> And here I thought “Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom”.

Yes, but write out all the chemicals inside them the way you did for the wonder bread.

> As an aside, anyone thinking you need all those ingredients in bread should try baking their own loaf.

As a British expat living in NYC, I am mostly able to find a good freshly baked loaf on the way home from work. On the occasions we can’t, my Polish wife will bake her own loaf, as we would never eat the extremely sweet breads typically found in bodegas/grocery stores. And yes, she only uses 4 ingredients.

I just don’t think it’s superior because of some false pretence about the number of ingredients.

So in other words you don’t eat that yourself and prefer to eat either high end quality food (that’s unlikely to have questionable ingredients and tastes good) or bake at home? Seems we are not so different after all.

So why defend the ingredients intended to make bread last longer and appear fresher than it really is?

Co to ma wspólnego z faktem, że żona pana jest Polką?

> So in other words you don’t eat that yourself and prefer to eat either high end quality food (that’s unlikely to have questionable ingredients and tastes good) or bake at home? Seems we are not so different after all.

Sure -- I never said we were different about what we might choose to eat, but instead why we might choose it.

> Co to ma wspólnego z faktem, że żona pana jest Polką?

That we're both Europeans: it's directly relevant to the OP article and subsequent commentary in this thread.

> That we're both Europeans: it's directly relevant to the OP article and subsequent commentary in this thread.

xD