Wizard of Id by Parker and Hart for October 06, 2022

That one costs more.

Yes. You can now get it over-the-counter. It’s still prescription strength.

Mmmmm, chemistry! Scientific names are nothing worth freaking out over on their own.

For those too lazy to Google those:

https://en.wikipedia.org/wiki/Potassium_bromate – Potassium salt. Widely banned from use outside the USA. Category 2B carcinogen; many bakers and producers have stopped using this voluntarily; keep an eye out for this one, because cancer sucks.

https://en.wikipedia.org/wiki/Sodium_stearoyl_lactylate – Food addititive abbreviated SSL. Non-toxic, biodegradable, and usually made using biorenewable feedstocks. Safe and effective at improving the mix tolerance and volume of processed foods.

https://www.foodingredientsfirst.com/news/ammonium-phosphatide-e-442-approved-for-use-in-the-us.html – Lecithin (E 322) alternative used for manufacturing of chocolate and vegedtable fat based coatings; lowers the plastic viscosity in liquid chocolate masses as an emulsifier. Considered safe and non-GMO, while Lecithin was often GMO concerns as it comes from soybean plants which could be GMO plants.

I never read ingredients. It is too depressing.

Man does not live on ammonium-phosphatide alone

If you think the bread label is bad. Try reading the labels in the stores that the Wiz goes to shop for his potions.

Water, Yeast, Flour, Salt, Sugar = Bread, it couldn’t be more simple, but you got to do something with that fancy degree in food science!

This is what happens when the cartoonist pauses to read the labels at the store.

Wonder if it is still bread.

Time to invest in a bread-making machine, Blanche?

I recognize several of those words from my high school science class.

Periodic table for the win!

and it’s gluten free. Phew!

Well THANK YOU. Now my toast tastes funny. Just let me eat in peace and die slowly, okay?

or easier stuff to understand what’s in it.

I make my own bread. Bread flour, yeast, salt, water.

Well, okay, I use a cooking spray on the pan. Sigh.

OK give her the all natural, moldy bread with worms.

My lovely wife bought sourdough bread at the grocery store the same day I made some at home. Five days until my homemade was showing mold, eleven days until the store bought was showing, while stored in the same conditions. The fruiting bodies of mold are visible two or three days after mycelium begin growing inside. If you hate mushrooms, throw your homemade bread away after three days.

There is a local bakery that makes bread with no preservatives and it has a shelf life of only a few days. We buy a loaf every Friday and it’s so delicious it’s gone by Sunday.

I grow all of that on my farm. You should see the partially hydrogenated oils that we press. To die for.

Yes, but you can’t get allergy meds

She’s getting the deluxe bread!!

Thanks for looking up the facts. Good job.

I am a retired baker and only what nature puts in the wheat is what goes in 0ur bread. That was a few years back.

Why I make my bread from scratch using wild yeast.

A prescription for bread?! Those hard to pronounce words threw Blanche off.