I double checked and industrial bread doesn’t mold because they add E282, E250 etc which are mold inhabitants :) And the lack of moistness is an expression of cheap ingredients, fast process and the end product being premade frozen almost breads that just have to be heated in the store.

The nonindustrial bread doesn’t spoil immediately because… Why would it? Put it in a warm environment with no air access and it will?

No, on the contrary,

Well, if by “spoil” you mean “make inedible”, then moistness makes the bread edible longer (because it slowly evaporates from outside in, and while it does you can still eat the bread). It will be a little stale, sure, but properly stored a loaf of non-industrial bread becomes a dry brick 7-10 days after buying.

The industrial bread becomes sandpaper within 2-3 days.

If by “spoil” you mean “get rotten” then yeah, improperly stored bread could get mold - I was unable to achieve that result at home though, and I literally just keep it in a cotton bag. At the same time industrial bread will get dry very very fast so the likeliness of mold when improperly stored is less.

imagine a higher water content might make it spoil faster.

No, on the contrary, but if improperly stored in the store it could get mold, and it’s more expensive to make.

Then it’s slightly better industrial bread (was it baguette?), but yeah. Leavens or emulsifiers or weird making process lead to it. Like they also used one of the water retaining emusifiers instead of proper starch content - those tend to keep moistness for up to 48h since baking and then it evaporates instantly.

Non industrial bread keeps water longer, but more importantly loses it more gradually and from the outside in (so that at least the “core” is still moist).

(I’m not arguing pro/against breads here, or trying to, idk, shame you for buying baguettes lol, honestly just trying spread the knowledge)

I had an endoscopy (gastroscopy is the word I think?) once (tube from the front and they took something for biopsy) and I cried and gagged with snot during the whole procedure. I concur, I’d rather be out next time I have to have it.

How long does it keep the moistness? Is it still moist the next day? What about day after that?

Crumb must be crumby, but “flesh” of the bread should be moist (do not confuse it with soft). Properly made bread shouldn’t be wet or chewy.

When making bread you add water to the dough. Starch will keep the water and when baking, the flesh should retain it spread evenly. Industrial bread often dehydrates/dries it, as that’s how it works with their emulsifiers or leavens - don’t ask me why though, it’s just my observation.

And you can be sure that dry bread is either old stale bread or fresh industrial bread.

super dry breads

Technically that’s not bread. That’s… Hm… Wheat buttscratcher? Anywho, a proper bread with no industrial processing is moist. :)

Colonoscopy itself is no big deal, you’re out for the whole thing!

I mean if you’re in pain, sure, do it.

Otherwise I recommend staying awake (do ask your doctor though). I had a blast looking so deep inside me, but I had no issues (like tumors or inflammation) and the awful drink actually cured my constipation (the chronic constipation being the reason why I had colonoscopy in the first place).

although swimming competitively helped a bit I’m sure

Swimmers fallacy :)

I mean they have weird taste in Denmark :)

They eat licorice in Denmark, so…

Ooh, I see. Your argument is not that “people with jobs don’t go hungry in the USA”, but “it’s worse in Latin American countries famously exploited by the USA”.

Got it.

Sortition.

I think Democracy (in its many forms) designed with checks and balances is a viable answer to the problem

Yeah, you wish. Electoralism will always work in favour of the wealthy class. Even damn ancient Greeks knew that https://en.wikipedia.org/wiki/Sortition

It’s not like latin america where starvation is much of an issue almost everywhere if you don’t have a job

1 in 8 USians is on SNAP. 1/3 of people on SNAP are employed.

Source: https://www.ers.usda.gov/data-products/chart-gallery/chart-detail?chartId=55416 and this is easier to read: https://www.pewresearch.org/short-reads/2025/11/14/what-the-data-says-about-food-stamps-in-the-us/

Tiananmen square protests were (also) against introduction of capitalism to China, so… you know… (https://jacobin.com/2019/06/tiananmen-square-worker-organization-socialist-democracy)

It’s well secured to not allow internal corruption

Meanwhile in China: from taizi dang, to current and bi-yearly purges because of corruption, including people very close to Xi.

Now you’re a bacon of just ice.

I’ll see myself out.

So usually the agents still need an agent instruction (a prompt). How are moltbots configured so they use and interact the moltbook?