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  #81  
Old 23.05.2011, 20:18
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If you think that I don`t know what it means .Ich bin bereit aufgeklaert zu werden .I always thought it means Germany over every thing ells, I am excluded of course
Quoting from http://en.wikipedia.org/wiki/Deutschlandlied :

The first line, "Deutschland, Deutschland über alles, über alles in der Welt" (usually translated into English as "Germany, Germany above all, above all in the world"), was an appeal to the various German monarchs to give the creation of a united Germany a higher priority than the independence of their small states. In the third stanza, with a call for "Einigkeit und Recht und Freiheit" (unity and justice and freedom), Hoffmann expressed his desire for a united and free Germany where the rule of law, not monarchical arbitrariness, would prevail.
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  #82  
Old 23.05.2011, 20:46
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Re: Bread

To be honest, I don't care where my bread comes from as long as its got a crust on it. The heel is my favorite part. I can take or leave the rest.
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  #83  
Old 23.05.2011, 22:54
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Re: Bread

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Quoting from http://en.wikipedia.org/wiki/Deutschlandlied :

The first line, "Deutschland, Deutschland über alles, über alles in der Welt" (usually translated into English as "Germany, Germany above all, above all in the world"), was an appeal to the various German monarchs to give the creation of a united Germany a higher priority than the independence of their small states. In the third stanza, with a call for "Einigkeit und Recht und Freiheit" (unity and justice and freedom), Hoffmann expressed his desire for a united and free Germany where the rule of law, not monarchical arbitrariness, would prevail.
Strange way to express Einigkeit,Recht and Freiheit,I am lost
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  #84  
Old 24.05.2011, 00:38
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Re: Bread

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Strange way to express Einigkeit,Recht and Freiheit,I am lost
Easy: The text was written at a time where "Germany" did not exist, but 36 countries of Germany nations plus large minorities in Eastern Europe. The text is quintessentially patriotic and does not at all mean that Germany is better than other countries. It means that a German person should have a national identity versus a local one.
The text is probably one of the most peaceful anthems in Europe.
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  #85  
Old 24.05.2011, 01:02
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Re: Bread

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To be honest, I don't care where my bread comes from as long as its got a crust on it. The heel is my favorite part. I can take or leave the rest.
Crotchon, my favorite part too
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  #86  
Old 24.05.2011, 16:29
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Re: Bread

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Hear, hear. All breads have their place. Get the wrong bread and the sandwich is ruined. English loaves are best for bacon, sausage, egg and cress and the humble cucumber sandwiches. Idem the chip buttie. Ditto toast and marmalade or marmite on toast.

Crusty baguettes are meilleur for jambon, steak or jams like strawberry. Sourdough or Ciabatta for cheese, especially grilled cheese. I'm not a fan of focaccia - too greasy for me. With Bratwurst veal sausages it has to be a Bürli and with cream cheese, nothing beats a bagel.

I don't know about 400 to 500 varieties. Wasted on me. My local bakery does a pain vaudois. It's a round, crusty mi-blanc loaf - perfect for mopping up salad dressings and meat juices. I used to love engadiner brot when I was in Zurich, but you can't get down here. Went well with gruyere and cold meat.

My missus makes a great treacle farl. And potato bread, which is awesome with a fry.
this!

debating bread without stating preferences or usage is pointless.

Sour dough bread of course has NOT been imported just for the Germans in Zürich.. I had it when I was a kid in central Switzerland and so have my parents and grandparents... Oh and get your bread from your local bakery, not Migros or Coop.
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  #87  
Old 24.05.2011, 16:47
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Re: Bread

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Sorry Wolli but i do not care how many types of breads you have here in CH if each and every sort (bought from Sprungli or local bakery to Migros/Coop) gets old and dry after 2 days or so.

