bread today is mass produced with rapid techniques that leave the gluten in the final product, whereas bread used to be slowly fermented, rising over 24 hours to several days.
It was the yeast they could do.
It took so long for the bread to rise, the bakers were always loafing.
(A little rye humor never hurt.)
20 posted on 09/07/2014 9:38:48 AM PDT by chajin
("There is no other name under heaven given among people by which we must be saved." Acts 4:12)
You must think we are glutens for punishment in regards to your rye humor!
22 posted on 09/07/2014 10:13:58 AM PDT by Jack Hydrazine
(Pubbies = national collectivists; Dems = international collectivists; We need a second party!)