Pan rápido no

 Los pérfidos le llaman Chorleywood bread proccess: CBP. Un comentario sacao de The Idler magazine:

"Andrew Whitley, has been waging a campaign against fast bread for some decades: “CBP has turned out to be a culinary and digestive disaster. Traditionally, most bread was fermented (allowed to rise) for many hours, often overnight. The CBP used high-energy mixers and a slew of chemicals to make a very white loaf in double-quick time. Only if you let dough ferment for long enough can naturally occurring beneficial bacteria work to make the breadmore digestible, nutritious and tasty. Most British bread is made too quickly for these bacteria to have a chance.”

haz tu propio pan, goder!