Bread that doesn't mold?
 

I just realized I have not seen mold on bread or tortillas for a while. Not that I normally have moldy stuff laying around but my son had a birthday in mid May and I had some hamburger buns that were accidentally left in the trailer. They have a "best before" date of 20 May. they are as soft as the day they were bought and...NO MOLD!! Is this due to global warming or the nuclear fallout of Japan, sunspots? Is this stuff safe to eat? I am not eating the old buns but is the new stuff safe I.E. long term effects? I guess I will just start making my own bread again. :confused:

I've found that certain bread will mold, and some don't. I'm not sure what the difference is, ut it is weird. If the mold doesn't even want to eat it.....

I'd guess it has something to do with the enriched flour they use in cheap white bread and tortillas.
My favorite local natural hippy bread will mold up in less than a week, which makes it difficult for me to get through a loaf by myself.

The company I work for is developing a line of automated bread making equipment that makes fresh bread from raw materials with no preservatives. It gets somewhat "hard" after one day and will grow mold in less than a week if left out in the garage in a plastic bag.

Higher humidity = quicker molding...

If the package was never opened, they don't mold as readily.

Even if opened briefly, mold is more likely.

Bread is easy... what I want is some automated BEER making equipment.

How about that mold that grows on rye? http://forums.pelicanparts.com/suppo...s/dazzler1.gif

When I had to go gluten free (celiac disease) I started making all kinds of GF breads.

Without fail they all would start molding within 3 days. And it's DRY here.

My guess is the types of flours being used.

It was embalmed at the bakery. Unpreserved bread will mold in a few day unless it's kept cool. Mold is everywhere, it just needs some carbohydrates (sugar) and water to grow.

These buns had been opened and I live near the beach, it is pretty humid here this time of year.
Does anybody here know anything about Calcium Propionate? I remember Lecithin (sp) being added as a preservative but the stuff still molded.
It is scary that the mold won't even eat it!!

I noticed the same thing with a package of hambuger buns that got left around last year
What's this stuff made of?

For whatever reason, I've found that Sheepherder's Bread resists mold far longer than any other type of bread.

And it tastes great, too.

Twinkies? :D

Look at the ingredients list and tell me if you like it:

http://www.labelwatch.com/prod_results.php?pid=162507

At my house 90% of the bread is home made. Ingredients list: Flour, Water, Yeast, Salt. Yes it molds after 5 days in a ziplock. Freezing half loafs takes care of that no problem.

George

:D You just reminded me of one of the guys I shared an apartment with after I graduated from college ('73).

He was a biology major... knew all kinds of reasons to avoid regular store bought bread and only ate freshly baked bread from a bakery near the apartment.

His reason?

"If nothing else will eat it, why should I?"

He had a lot of funny/wise sayings like that... he was part mountain man and part Yogi Berra. Great guy. I came home one day and he was cooking a beef tongue... it was too large to fit completely in the pot with the lid on... hanging out about 5-6." :)

Thats interesting. I have 3 coeliacs in my family (wife and 2 kids). Their gluten free bread that we buy is sometimes moldy right out the packet.

Same in our house George :). Every 2 - 3 days I make a loaf of Artisan bread. Same ingredients as you use. My trusty Kenwood does all the kneading so apart from waiting for the dough to rise etc it's a fuss free process.

Lebanese bread I buy regularly as we all like it for lunches but even that is not as nice as it used to be here.

Can't stand 'supermarket' bread...for other really good bread varieties I wait til I can get to the market where the little bread shops sell "real" bread ;).

this

Baking bread also saves money ... a decent loaf of bread is $6 around here - we can bake one twice the size for about $.50 using ingredients from the warehouse store. You save $10 or so every time you bake, but it adds up with a family that goes through bread quickly ... Like Lisa said, the time investment is minimal if someone is at the house anyway and can do the proper steps at the proper time. It literally takes only 10 minutes labor.

George