Re:Much fridge food ‘goes there to die’
by astura on Friday August 30, 2019 @11:15AM
(#20839406)
Refrigerated bread doesn't mold as fast, bit it gets stale faster.
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Yup, I would rather have slightly stale than moldy bread. And it does not get that stale that fast.
It's weird, in my experience, bread almost never goes stale. It goes bad by going moldy. I wonder if the bread I eat (usually the industrially produced wheat bread) has higher moisture content than breads of yore.
Re:Much fridge food ‘goes there to die’
by bryanlarsen on Friday August 30, 2019 @12:28PM
(#20840093)
Are you keeping it in a plastic bag? That traps the moisture that lets it mold. A proper bread box is designed to let bread dry out slowly so it doesn't mold.
A lot of what's added to industrial bread is indeed to avoid staling. Doesn't have much to do with moisture.
http://www.daveskillerbread.com/100-whole-wheat
> INGREDIENTS: Organic whole wheat (organic whole wheat flour, organic cracked wheat), water, organic dried cane syrup (sugar), organic expeller pressed canola oil, organic wheat gluten, organic molasses, organic cultured whole wheat, sea salt, yeast, organic vinegar.
Is it the vinegar?
The extra gluten and the relatively large amount of sugar. That bread is also unusual for not including various enzymes and glycerides.