Anyone Else Notice That Bread Never Gets Mouldy Anymore?

[Good Night Owl]

All you gross Europeans are excused from answering as this thread is for us normal Americans that eat stuff like probably pesticide chemical preservatives.

I know it's been a long time now, but when did this start being a thing? Because pretty much my entire life up until not too long ago, bread got mouldy after it's "sell by" date. This literally doesn't happen anymore. Bread products now last like a month past, and still don't get mouldy.

[Tsubame ⭐]

They do if you wait long enough...

Unless you are living in an arid place like Arizona whereupon not a lot of humidity is available to nourish the mold/bacteria.

[potato]

no? i keep my bread in the freezer to prevent just that

[Xero_Daxter]

They still get moldy.

[Good Night Owl]

I'm genuinely surprised by these answers, because where I live, bread lasts forever now. It makes me wonder where my local stores are getting their bread.

[Tsubame ⭐]

potato a écrit :

no? i keep my bread in the freezer to prevent just that

Freezer only slows down the process, and in fact, might speed the process up depending on the humidity inside, vs. the outside.

I had had vegetables go mouldy plenty of times inside it.

[potato]

Tsubame ⭐ a écrit :

potato a écrit :

no? i keep my bread in the freezer to prevent just that

Freezer only slows down the process, and in fact, might speed the process up depending on the humidity inside, vs. the outside.

I had had vegetables go mouldy plenty of times inside it.

i've never had that happen

[Ulfrinn]

I tossed out a green loaf last week.

[Zilkenian Davenport]

Good Night Owl a écrit :

All you gross Europeans are excused from answering

I'm answering anyway, I'm a rebel.

[Azza ☠]

I think due to storing bread in the fridge these days and packaging, prevents moisture taking hold to grow most mould?

We also tend to crust our bread a lot more than in the past? Creating a protective layer?

The preservatives in bread shouldn't be that bad, as just some sorbic acid or postassium sorbate should be more than enough to prolong it's shelf life. The real key is in the storage of it and keeping it dry away from moisture.

[Oreokitwizlegend™]

the answer is gluten and safe food glues and sodium, if you you don't add gluten to the bread you ends up with a bread that will turn bad taste after 1 day and mould-up after 3-4 days/2 days if left with near humid places.

[Good Night Owl]

Breathe a écrit :

You're not alone, Owl. I noticed that several months ago when a forgotten, hidden 1/4 of a loaf was noticed a month past due and it was "flawless' in appearance. Threw it out anyway. Making bread is easy though. If this kind of thing grosses you out (and it should), try making your own.

Omg, finally. Someone who answers in a way that doesn't make me feel crazy lol.

[Oreokitwizlegend™]

Breathe a écrit :

You're not alone, Owl. I noticed that several months ago when a forgotten, hidden 1/4 of a loaf was noticed a month past due and it was "flawless' in appearance. Threw it out anyway. Making bread is easy though. If this kind of thing grosses you out (and it should), try making your own.

not a great idea, not only it needs skills and good flour but also needs good oven.

[Good Night Owl]

Azza ☠ a écrit :

I think due to storing bread in the fridge these days and packaging, prevents moisture taking hold to grow most mould?

We also tend to crust our bread a lot more than in the past? Creating a protective layer?

The preservatives in bread shouldn't be that bad, as just some sorbic acid or postassium sorbate should be more than enough to prolong it's shelf life. The real key is in the storage of it and keeping it dry away from moisture.

That answer would make sense if it weren't for the fact that bread has gotten mouldy my entire life. Now out of nowhere (and living in the same state), bread doesn't get mouldy, even stored the same as always, room temp.

[Oreokitwizlegend™]

Breathe a écrit :

Oreokitwizlegend™ a écrit :

not a great idea, not only it needs skills and good flour but also needs good oven.

I've made good bread in my standard electric oven and standard unbleached all purpose flour. She's good. Bread isn't difficult to make but perhaps that's coming from someone who made tortillas throughout my childhood. Tricky is sourdough. But there are many breads that can be made quite easily.

either I make the perfect bread, or no bread.

[BunnieBealla]

I stopped buying bread ages ago because it went off way too quickly uwu