So if przylepka only refers to that end piece of loaf, what term is used for the outer layer of each slice which in England we also term as being the crust of the bread?

I don't know what's the point of digging out a 3-year topic, but answering to the original question, the end piece of a loaf of bread is, at least for me, przylepka.Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). Dad was therefore bilingual Polish-English, with the language being the dialect of late 1800s/early 1900s Polish-speaking "Austria" (due to the third partition of Poland which ended at the end of WWI).

We produce kvass using the traditional 5-phase method and depending on the amount of bread needed, the important ingredient of which is acid. It's not very specific is it and French pastry is often used for savoury dishes so it seems odd to refer to it as cake. I've always found that interesting and a little odd here, that some people don't consider it bread if it doesn't have certain types of flour, especially as there are so many types. They eat a spongy white bread looking like a pack of cotton wool, without any colour, taste or smell, they also have some darker breads with some seeds, etc, but don't even they taste like the cheapest Polish white bread! You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad.Today things are reversed, and what is known as chleb (Baltonowski is typical) may contain only 10% - 20% flour and the rest wheat, because rye is now dearer.