Two loaves of sourdough
Mixed: 9:15 pm
Molded: 3:30 pm next day
Baked: 5:30 pm
Gave one to Dr R, ate the other with our tomato soup
A picture speaks a thousand ingredients…
Most commercial breads have a shelf life of ten days. When you bake bread at home, using flour, water, salt and yeast, your bread doesn’t need much of a shelf life at all. You can simply enjoy it when it’s warm, eat it as toast the next day, and make croutons or bread crumbs if any is left over. Since we bake very little for our own consumption–about one loaf every two to three days for five people, we rarely have stale bread on our hands. And I’ve certainly never had a leftover loaf of bread grow mold!
Even if you’re not interested in making your own bread, I’d encourage you to purchase breads not made with preservatives. The added ingredients on a package of bread are there to prevent the growth of mold, help the manufacturers create a more uniform and “cloned” product, and to add to the flavor… They are not mixed into the dough, with love, for the benefit of the consumer, but for the profitability of the producer…
Just so you know.