Posted: 4/28/2010 7:05:50 AM EDT
| So, three weeks ago i made a loaf of white bread, I also had a loaf of store bought bread. A day after making the white bread, i attempted to make pretzels, but didnt give the yeast enough time to ferment, so i baked up what i had made in a bread pan. The question is now, the white bread has since molded and been disposed of, the store bought wheat bread molded and was disposed off, but this pretzel based bread hasnt. Its been stored in a ziplock bag, the white bread was stored in a plastic container, and the store bought wheat in its original bag. Is there something in the makeup of the bread that causes it to resist mold longer, or is mold based on storage conditions? |
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I don't know about ingredients, but I learned the hard way 30+ years ago to store extra bread in the freezer and "in use" bread in the refrigerator. I never leave bread out on the counter at room temperature - it molds. I can't remember the last time I saw bread mold.
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