User talk:GabrielGL

Sliced bread
You wrote:
 * Pre-sliced bread was largely necessitated as a result of the demand for the extremely soft, "mushy" texture of new breads being marketed. These breads diverged from the pure, whole-grain nature of old-world breads (strictly defined as allowing only three ingredients: flour, salt, and water) These "new" breads instead used highly-refined flours, often with sugars and other ingredients. The new breads being developed by the mass-marketing bakeries was so soft that it was (and is) virtually impossible to slice in the home using only a knife, even one that is serrated.

The part about the soft texture making home slicing difficult may be true, but needs a source. The rest of this paragraph is not really relevant to the article and expresses a strong personal point of view (cf. WP:POV and WP:OR), so I have cut it. Soft breads made in loaf pans with milk, sugar, etc. had been around in the US long before 1928, and not just in industrial bakeries -- see for example the Boston Cooking-School Cookbook of 1894. --Macrakis (talk) 16:32, 9 January 2012 (UTC)