Now, for the thought provoking thread of the day!
 

Why does whole wheat bread get moldy so fast?

I swear that stuff is on the brink of turning green the day you take it home from the store. I LOVE whole wheat bread and have a couple pieces with breakfast each day. Last week I pulled had some in the morning, and because I know it tends to turn green quick, I looked it over before putting it in the toaster. At lunch time I pulled the same loaf out of the pantry to make a sammich and yep! moldy. I might have to go to buying half loaves because we seem to throw out about half of it due to it getting moldy. I know, I know... put it in the fridge! Nope can't stand my bread like that.

Deep thoughts and pressing issues...

Put the bread in the freezer.
You are just toasting it anyway and it shouldn't be a problem.

At least in the summer, we keep it in the fridge. Lasts much longer.

Too bad you didn’t post this in PARF. Could have blamed Biden while others blame Trump.

Can't do it. It makes a difference. I can't explain it but it does. Plus I like to make my sammiches with it too. Nothing ruins a good ham sammich like bread from the fridge or freezer.

It has to do with the amount of preservatives put into it. In Europe, people buy their daily bread, daily.

Only in America do we expect things to last forever. You can buy bread that will last two weeks, not sure I’d eat it. If you want the really good stuff, make friends with someone at a McDonald’s and get a supply of their buns. Apparently, they last indefinitely.

A better question is why is it so hard to find a good baguette in America?

But don't they have to put roughly the same preservatives in a loaf of white bread (am I allowed to call it that? :) ) ? The white seems to last quite a bit longer than the whole wheat we buy.

The amount of preservatives put into bread is up to the guy that makes it. The good stuff has no preservatives in it whatsoever.

Most likely, there’s also sugar in the bread that you’re eating.

And, if you’re buying from a grocery store, there’s no telling when that bread was actually first baked. You’d like to think it was fresh, but maybe it’s not as fresh as you think.

Maybe try another brand, or another supplier.

My guess is that the bleaching process in white flour kills more of whatever allows the mold to grow.

We typically buy a loaf and put it in the freezer, keeping a few slices out for use in the next day or so. Then pull some more out as the bread gets consumed.

We still end up tossing a slice or two but no where near as much as when we buy a fresh loaf and are away from the kitchen for a couple days.

That's the thing! Across several brands it doesn't seem to matter. I might have to take up making bread as a new hobby.

My first summertime job (1970) was delivering bread for a small organic bakery.
From the time it was bagged until turning green was only 2 or 3 days..depending on if the store that it ended up at had a/c.
None of the breads had any preservatives.

One of the items he baked were rye cakes. Frisbee size and shape...about 3 inches thick. Delicious.

It's a perfect environment for mold growth. Yeast is a type of fungai. Heat, moisture and an organic food source. Elinate any one of the three and the mold will not grow. The plasitc bag acts as a greenhouse.

You can control mold growth in your home by controlling or eliminating any one of the three as well.

Not just bread. My local Acme really pushes dating on it's fruit. I frequently see mold on berries within two days of purchase. Yes I know that the fruit is much older by the time it reaches my store so I only buy it JIT for consumption.

Nothing worse than looking forward to a nice raspberry or blueberry, opening the container and finding white fuzz growing on it.

Im pretty sure I just ate an english muffin that was on my refrigerator for 2 months.

Nothing green and toasted with butter.... Yumm.

Wondering about all the shiaty preservatives.... I probably took I five years off.

+1 put it in the fridge it will last for weeks.

Just a thought as I have never tried it . Place the bread loaf in the sealed container of choice ( think Tupperware ) . Add dessicate packs to absorb the moisture/humidity . If that works then figure out the most cost effective way to purchase desicate packs . No clue if it will work but the theory is sound .

Put it in the fridge.

Your Vash test results came in. You're positive.

^^^^ This. I was thinking the same thing when I read the first post.

I grew up with home made bread.
Started with wheat, ground it into flour as needed for a batch.
Gotta keep the bugs outa yer wheat.

We used a vitamix to make the flour.
From there a dough hook on a kitchen mixer to get it into dough.
Then put in oven.

With modern tech, it isn't as much work as it used to be.