White bread might be soft, nostalgic, and everywhere — but behind the supermarket loaf is a story of speed, science, and ultra-processing. We dig into the rise of the Chorleywood method, why 80% of bread in the UK still comes from it, and what a better white loaf could look like. The post Shelf-Stable, Gut-Unstable: The story behind white bread appeared first on Good In Bread.