No matter where in Germany I buy bread it can be eaten and is tasty for up to a week.
True that.. but isn't that something normal? Fresh bread without preservatives quickly gets dry and hard when exposed to air, even if baked that very morning. I just don't know it any different, but what kind of bread doesn't get old? (I don't care much for rye bread which I think stays fresh longer)
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  #88  
Old 24.05.2011, 16:52
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Re: Bread

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True that.. but isn't that something normal? Fresh bread without preservatives quickly gets dry and hard when exposed to air, even if baked that very morning. I just don't know it any different, but what kind of bread doesn't get old? (I don't care much for rye bread which I think stays fresh longer)
rye bread which to me is a basic bread is what I had in mind..
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  #89  
Old 24.05.2011, 16:57
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Re: Bread

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rye bread which to me is a basic bread is what I had in mind..
Ok, but that's a completely different bread, we're comparing oranges and apples no ? If a German sour dough (one of my favourite breads) doesn't get dry after 2 days I'd be pleasantly surprised.
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  #90  
Old 24.05.2011, 16:59
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Ok, but that's a completely different bread, we're comparing oranges and apples no ? If a German sour dough (one of my favourite breads) doesn't get dry after 2 days I'd be pleasantly surprised.
Of course, you must take care for correct storage.
If you just let it lay open, it will dry out.
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  #91  
Old 24.05.2011, 17:03
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Ok, but that's a completely different bread, we're comparing oranges and apples no ? If a German sour dough (one of my favourite breads) doesn't get dry after 2 days I'd be pleasantly surprised.
you are maybe missing my point which was that I'm yet to find bread in CH ( rye or not) that does not go dry or stale after 2 days. Not the case with breads bought in DE. I also do not buy bread in super markets usually but even your Kaufland variety beats anything I've had from your local Swiss bakery..perhaps it is the Uster area bakeries which suck.. don't know
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  #92  
Old 24.05.2011, 17:05
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Of course, you must take care for correct storage.
If you just let it lay open, it will dry out.
what is your definition of proper storage?
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Old 24.05.2011, 17:16
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Re: Bread

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you are maybe missing my point which was that I'm yet to find bread in CH ( rye or not) that does not go dry or stale after 2 days. Not the case with breads bought in DE. I also do not buy bread in super markets usually but even your Kaufland variety beats anything I've had from your local Swiss bakery..perhaps it is the Uster area bakeries which suck.. don't know
Is it possible that the Swiss bread goes stale quickly because it has fewer preservatives?

Our home-made stuff goes off after 2 days...

Just sayin'
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Old 24.05.2011, 17:22
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Re: Bread

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what is your definition of proper storage?
This way buy it fresh every day
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Old 24.05.2011, 17:27
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Is it possible that the Swiss bread goes stale quickly because it has fewer preservatives?

Our home-made stuff goes off after 2 days...

Just sayin'
did you read any of the other contributions? remember the bits about quality of grain? and the opinion of a baker about Swiss ingridients? huh?
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  #96  
Old 24.05.2011, 17:33
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Re: Bread

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This way buy it fresh every day
While it's nice to have fresh bread everyday, I'd hate to go shopping for it everyday.
When living in Thurgau, I ordered the Hofpfisterei-Bread (they do mail-order) and had it sent to my parent's place in Germany, where I picked it up, cut the 2kg breads into four pieces, put them into plastic bags, shuttled them back to my place in Thurgau and put them in the freezer there.
It didn't really make much sense from a carbon-footprint point of view, but I didn't care.
Since living in Zurich, I don't have time for this anymore. :-(
Proper storage, as I said, is a bread crock (Brottopf).

Also, the harder the crust, the less humidity evaporates.
A Zopf is not meant to sit there for a week....


Conclusion: (good) rye bread is the new brown sugar (at least to us Germans...)
;-)
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Old 24.05.2011, 17:36
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did you read any of the other contributions? remember the bits about quality of grain? and the opinion of a baker about Swiss ingridients? huh?
No of course not. Why would I let other posters ruin my opinion.

Besides, who said anything about using Swiss flour? As for other ingredients, I don't think the sugar, yeast, water, butter or salt will make much difference.
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Old 24.05.2011, 19:49
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The prices however of course reflect the fairly small farms producing the stuff. It is not so much a problem of the bakeries but of the farming side. Which by international comparison are extremely inefficient (due to lack of size) and therefore are highly subsidized. Farms from neighbouring areas in Germany for example cannot get into the Swiss market as not being CH-subsidized.
Could you please elaborate on:

-subsidies causing high prices
-subsidies as a trade barrier
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