BonesOfTheMoon@lemmy.world to Microblog Memes@lemmy.worldEnglish · 5 months agoWhat did your parents refrigerate? Mine refrigerated bread.lemmy.worldimagemessage-square678fedilinkarrow-up11.31K
arrow-up11.31KimageWhat did your parents refrigerate? Mine refrigerated bread.lemmy.worldBonesOfTheMoon@lemmy.world to Microblog Memes@lemmy.worldEnglish · 5 months agomessage-square678fedilink
minus-squareAux@lemmy.worldlinkfedilinkEnglisharrow-up5·5 months agoProperly made bread never gets mouldy.
minus-squareSkyezOpen@lemmy.worldlinkfedilinkEnglisharrow-up9·5 months agoAnd the sourdough I buy has a shelf life of 37 minutes so fridge it is.
minus-squareAux@lemmy.worldlinkfedilinkEnglisharrow-up3·5 months agoJust tells you the quality of the bread you’re buying.
minus-squarehark@lemmy.worldlinkfedilinkEnglisharrow-up2·5 months agoIt means higher quality bread since it’s filled with life-supporting nutrients and doesn’t overdo it with the preservatives.
minus-squareAux@lemmy.worldlinkfedilinkEnglisharrow-up1·5 months agoProperly fermented dough becomes a preservative itself. Just like fermented vegetables do. Slapping some fancy label on a packaging doesn’t mean the bread was made properly.
minus-squareJohn_McMurray@lemmy.worldlinkfedilinkEnglisharrow-up1·5 months agoHow humid is it where you live?
minus-squareSkyezOpen@lemmy.worldlinkfedilinkEnglisharrow-up1·5 months agoPretty darn. Not rainforest level but 50% is about the driest it’s gotten lately.
minus-squareAdrianTheFrog@lemmy.worldlinkfedilinkEnglisharrow-up1·5 months agoI watched a video about this actually - iirc bread made with more oil stays longer, and bread made with more water gets stale and mouldy more quickly
minus-squareAux@lemmy.worldlinkfedilinkEnglisharrow-up1·5 months agoLol, no. The proper bread doesn’t get mouldy because it has low pH.
Properly made bread never gets mouldy.
And the sourdough I buy has a shelf life of 37 minutes so fridge it is.
Just tells you the quality of the bread you’re buying.
It means higher quality bread since it’s filled with life-supporting nutrients and doesn’t overdo it with the preservatives.
Properly fermented dough becomes a preservative itself. Just like fermented vegetables do. Slapping some fancy label on a packaging doesn’t mean the bread was made properly.
How humid is it where you live?
Pretty darn. Not rainforest level but 50% is about the driest it’s gotten lately.
lol
I watched a video about this actually - iirc bread made with more oil stays longer, and bread made with more water gets stale and mouldy more quickly
Lol, no. The proper bread doesn’t get mouldy because it has low pH.