhartless4317]

Hi JP. Can I suggest you buy yourself a bread making machine, they are not expensive. Source some quality bread flour, a packet of yeast, 7grm, the only other ingredients are salt, sugar, oil and water. Follow the instructions exactly ( i had a couple of failures initially), set the timer on the bread maker and you will have beautiful warm, fresh bread when you wake up in the morning. You can usually follow the instructions to make either small, medium or large loaves. You will also need a manual bread slicer guide, just a few dollars. You could probably make a loaf of fresh bread for 2$ that will stay fresh for 3 or 4 days. Also, I never have to wash fruit or veg because I know there are no nasties on them. I would also suggest you invest in a small electric slow cooker (Crockpot), buy some decent meat and veg and you will have a great home cooked meal with no effort on your part. UK

[@paulc8799]

Why even would you need a machine? No-kneed recipe is very, very easy: Flour(whole grain) 450gr, water (or milk) 450gr, Instant yeast 7gr, salt at least 5gr.

[@nonexistingvoid]

@@paulc8799 It's okay to use a machine if that works better for them. I've switched to no-knead bread too, but with my body deteriorating faster than I had hoped, I might not even be able to do that anymore at some point. That's when a bread making machine will come in handy. Sometimes things are simply great tools for disabled people. I do agree that only 4 ingredients are needed, though. No need for sugar and oil in the most basic bread.

[@robertmurray8763]

Living in Australia 🇦🇺. I like my bread baked at our local bakery's, so it's fresh!!

[@gregorygant4242]

Most Australians use supermarket sliced bread like the Americans not that many go to bakeries in Australia as well really so they aren't much better than the Yanks unless you live in rural areas or you have a bakery near where you live .

[@robertmurray8763]

@gregorygant4242 I live in a rural area. We have small bakery's with quality products. It's not much more expensive than supermarkets and a far better product.

[@gregorygant4242]

I would have guessed so I live in Europe there is bread , not just the sliced stuff ,in supermarkets with decent bread there but there are bakeries everywhere here even in big cities and most within walking distance.

[@andyhorvath6630]

As a biochemist I have serious doubts about the "scientific" value of the facts that this guy (influencer btw) presents, but at the end of the line his story is correct: STOP MESSING WITH FOOD! (These video's always make me happy while walking to the local bakery every day ...)

[@rogerk6180]

Also make your own bread. It is super easy, especially if you use a bread maker it takes like 5 minutes. Just put flour, salt, yeast and water in the tray and turn it on. Fresh bread in the morning. And you don't need sourdough, just use yeast. If you decide to stick with baking you can start using sourdough later on if you wish.

[@nonexistingvoid]

And for those who don't have a bread machine, and also can't spend half an hour on kneading (and then kneading some more after the dough has risen,) there are also no-knead bread recipes. As my body is letting me down more and more, and my hands hurt constantly, I've tried one of those recipes, and it turned out really well. Very tasty, and definitely bread. Only needs the basic ingredients, as you've also listed, but after combining them, you simply let it rest much longer. The hardest part of the recipe was the tucking to create more surface tension. I think the time it needs might be off putting for some people, but that's the price you pay for good bead. And yeah, you have to eat it within a few days or freeze it, but when it tastes this good, it doesn't last long anyway. When the house smells like freshly baked bread, everyone suddenly has a craving for it.

[@GuyWets-zy5yt]

I was several times I. 70 and 80ies in USA but I was sick after each breakfast, I mean bad digestion,acid an d heazche

[@davidmarsden9800]

Like everyone in the comments is telling you, it's only flour yeast salt water and a bowl and spoon to prepare then cook. It doesn't take long, make as much as you need, freeze the rest if necessary. You need a mindset change from buying to making. Try it for a fortnight and you'll never go back.

[@anitapenkert8908]

Exactly! When I give away portions of my sourdough I include an instruction sheet, wishing the recipient good luck in their journey from producing instead of just consuming!

