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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
by Kirby64 2y ago
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.
- devchix 2y agoThe 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 2y agoUnless 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 2y agoLet 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.