> Sort of grossed out by normal grocery store honey wheat sandwich bread now. Behaves like foam.

Does not go stale, does not grow mold, does not turn rock solid after a few days.
Saw a demonstration where it was squashed & bounced back like a nerf football.
I have a breadbox cabinet where the same loaf of bread sits for weeks, maybe months. Other things get moldy in there.
Some Thomas’ English muffins from January in there, not moldy or stale.
My god, an xtra large pack of flour tortillas in there, maybe from before Christmas. Still the same.

I don’t want to eat or serve this crap anymore.

I lived in Europe as a kid & the bread became a rock lobster in 2 days, and the freezer not big enough to hold portions of frozen good bread to thaw as needed.