Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 Home baked bread (and some store bought)?kept in plastic develops?mold very quickly.? On the other hand, most?store bought can be kept for months without growing mold.? I recently tried an experiment and kept some Arnold's 100% whole wheat bread in the bag it came in on top of my fridge for at least two months.? The bread did not develop mold.? I often wonder just what they put in there...scary thought. Paper wrap will cause your bread to dry out very quickly.? Keeping bread in the fridge can prohibit the growth of mold but also?tends to dry out the bread.? Your best bet is to put sliced bread in the freezer and use it as needed.? Even freezing bread can dry it out somewhat.? No real easy answer on this. TM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 I freeze my breads Donna Sent from my Verizon Wireless BlackBerry TendrMoon Wed, 11 Mar 2009 12:09:50 Re: How to keep bread safe? Home baked bread (and some store bought)?kept in plastic develops?mold very quickly.? On the other hand, most?store bought can be kept for months without growing mold.? I recently tried an experiment and kept some Arnold's 100% whole wheat bread in the bag it came in on top of my fridge for at least two months.? The bread did not develop mold.? I often wonder just what they put in there...scary thought. Paper wrap will cause your bread to dry out very quickly.? Keeping bread in the fridge can prohibit the growth of mold but also?tends to dry out the bread.? Your best bet is to put sliced bread in the freezer and use it as needed.? Even freezing bread can dry it out somewhat.? No real easy answer on this. TM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 I freeze mine, too. M On Wed, Mar 11, 2009 at 12:16 PM, <thelilacflower wrote: > I freeze my breads > Donna > Sent from my Verizon Wireless BlackBerry > > > TendrMoon > > Wed, 11 Mar 2009 12:09:50 > > Re: How to keep bread safe? > > > Home baked bread (and some store bought)?kept in plastic develops?mold very > quickly.? On the other hand, most?store bought can be kept for months > without growing mold.? I recently tried an experiment and kept some Arnold's > 100% whole wheat bread in the bag it came in on top of my fridge for at > least two months.? The bread did not develop mold.? I often wonder just what > they put in there...scary thought. > > Paper wrap will cause your bread to dry out very quickly.? Keeping bread in > the fridge can prohibit the growth of mold but also?tends to dry out the > bread.? Your best bet is to put sliced bread in the freezer and use it as > needed.? Even freezing bread can dry it out somewhat.? No real easy answer > on this. > > TM > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 I do too. ~Tee - Marilyn Daub Wednesday, March 11, 2009 11:35 AM Re: How to keep bread safe? I freeze mine, too. M On Wed, Mar 11, 2009 at 12:16 PM, <thelilacflower wrote: > I freeze my breads > Donna > Sent from my Verizon Wireless BlackBerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 Just eat it up quicker. So this is probably less of an issue for my family than for others. I bake bread every other day and there's usually a scuffle about who gets the last piece. I make up dough once a week and freeze the loaves for later (I hate frozen bread, but I don't have a problem with baking a previously frozen loaf). I have a family of 4 at home and a loaf every other day seems about right except in summer when we eat more sandwiches and then we need it more often. I just cover the bread with a tea towel until we need to eat it (unless we get rats - which happens occasionally and then the bread lives in the microwave along with anything else not in glass or metal). Also we rarely get to 35C where I live. I have a bigger problem getting my yeast to rise in my too cold house than food spoiling on the counter. If you don't have a house of piggies like I do, have you looked into smaller loaf pans so you can use it up before it goes bad? Tameson in NH - " Sushma KK " <sushmarasoi <indian_cookery; <Kraft-Meals-Made-Simple >; ; <vegindianrecipes > Wednesday, March 11, 2009 11:35 AM How to keep bread safe? Hello everyone, Which is the best wayto keep bread: 1. In a plastic bag or a paper wrap?? 2. If the temperatures is 35 degree centigrade, then should it be kept in the fridge?? 