[@eisikater1584]

Not even a half minute into the video and you used one of my most hated words: Gluten. According to "World Population Review" (2024), the prevalence of Gluten intolerance in Europe is 0.8 percent, in words: zero-decimal-eight percent of the population. So the few people who really are Gluten intolerant should know how to avoid food they can't digest. (edit: rant deleted)

[@Krausty]

Ha ha ha, I can so relate to that anger. Curious about the deleted rant though: did it contain Kourtney Kardashian, bandwagon and/or cultish behaviour? 😉 Duck: seed oils have now entered the chat too ... 🤦‍♀️

[@rogerk6180]

We freeze bread always. Bread here in the netherlands is stale after 2 days. Freeze it and it will keep fresh for weeks. Just take out half a loaf every other day.

[@metalmusicdiscord]

don't know if you've heard of the channel "type ashton" formerly known as "blackforestfamily". Ashton and her family are Americans who live in south west Germany. She also made a video about German bread culture a couple of months ago (that's why this channel came to my mind) and generally talks about cultural and economic differences, incorporating her expertise as a human Geographer. The videos are a bit on the longer side (around 20 +/- 5 minutes) but worth checking out imo. Maybe you'll find something to react to there.

[@Sayitlikitiz101]

If you want some good fresh bread for cheap in the US, go to a local panaderia (Mexican bakery), most bake their bread on site, fresh and cheap! Unfortunately, non-Mexicans rarely know about them. And you will find a plethora of Mexican cakes, cookies, and baked snacks. They're sometimes located in ethnic grocery stores.

[@christopherkrause896]

Man, I'm really wishing for you to finally take the step and move over to Europe in the near future 👍🏻

[@robertb8673]

Try it yourself. White loafpan bread is not hard to make. Water, salt, yeast and flour. And you can shake cream in a jar till it separates and turns to butter.😊

[@neild2148]

I'm in UK and bake my own bread (3 ingredients, flour, yeast and salt). When eaten I have no digestive issues. When I buy bread from supermarket even from the fresh bake section, I get bloating. I understand that the dough used in the fresh bake section can have been stored for months. Presumably there are preservatives in the dough.

[@deborahdrost171]

American bread is so weird to me. Im from the Netherlands and lived in California for a couple years. We would get good quality, pricey bread from places like Sprouts and still it was so off that we ALWAYS toasted it. Same with cheese, that always had to be warm/melted to be decent. As a real Dutchie I love me a slice of bread with cheese just cold, so not being able to do that was a whole adjustment 😂

[@margreetanceaux3906]

Did a 3-month trip through the US, over the summer. We promised each other: first foods upon returning home will be herring and bread&cheese.

[@markschattefor6997]

Wow stop, bread without butter?, that's why butter is made fore, besides frying and baking. In Germany the call it a Butterbrot, in the Netherlands we say boterham.

[@henkheemskerk4437]

It's not just about more or less sugar. It's also about all the additives that Americans put in their bread to keep it from getting stale too quickly. And there's a big difference in grains, the grains in Europe are NOT modified.

[@DJone4one]

If you want to bake your own bread, it's actually quite simple. There are only a few ingredients (german wheat bread): 500 g wheat flour (type 405 or 550) ½ cube fresh yeast (approx. 21 g) 1 teaspoon of salt ½ teaspoon of sugar 250 ml lukewarm water

[@PUTDEVICE]

I agree that some packages are a bit large. I don't like freezing bread. So I buy fist-sized buns that you can cut in half, which come in different varieties. There's not much that beats freshly baked French bread that's still warm with a little butter on it, nothing else, maybe a pinch of salt.

[@jlelliotton]

You can find it, depending on where you live. I am lucky that in Toronto my local Loblaw's has a full bakery in store so I can get freshly baked bread any day (and not the huge loaves of bread designed for families). Gluten is a protein found in wheat and some other grains. I have wondered in American mass-produced bread if the companies add gluten for the long shelf life.

