As I’ve mentioned before I bake all of the bread that we eat. I bake a fresh loaf of whole wheat or white sandwich bread about every 5-6 days. We each eat a half of a sandwich for lunch everyday and Fridays is sandwich night for dinner and of course we each have a whole sandwich for dinner that night.
I let the bread cool completely then slice the whole loaf using a West Bend Slicing guide so each slice is uniform. Then I wrap the sliced loaf tightly in plastic wrap, place it in a plastic produce bag and then into a large ziplock bag, which is then placed into a plastic bread box in the pantry. I’m very careful how I handle and store the bread I’ve baked. Every time after I take any slices from the loaf I carefully re warp it just as before, this keeps the bread fresh and mold free. I find that freshly baked bread stays fresher at room temperature, freezing works well for store bought bread because they use preservatives, home baked bread of course doesn’t have any preservatives in it. IMHO it becomes drier after freezing and never has the same fresh taste as bread stored at room temperature..
Occasionally, during warmer weather after the 4th day I may find a small white spot on the most outside slice of the loaf, with the rest of the loaf still being untouched by any sign of mold. That slice will be discarded and the rest of the loaf then is placed into the fridge to keep any further mold from developing.
I’ve been doing this since the beginning of 2018 with no adverse effect on the health of either of us.
I bake every bit of bread that we use, sandwich bread, hot dog buns, hamburger buns, dinner rolls, rustic crusty sourdough loaves, all of it. And I believe that its way more wholesome than anything I could be buying in the store. I enjoy the whole process of baking our daily bread.
Of course if a loaf was badly molded or had green mold I’d discard it, but that has thus far not happened.
This is the way I was raised. None of us ever got sick from following these guidelines and neither have I or my husband. And as I mentioned before I’m allergic to mold, if anyone was going to have an adverse reaction to bread mold it would be me, so I must be doing something right in the way I keep bread mold at bay.
Eddie
I let the bread cool completely then slice the whole loaf using a West Bend Slicing guide so each slice is uniform. Then I wrap the sliced loaf tightly in plastic wrap, place it in a plastic produce bag and then into a large ziplock bag, which is then placed into a plastic bread box in the pantry. I’m very careful how I handle and store the bread I’ve baked. Every time after I take any slices from the loaf I carefully re warp it just as before, this keeps the bread fresh and mold free. I find that freshly baked bread stays fresher at room temperature, freezing works well for store bought bread because they use preservatives, home baked bread of course doesn’t have any preservatives in it. IMHO it becomes drier after freezing and never has the same fresh taste as bread stored at room temperature..
Occasionally, during warmer weather after the 4th day I may find a small white spot on the most outside slice of the loaf, with the rest of the loaf still being untouched by any sign of mold. That slice will be discarded and the rest of the loaf then is placed into the fridge to keep any further mold from developing.
I’ve been doing this since the beginning of 2018 with no adverse effect on the health of either of us.
I bake every bit of bread that we use, sandwich bread, hot dog buns, hamburger buns, dinner rolls, rustic crusty sourdough loaves, all of it. And I believe that its way more wholesome than anything I could be buying in the store. I enjoy the whole process of baking our daily bread.
Of course if a loaf was badly molded or had green mold I’d discard it, but that has thus far not happened.
This is the way I was raised. None of us ever got sick from following these guidelines and neither have I or my husband. And as I mentioned before I’m allergic to mold, if anyone was going to have an adverse reaction to bread mold it would be me, so I must be doing something right in the way I keep bread mold at bay.
Eddie
