11-15-2024, 12:30 PM
(responding here so as not to derail and ick out the other thread, and also to shamelessly bump this one)
Most bread no longer seems to get stale, but seems to grow mould almost immediately. It's really gross. I suspect that pre-packaged shelf bread is bagged with some kind of inert gas like nitrogen? It certainly seems to last for weeks on the shelf, but starts going mouldy almost immediately after opening. There could also be some kind of variety of mould spore that has evolved, either deliberately or by happy accident, to serve the purpose of "immediate consumer" capitalist optimization. Perhaps some kind of increased water content or other ingredient to make the cost-to-weight ratio more profitable? It is also almost impossible to find shelf bread in America that isn't loaded with way more added sugar than necessary.
Plus don't get me started on the huge voids in machine-mixed, poorly proofed bread in grocery store bakeries. It's annoying. Even if the flour used hadn't turned to sickening garbage, I'd still probably be avoiding store-bought bread for that reason alone.
(11-15-2024, 06:09 AM)CCoburn Wrote: Moldy Bread?
I recall seeing something in here about using bread before it gets moldy or something to the effect, but I'm not finding it on a quick skim.
Anyway, I mostly just keep my bread in the freezer and use it frozen. Bread thaws out extremely fast and will likely be thawed by the time you're done prepping your sandwich or whatever it is you're using it for. I mean, if you're really fast and whip out a sandwich in less than a minute then maybe twenty seconds in the microwave should be good, but you just don't want to leave it on the counter and make sure you just take what you need and then right back in the freezer so it's not being continuously thawed and refrozen.
I suppose you could also just keep it in the fridge which is better than room temp where it's liable to get moldy in a few days, but I just freeze it. I have no issues with using frozen bread.
Most bread no longer seems to get stale, but seems to grow mould almost immediately. It's really gross. I suspect that pre-packaged shelf bread is bagged with some kind of inert gas like nitrogen? It certainly seems to last for weeks on the shelf, but starts going mouldy almost immediately after opening. There could also be some kind of variety of mould spore that has evolved, either deliberately or by happy accident, to serve the purpose of "immediate consumer" capitalist optimization. Perhaps some kind of increased water content or other ingredient to make the cost-to-weight ratio more profitable? It is also almost impossible to find shelf bread in America that isn't loaded with way more added sugar than necessary.
Plus don't get me started on the huge voids in machine-mixed, poorly proofed bread in grocery store bakeries. It's annoying. Even if the flour used hadn't turned to sickening garbage, I'd still probably be avoiding store-bought bread for that reason alone.