[@antheabrouwer3258]

Australia is kinda a bit of both. Bread with preservatives in plastic wrapping in Woolies and Coles , although, less sugar and salt and preservatives than America. And fresh bread at bakeries. However, even Coles and Woolies have been producing Fresh bread on site. However, still wrapped in plastic...

[@jamieouthere]

I am a Brit liking in France in the supermarkets we see something sold as "American Bread" but I will go out about 6-7 am each morning to but very fresh breads of many different kinds nice and warn straight out of the ovens you can see behind the counter. Also in the winter like now it keep my hands warm whilst I walk home.

[@lachlanmain6004]

Hi Joel, this is a neat tie in with your post this morning on your other channel, the £4 meals in the Glasgow pub ( watch that one folks if you haven't already). The presenter's point on that post was the style of cooking use to produce th low cost meals was the simple home cooking that he had grown up with, few additives, plenty vegetables in ratio to the meat and cooked on the day. As a Brit the US companies have decided to dominate the national market to the extent of squeezing out the local guy with his one shop. Did you notice in Scotland the number of local bakeries? Virtually every town has a bakery of some sort turning out daily fresh baked goods and not at premium prices. Have you tried baking your own bread? Not as hard as it might sound, it can be done. Okay my former background in catering gives me a slight edge but once you've baked a couple of loaves, mastering the technique will come to you quite quickly, you will be able to fill yout kitchen with the glorious smell of freshly baking bread. I also have a bread maker bought for £5 out of a charity (thrift?) shop, even easier, load everything in, press the button and wait for your loaf. Doing it that way all you would need to do is source the better sorts of flour. Both of you posts today have really worked well together, so thanks again!

[@ceanothus_bluemoon]

Have you tried making your own bread? It's not difficult, just takes a bit of time as it has to be left to rise before baking. Try, and then when cooled thoroughly, you can slice it and put in to freezer bags and freeze it.Nothing wrong with that. You could always start with an Irish Soda bread which has no kneading or yeast, but uses baking powder and full fat Greek yoghurt, and you can have fresh bread in less than an hour. Also freezes very well, sliced. If you have a garden, you could also try growing some fruit and veg.

[@EverShy_]

The baker comes by every morning with fresh-baked bread. We buy a fresh demi-baguette (half a normal sized baguette) and eat it the same day (or the day after) with butter, so freaking good! So blessed to live in a european country.

[@Finrohir]

Buy dry yeast and get started 😄👍 And sour dough is no witchcraft either.

[@36jjmc]

Make your own bread. with or without a bread maker. no more that 4 ingredients. make the loafs any size you want. Make a half dozen at a time freeze with paper towel. It will take a few tries to get the timing right (activating the yeast, preheating the oven, making sure you don't have cold drafts when kneading, and letting the dough rise, figure out how many times you want to kneed and let rise, Cover dough in pans with tea towels while letting dough rise.... it sounds more complicated than it is, and it can take a 1/2 day to do. Majority of the time is leaving the dough to rise and when its in the oven, so you can do your laundry or chores at the same time. Way cheaper and you control the ingredients.

[@phoenix-xu9xj]

I would love to say he’s right given the gluten and intolerance, but I live in the UK and only eat the best sourdough I can find , occasionally , and I still have a problem with gluten. 😢.

[@LalaDepala_00]

I'm Dutch, work in healthcare and have never in my 20 years of experience met someone with gluten-intolerance. I swear it's not the gluten but the other crap in American food.

[@skn31]

We should gift Joel a bread making machine, to make things easier !

[@thelegionarygamer7573]

I eat bread 3-4 times a week here in Italy. I always buy it from some very good baker. And yes you can even eat the bread alone, it's very tasty. I generally eat it with some fresh mixed salad and a little of fresh cheese. Simple tasty and healty. I can move to live in other european countries but i can't live in the USA. Every time i've been there i got back home with more weight and gastritis.

