The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
the grocery store bread had sugar added to it on purpose because when you bake it the sugar does not evaporate it stays in the bread and the sugar is hygroscopic meaning it holds on to water is a phenomenon that the food industry uses called water activity okay and so it will hold on to water and so it will stay spongy and it will not
Every Sunday: the week’s new conflicts and verdict changes — and nothing else.
Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
Would love a "what would change this verdict" RSS feed. Sign me up if it exists.
the sugar doesn't boil off when you put it in the oven water does so it acts as a humectant it that's why it's so much moister when you have store-bought bread exactly that's why if you threw a loaf of bread at my head it would just bounce off is because it's kind of spongy right
So if you buy a loaf of bread at the bakery, how soon before it stales? Two days, typically. Two days. If you buy a loaf of bread at the grocery store, how long before it stales? Ten days. Three weeks. Yeah. Why? They're both bread, right? Well, what they did in the grocery store bread was they added sugar very specifically because the sugar doesn't boil off when you put it in the oven. Water does. So it acts as a humectant. That's why it's so much moister when you have store-bought bread.