Among those kinds of food which the good housekeeper should scrupulously banish from her table, is that of hot leavened bread....I believe it more often lays the foundation of diseases of the stomach, than any other kind of nourishment, used among us.
Most brown bread is merely white bread with a fake tan.
it still astounds me, after forty years, that there is no good bread between Chicago and San Francisco.
I have tasted but little bread in my life. It has been mere grub and provender for the most part. Of bread that nourished the brain and the heart, scarcely any. There is absolutely none on the tables even of the rich.
The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.
There's a certain kind of dark-crusted sourdough bread I'm incapable of resisting. A sixth sense alerts me anytime I veer within a three-block radius of a bakery offering tangy country loaves with mahogany crusts. Without fail, I'll make my way inside and buy one, even if there's already half a loaf growing stale on my countertop.
When I'm home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie and cakes.
There's something clean, simple, and even detoxifying about a loaf that contains nothing more than the best stone-ground, whole-meal flour, salt, yeast and water.