[@JC.Holland]

Hier in the Netherlands when we buy fresh bread or you eat it and the rest you put it in the freezer

[@ankra12]

Same in Norway.

[@petersfluege]

You can freeze it very well!

[@NebucadLaVey]

Europe has some advantages when it comes to food. Every European country is somehow proud of its regional cuisine. We have French cuisine, which is considered ‘sophisticated’ in Western countries. We have the healthy Mediterranean cuisine, where Italy, Spain and Greece are well known, not forgetting the production methods in the Eastern countries and low cost These are strong interests, you can't just throw inferior food on the market and make big money with it. Which doesn't mean that companies don't try. However, they also realise that their products are sold poorly this way. Water and food are a person's daily needs. We cannot turn this basic need into a luxury product that only a handful of people can enjoy and the rest only get industrial waste.

[@sebastianmuller1624]

as an alternative you can also bake at home. there are a lot of baking KZbinrs, alongside with pizza KZbinrs 🤤. I'm baking occasionally since years and i must say it needs learning and experience. But it's also fun and you know what's in it. i use the poolish methode a lot. super easy preparation the evening before, good fermentation and taste. proper fermentation time is also better digestible than a quick rising dough with a lot of yeast.

[@femaleonthewatch]

Our bread basically just needs 3 ingredients: flour (rye and/or wheat), yeast and water. The high variety of bread results mainly from adding spices, whole grains, sour dough instead of yeast, and also different methods of baking. As there is a bakery at every corner, mostly in walkable distance, we pick up fresh bread every day or every other day. Actually no need to add preservatives. However, in our supermarkets you can buy just as bad bread as there is in the US, which stays "fresh" for four weeks. Don´t want to know what they put in there... Just watching from Europe...

[@ozzietad666]

Make your own sour dough bread- that’s what my mate in the USA does :-) Watch a KZbin video. It’s pretty cheap and your mates n family will love you too cos you can share it around!

[@FabStream-y5t]

You can also see another perspective from the videos of an Australian man (Travelling with Russell) who makes videos in English in Moscow. He lives there and shows places, supermarkets, people, etc.

[@eteAstro]

It must be terrible to know that you cannot eat normal food in the United States. I can buy good quality bread practically anywhere in Budapest. I can buy quality bread in at least 6 places within a 5-minute distance in one(!) direction. Which is delicious in itself. I love the crispy crust...

[@heleneefraimsen1854]

In Denmark it's a good culture to support a little grocery store or a local bakery. We love our bakeries😋

[@KonradNiemonski]

After this I ltteraly went to check content of my bread (Poland): 1) Flour (wheat, rye) 2) water 3) potato flakes 4) yeast 5) salt It's packed in CO2 atmosphere and is fresh for about a week. US is wierd.

[@rd-eu2up]

I store my bread in a paper bag and it lasts for a week or longer. With a good bread it‘s no problem. It gets hard like a rock and I‘ve to work hard to slice it down with my knife, but it it‘s still delicious. I love it.😋😋😋

[@JenniferRussell-qw2co]

That was so interesting, even from a UK perspective. I buy good bread, and keep it in the freezer mostly as a backup bcos I make my own, (sometimes). It only needs flour (not bleached), yeast, a little salt, and water. I bake it in an air fryer, bcos I don't have a bread making machine. I am perfecting the art, from hideous beginnings, but it is very satisfying to do. Practice makes perfect, as they say. Final note, it's time you made your way over here .... with a one-way ticket!! 🙋‍♀️🤗

[@ozzietad666]

Make your own sour dough bread- that’s what my mate in the USA does :-) Watch a KZbin video. It’s pretty cheap and your mates n family will love you too cos you can share it around! Dude said sour dough is hard but it’s not really- it’s a bit of farting around getting started but then you’re set and can make bread every couple of days if you want.

[@slytheringingerwitch]

Often if I buy a loaf and we already have one in use, we freeze it. Always get ours from Aldi. Awesome.

