White sliced; what’s it for?

Spent a week in the Outer Hebrides with my son recently.  Fantastic scenery and stayed in some very comfortable B&Bs serving good food, except, along with the delicious cooked breakfast, came white sliced toast or, if we were lucky, brown.  After a week I was dying to get back to my sourdough, granary and the like.  As a plant scientist once told me the soil was only there to hold up the plant, I think this sort of bread is simply there to keep your hands from getting messy and to convey butter and marmalade to your mouth without spilling too much.  Is it cheapness (though it is not that cheap) or convenience which drives people to use this pap?


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