| ▲ | devchix 3 days ago |
| I bake bread at home nearly weekly, it goes stale and crumbly in about 3 days at room temperature and moldy by 7. I bought some pita and didn't use it all up. It was still soft, pliant, mold-free after 2 weeks. I tossed the thing, never going to buy it again. |
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| ▲ | Kirby64 3 days ago | parent [-] |
| Why? Are you scared of perfectly good products? If you added preservatives to your bread it wouldn't stale quickly either. Add a small amount of white vinegar to your bread and it will stale much less quickly. |
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| ▲ | devchix 3 days ago | parent [-] | | The question is what kind of preservatives. Formaldehyde is a preservative. Acetic acid is a component of long-ferment lean dough such as sourdough, and an insignificant component of short-ferment (~2 hours) enriched dough, such as sandwich bread. It will not help with enhancement and preservation of texture, in this case the gelatinization of starch in the finished product. | | |
| ▲ | Kirby64 3 days ago | parent [-] | | Unless you're suggesting that the pita bread you threw out was preserved with formaldehyde, there isn't much of a question here. Taking issue with bread keeping its freshness is in-and-of itself no bad. If you have issue with a specific preservative, perhaps discuss that specificity. | | |
| ▲ | devchix 3 days ago | parent [-] | | Let us go back to the beginning. Are you saying home-bake bread which molds in 7 days is comparable to store-bought bread which does not mold in 7 days. OK then, in which we have nothing to argue about. I have no scientific source to cite one is better or worse than the other. By all means, buy and consume bread that does not mold for a long time. That sounds good. |
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