[@alansmithee8831]

Hello Joel. Needing dough to get back to Europe? Lots of bread required for Europe trip!

[@mikekelly702]

Theres a co-op in my town and I get all my bread there..Its alittle more costly, but it tastes SOOOO much better, and when you read the ingredients, you can see that theres NO artificial Chemicals. It just Tastes better. I need to add that a loaf of "Wonder Bread" (I wonder whats in it? )..costs about 4.00 at a regular store where as a loaf of the organically-produced bread at the co-cop is 7.00. But ITs worth it.

[@twigletz7384]

I think really good bread is hard to come by in the UK. If you live in a town with a bakery (and actually use it) you're lucky. Most people buy bread from a supermarket here. However, even our supermarket bread is lower in sugar and preservatives than US bread. I usually only eat rye bread or rye sourdough - and usually only one slice a day. I can get rye sourdough from my local Sainsbury's (5 minutes walk from my house with their own in store bakery). I bought ciabatta bread buns today (I plan to have homemade burgers on Friday and loath brioche buns) and I've had a quick look at the ingredients - only 4: flour, evo, salt and yeast. We are far from the best in Europe, but we still have good, and probably healthier, choices than the US.

[@tosa2522]

In the USA, the use of glyphosate for dead spraying to ripen wheat is permitted. Farmers are happy to make use of this. The EU does not ban this method, but restricts it more. Germany has even stricter regulations in this area. The risk of glyphosate residues ending up in food is too great.

[@susanaporto454]

Hi Joel. A lot of people here in Portugal make their own bread (many started during the pandemic). I don't make bread, but I buy and freeze it. I live alone and only buy food once every 2 or 3 weeks, so I freeze the bread and it's very good after I defrost it. Of course, it's not exactly the same as if it was fresh, but it's very good. I never put butter on it, I just eat the bread. I really wish something could be done in the US, so the food could have better quality. If people would get together and not buy any of that bad bread for a month and they would protest about food quality, maybe it could have some effect, but, as you said, it's a country that is ran by money, so I don't really know if it would work... I'm so sorry :(

[@ViviNorthbell]

oh wow, good video. And you are right, what comes to mind is: "When the last tree is cut down, the last fish eaten, and the last stream poisoned, you will realize that you cannot eat money".

[@Gomorragh]

part of the problem is where EU and UK are concerned a lot of trade is international, USA its all seen as US produce, but the distances concerned in transporting between states is similar to International shipping in europe, the problem starts with the US infrastructure, bulk is loaded onto low speed trains or onto semi's and trailers, in Europe the freight trains if used are a lot higher speed (and normally only for things like mined ore etc) add to that most countries with a coast in europe just resort to sea shipping to get imported foods like fruit and veg, meanwhile USA, there are many states that charge an excess because things like seafood is a rarity

[@realLaserjack]

I think it's because of the preservatives, the longer the shelf life, the more of them there are in the bread. I always thought there were German bakeries in the USA? But there are many foods from the USA that are not allowed to be imported into Europe because they contain harmful substances, such as chicken. There are also videos on YT

[@samjones714]

If you can't buy it over there bake it yourself, you only need flour, yeast, salt and water. It's pretty easy. Regards from Germany

[@sbjchef]

Shipton Mill Organic Wholemeal Flour: 1 kg: Approximately $4.50.

[@Yildirim-f3c]

Easy to make old, hard bread fresh. You don't have to waste it. Mold-free bread, of course. Make it wet with drinkable water. Put it in the oven, 120 to 150 Fahrenheit degrees. About 15 minutes it's fresh again. Just put it out the oven before it's hard again. You're welcome.

[@mikaeljakobsson8288]

Supermarkets in Europe produce bake-off bread in the store. The nice smell attracts customers.

[@redwarpy]

I freeze my bread taking out what is required and thawing it. Also, you can cheat when making bread by using the recipe for beer bread.