Bread

If there is one thing almost all of us do with bread, it is to save it "for tomorrow." The problem is that most of the time, when tomorrow comes, the loaf that was once soft and fresh becomes hard, dry, and less tempting. However, the reason for this is not as simple as it seems, and the solution may be related to an ancient baking method that has been returning to many kitchens in recent years.

Asa Arbel, CEO of Berman Bakeries, speaks in a conversation with ynet about the return of sandwiches to school and the rise in sales, about 50 different types of bread ("once life was simple – white bread or black bread") and about the high price of non-regulated bread – and does not forget to compliment Eyal Shani.

A listener shared that he eats nine slices of light bread a day and was worried that the amount was hindering his weight loss. I explained to him why the number alone is misleading, what really determines the menu, and which bread is better to choose.