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Yeast salt reaction
(lemmy.world)
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this post was submitted on 19 Dec 2025
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point being that the extra vitamins are harmless and at worst they are sometimes harder to absorb, which still means more vitamin in the body compared with non fortified. it's a genuine good thing. preservatives are objectively bad and only benefit logistics and profits. also given the severity of the diseases (often untreatable) they prevent, dismissing them is cruel. yhea, all food should be more nutritious, but having a staple food that prevents horrible diseases? that's a blessing. similar thing with water fluoridation, but that's another topic.
moved to the states a year ago. not sure what you mean by "euro rustic style", I'll in Michigan and all they have is American sweet bread and sourdough. never tried Japanese milk bread.
I think we're talking past each other on your first paragraph. Sure, extra vitamins aren't hurting, but they're mostly not absorbed well by the body, so effectively mostly useless. Point is that overall, ruining a food and then trying to add back vitamins isn't very smart. Specifically-- naturally-occurring folate (the equivalent of artificial folic acid) is found in dozens of foods, such as leafy greens, legumes, Brassica and other veggies, various fruit, nuts, seeds, and eggs. So if you need white-bread products to get your synthetic folic acid, you're probably eating an absolutely abysmal diet in the first place, which is the actual problem.
Rustic bread also goes by names such as "hearth bread" or "artisan bread." It tends to have a crispy crust and softer, chewy interior. Oftentimes it's also loaded with whole grains and various seeds. "European bread" IME is generally interchangeable. Sometimes you can find stuff like this in the frozen section of supermarkets that you bake up to finish. Sometimes in specialty shops. I'm sure it's available plenty of places in Michigan state.