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I’ve eaten shredded wheat for breakfast a thousand times and every time I hit the same wall. It tastes divine when it’s been in milk for 30 seconds but once you hit the 3-5 minute area the bowl is desolate and bare of any crunch or flavor. I feel as though I may have to start eating this cereal by pouring two or three pieces in milk at a time to avoid the soggy inevitably. I stopped seeking it years ago for this very issue but my breakfast this morning wasn’t from my own kitchen. Does anyone else suffer from this fast soaking cereal dilemma?
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- 1 year ago
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