3. Any advice?? Sushma KK Add more friends to your messenger and enjoy! Go to http://messenger./invite/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 I bake one big loaf of whole grain sourdough artisan bread a week for the two of us. The dense, chewy crust and the fact that the dough has fermented overnight prior to baking keep the bread fresh all week. We just cut slices from one side of the round loaf and then stand it upright on its cut side to keep it from air drying, and cover it with a cloth. The covered loaf sits on the kitchen island in perfect safety. No rats or mice would dare enter my kitchen! LOL ~ irene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2009 Report Share Posted March 11, 2009 If you are using homebaked bread, make sourdough, it lasts longer, maybe around 3 weeks(!) before molding and has a lower glycemic index as the simple sugars in the loaves are greatly reduced; this sugar is the easiest most basic food available to microbes and the fastest spoiling. Also the culture can make the medium quite acidic. My on hand evidence shows that baking doesn't entirely kill the lactobacillus in the sourdough culture, so it can keep on fighting against foreign invaders, the same way as it preserves yogurt. Homemade yeast-risen bread with full normal sugar content is the shortest lasting because it contains high amounts of simple sugars and no preservatives. Store bought contains preservatives (I think BHT? Or maybe they use something different now.) My advice if you want to keep the bread for months, either freeze the baked loaves to best conserve your baking time or (best bet) keep the whole grain in the sacks and mill only the amount you are going to use to make bread in the next few days. Whole grain wheat or rye dried and stored in sacks can last for years; sealed in nitrogen filled buckets, it can last for decades. Remember the Egyptian kamut that was supposedly recovered from vessels in the Pharoahs' tombs and replanted recently after millennia. Might be though that bread is best when consumed fresh. Just a thought(!) Slim , Sushma KK <sushmarasoi wrote: > > Hello everyone, > Which is the best wayto keep bread: > 1. In a plastic bag or a paper wrap?? > 2. If the temperatures is 35 degree centigrade, then should it be kept in the fridge?? > 3. Any advice?? > > Sushma KK > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2009 Report Share Posted March 14, 2009 .....so following this logic, does all sourdough bread tend to last longer? -Jacki in FL , irene wrote: > > I bake one big loaf of whole grain sourdough artisan bread a week for > the two of us. The dense, chewy crust and the fact that the dough has > fermented overnight prior to baking keep the bread fresh all week. We > just cut slices from one side of the round loaf and then stand it > upright on its cut side to keep it from air drying, and cover it with > a cloth. The covered loaf sits on the kitchen island in perfect > safety. No rats or mice would dare enter my kitchen! LOL > > ~ irene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2009 Report Share Posted March 14, 2009 Sourdpough does last a very long time but what lasts longer is King's Hawaiian bread. Donna Sent from my Verizon Wireless BlackBerry " jackiwolfe " <jwolfe417 Sat, 14 Mar 2009 19:59:44 Re: How to keep bread safe? .....so following this logic, does all sourdough bread tend to last longer? -Jacki in FL , irene wrote: > > I bake one big loaf of whole grain sourdough artisan bread a week for > the two of us. The dense, chewy crust and the fact that the dough has > fermented overnight prior to baking keep the bread fresh all week. We > just cut slices from one side of the round loaf and then stand it > upright on its cut side to keep it from air drying, and cover it with > a cloth. The covered loaf sits on the kitchen island in perfect > safety. No rats or mice would dare enter my kitchen! LOL > > ~ irene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2009 Report Share Posted March 14, 2009 I've been looking for a really great bread recipe. Can you share this recipe? > > > <%40>, > irene