You call this bread? Don’t tell a German that. In Germany, bread is dense, fermented, filling, and meant to be eaten fresh. Give it a few days and it turns solid, because it’s real bread. That’s how you can tell its good. American-style bread is soft, sweet, very white, and designed to stay fluffy for a long time. To Germans, that makes it closer to cake than bread. Cake that somehow lasts a week on the counter? Very strange. Scary even. We have toast in Germany too, we just call it what it is.
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You call this bread? Don’t tell a German that. In Germany, bread is dense, fermented, filling, and meant to be eaten fresh. Give it a few days and it turns solid, because it’s real bread. That’s how you can tell its good. American-style bread is soft, sweet, very white, and designed to stay fluffy for a long time. To Germans, that makes it closer to cake than bread. Cake that somehow lasts a week on the counter? Very strange. Scary even. We have toast in Germany too, we just call it what it is.
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