>>So, it's not the industrial vs domestic. It's the recipe. And the recipe that the bread industry here uses is... {remains textless}.
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>One thing I noticed while living in Europe: It was common to eat bread untoasted for breakfast with jam, honey, cheese, or meat (had a hard time getting used to that - it was 'lunch' to me); but here in the states, as far back as I can remember, it was always toasted for breakfast whether it be in the oven or in a toaster.

And yet the old recipes for bread came from Europe... so they screwed it up before your time.