There's so many ingredients in the stuff that I'm unable to pronounce.....
Does anybody know which one prevents mold?
It does if it's preservative free.
Used to be BHA and BHT, but I guess those fell out of favor. So, they either stopped using them, or changed their names.
Calcium propionate seems to be the popular one right now, along with potassium sorbate. The preservatives are generally identified as such on the ingredients list, or at least the main preservative is.
Last edited by acptulsa; 08-15-2015 at 09:14 AM.
Originally Posted by Swordsmyth
Mine molds, it's pretty hard to stop non oily, simple carb food from molding. Lightly wet the next one you buy and leave it out in the open for a couple of days and see if it still doesn't mold.
All the preservatives in it. Bread in the grocery stores isn't "Fresh."
When I make my own bread in three days it begins to mold.
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If there was a food safe preservative that prevents mold someone would have figured out to put it on $8/lb strawberries and get them to last longer than a day.
If such a chemical existed it would revolutionize mushroom farming and the cost of oyster mushrooms would plummet.
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The stuff I buy does. Maybe you live in a dry climate?
It molds here but not like the homemade stuff, sometimes the store bought variety can go over a week in the cupboard not counting how long it sat at the store...
Home made, like Donnay says 3-4 days tops...
You must get different bread than I do, but then I pick my bread according to which one does not have a gazillion artificial ingredients.
I just wish someone would come up with creative packaging. It's just the ole lady and myself so at least some of the bread in an average sized bag is going to go stale or mold. I'd like to be able to buy a "loaf" that contained 8 slices white wheat, 8 slices sourdough and 8 slices of rye. Or some combination like this.
Last edited by phill4paul; 08-15-2015 at 11:24 AM.
We tried homemade bread but gave up after few weeks mostly due to time/effort it took. That stayed fresh for 3-4 days.
Back to this bread that lasts months in freezer and have not seem molded after 1-2 weeks in fridge.
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I have a loaf of Pepperidge Farms Pumpernickel that's almost 2 weeks old in the cupboard, good as new....
There can't be much real in it.....
Part of the confusion is how whole grain and pumpernickel breads last longer than regular white or wheat bread anyway. Oh I am sure these referred to are loaded with preservatives too, but as a kind of bread the drier harder kinds naturally last longer than the ground flour varieties anyway. You would need to compare oranges to oranges, or in this case whole multigrain vs whole multigrain and pumpernickel vs pumpernickel to really get a handle on what's going on.
Courser ground breads seem to last longer. Also, humidity, light, heat. Everyone keeps their house differently and live in different climate zones.
If the bread you made is moldy in 3 days, and the bread from the store isn't, then the bread that isn't moldy is the fresh bread, and the bread that is moldy is the moldy bread.
If bread doesn't get moldy as fast, that's a good thing.
Perhaps the loaf size is too big? Like I mentioned above everything seems to be super sized and marketed to a family of 8. If it were marketed in half loaves that is all I would buy even paying a nominal price increase for packaging.
I've been eating Roman Meal bread for over 60 years now, and I still really like it. After a while it starts getting moldy too.
Then the squirrels and the birds get to share what's left with whatever other critters also want it.
Enough with your human privilege! Do you really think those animals and birds want your filthy handouts? You should feel thankful to give them the freshest bread while you eat whatever is left over.
Roman Meal has got to be racist too!
Don't you feel guilty now?
Nah, it supposedly uses the recipe that the legions baked and ate.
Bread from the grocery store, doesn't even taste like bread used too. There is something about the texture. I've been threatening to purchase everything I need to make homemade, organic breads, store in the freezer.
My weight continues to drop, because I would rather eat nothing than eat the chemicals they want us to eat.
I just bought this bread yesterday, only because I had a coupon. It's supposed to be Rudi's bread, organic, but the label recently changed.We tried homemade bread but gave up after few weeks mostly due to time/effort it took. That stayed fresh for 3-4 days.
Back to this bread that lasts months in freezer and have not seem molded after 1-2 weeks in fridge.
If bread went moldy in three days and it took a day to ship it to the store, folks would be upset that their bead doesn't keep very long.
Checked my last Costco ciabata bun. A week old, no refrigeration. It's moldy. The apple pie was moldy after 4 days (no refrigeration).
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2 days ago I had to throw out an unopened package of Mission flour tortillas. The ziploc seal didn't keep the mold out. Homemade bread is something I've rarely had in my life.
That's true It's kind of an unnecessary evil. The solution is to find a safe preservative, which I'm sure exists, but no one wants to pay for.
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Growing up, my mom baked the bread we ate and a few things I remember about it is
Refined flour breads last longer than unrefined/brown flour breads, whole wheat last longer than white bread. Everything being equal, adding cinnamon preserves the bread longer than bread without it and brown sugar and molasses shortens the shelf life of breads.
uh, yeah. that is what I was thinking..
I am a cooling specialist. all Refrigeration does, is to retard what is already there.
the "mold" was already in the bag.
Our critters are very thankful for any thoughtful human attention or kindness, whether moldy or not. It's usually gone before the day is out.
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