The article does seem to have forgotten completely about the existence of modern wholemeal bread. I understand that people do buy white bread, but I can't for the life of me understand why.
> Flour can be engineered into a series of deeply likeable textures, from the softness of sponge cake to the crispness of a cracker to the custardy satisfaction of a Yorkshire pudding.
I have the opposite view: who on Earth eats wholemeal bread and why would they subject themselves to that, when there's perfectly good and tasty white bread available?