LOL, I confess when I saw Graham's post under the Technical Forum, I thought it was this kind of culture he was referring to.
I'm finding making the kind of bread found in 'western' countries, more specifically, sourdough breads, a lonely pursuit. In Malaysia, or possibly in many parts of Asia, preference is for soft and sweet breads/buns with all sorts of fillings. I can tell that these breads are full of improvers and softeners. [url=http://www.thebakerscottage.com.my/bunsdetail.asp]Click here for examples[/url]. In my opinion, if not for their fillings (red bean, sambal, custard, and etc), the breads are practically characterless carbs made from bleached flour. To make the kind of breads I like, I've to source my flours from organic outlets for unbleached/wholemeal flours. My family, who are fans of sweet-filled breads, are slowly but surely beginning to appreciate 'real' bread, as my skills improve.
Sigh...I'm wondering if tastes will ever change for more flavourful breads. To each his own, I guess.