wrote: > > > > I bake one big loaf of whole grain sourdough artisan bread a week for > > the two of us. The dense, chewy crust and the fact that the dough has > > fermented overnight prior to baking keep the bread fresh all week. We > > just cut slices from one side of the round loaf and then stand it > > upright on its cut side to keep it from air drying, and cover it with > > a cloth. The covered loaf sits on the kitchen island in perfect > > safety. No rats or mice would dare enter my kitchen! LOL > > > > ~ irene > > > > > -- Susan Roubidoux Check out my book: 101 Ways to make Studying Easier and Faster for College Students: What Every Students Needs to Know Explained Simply http://tiny.cc/101StudyTips Check out my blog " Because I'm the Mommy " http://noyoucanthaveicecreamforbreakfast.blogspot.com/ SMR Writing Services FLCW - Freelance Commercial Writing Services www.smrwritingservices.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2009 Report Share Posted March 14, 2009 I love the King's Hawaiian bread! Krusteaz has a Hawaiian sweet bread mix that is really good, too -- a little lighter texture than King's, but other than that like it -- only warm and fresh!! I don't get it often, though, it has tons and tons of sugar in it. Audrey S. On Sat, Mar 14, 2009 at 3:23 PM, <thelilacflower wrote: > Sourdpough does last a very long time but what lasts longer is King's > Hawaiian bread. > Donna > Sent from my Verizon Wireless BlackBerry > > > Recent Activity > > - 65 > New Members</members;_ylc=X3oDMTJnb2Y2\ cjc2BF9TAzk3MzU5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRzZWMDdnRsBHNs\ awN2bWJycwRzdGltZQMxMjM3MDYyMjE0> > - 22 > New Files</files;_ylc=X3oDMTJoMGc4ZDN2\ BF9TAzk3MzU5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRzZWMDdnRsBHNsawN2\ ZmlsZXMEc3RpbWUDMTIzNzA2MjIxNA--> > > Visit Your Group > <;_ylc=X3oDMTJmNm9wdmY5BF9TAzk3MzU\ 5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRzZWMDdnRsBHNsawN2Z2hwBHN0aW1\ lAzEyMzcwNjIyMTQ-> > > > Stay healthy<http://us.ard./SIG=14h7t46kg/M=493064.12662708.12980600.8674578\ /D=groups/S=1705041716:NC/Y=/EXP=1237069414/L=/B=Di3YIkPDhF0-/J=12370622145\ 61312/K=X5ye4tVkkZRH1rMYjAkkcw/A=5349274/R=0/SIG=11nhsqmjq/*http://advision.webe\ vents./EverydayWellness/> > > and discover other > > people who can help. > > > Auto Enthusiast Zone<http://us.ard./SIG=14h6bnmer/M=493064.12717544.13455789.8674578/D=\ groups/S=1705041716:NC/Y=/EXP=1237069414/L=/B=Dy3YIkPDhF0-/J=12370622145613\ 12/K=X5ye4tVkkZRH1rMYjAkkcw/A=5658247/R=0/SIG=11ptgj47g/*http://advision.webeven\ ts./autoenthusiastzone/> > > Passionate about cars? > > Check out the Auto Enthusiast Zone. > > > Do More For Dogs Group<http://us.ard./SIG=14ht9rgen/M=493064.12016263.12445670.8674578/D\ =groups/S=1705041716:NC/Y=/EXP=1237069414/L=/B=EC3YIkPDhF0-/J=1237062214561\ 312/K=X5ye4tVkkZRH1rMYjAkkcw/A=5522129/R=0/SIG=11k97shp3/*http://advision.webeve\ nts./domorefordogs/> > > Join a group of dog owners > > who do more. > . > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2009 Report Share Posted March 14, 2009 Jacki, it's certainly my experience that sourdough lasts much longer than ordinary yeasted bread. Slim Langer, who is on this list, is also a baker of sourdough, and he may have some scientic explanation for its longevity. Something about the chemical changes brought about by the lactic acid/fermentation of the dough, I suspect. I've also frequently read that sourdough has a lower glycemic index than yeasted bread. ~ irene > ....so following this logic, does all sourdough bread tend to last > longer? > > > -Jacki in FL > > > , irene wrote: >> >> I bake one big loaf of whole grain sourdough artisan bread a week for >> the two of us. The dense, chewy crust and the fact that the dough has >> fermented overnight prior to baking keep the bread fresh all week. We >> just cut slices from one side of the round loaf and then stand it >> upright on its cut side to keep it from air drying, and cover it with >> a cloth. The covered loaf sits on the kitchen island in perfect >> safety. No rats or mice would dare enter my kitchen! LOL >> >> ~ irene Quote Link to comment Share on other sites More sharing options...
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