I have written before about the difference between bread with presevatives in and a more natural product. Find my piece about Gozitan bread here. It's only short.
Recently I have noticed that we are not eating so much bread in the house again and our home-made stuff tends to deteriorate before we have finished a loaf. We solve this by making a new loaf and freezing half of it each time.
But another first world problem has appeared. We are the destination of choice when Lakeland bread-making packs approach their best-before date. And as the yeast has a few problems of ageing the packs often require a double knead and prove. Even this is not quite enough and some very solid products have appeared recently. Toasting a slice can take longer than a normal adult male has in the morning. So imagine the trouble I have. We play scissors, paper, bread in my gaff now.
I feel I need to crawl back to the lovely Colin at Nailsea's Tuesday Market and buy some of his soudough and rye creations. He calls them campaouille or something like that. Pronounced in broad Somerset the French would have no idea it is their language he is mangling.