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| quote: | Originally posted by Ian
Honestly, you can think I'm being bastardish all you want, but I've been told by many people that bread is poor in north america compared to europe. In the uk, we have many good brands, kingsmill, warburtons, hovis etc which aren't as sweet as many of the foreign ones, eg bimbo & other brands. However for fresh bakeries, they do lovely ones in Spain and obviously french flour gives brilliant stuff, but they're kinda renowned for it. The simple fact is though that mostly due to the flour & recipes, the breads are much nicer. |
The European (and to some degree, the Australian) recipe's overall use a small amount of sugar in the leavening process and it does give the bread a different taste. North Americans use on average about twice the sugar during the leavening, it's a much sweeter product but as to what defines it as 'better' is really subjective to the palate.
Most north Americans like sweet as it's what they grow up with, so there is a lot of sugar in food, mostly the corn based ones (or fructose) whereas Europeans use a beet and Australians use cane sugars- all of them have a slightly different taste too in its various forms.
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