Vogel ruined their bread?
Not a bread expert, but have enjoyed Vogel's bread for years. Has anybody else noticed a change in recent weeks? Their bread, particularly Soya/Linseed is much drier and comes out like a rusk when toasted.
They tell me that they have not changed ingredients but have adjusted processing to reduce incidence of what they call "broken slices" (which, to me,was an occasional nuisance, but tolerable).
If they don't change back, I will have to look for an alternative - any suggestions?