createBread Freshness
Submitted by DChoi on 23 July 2007 - 12:18am.
Why is it some breads — like pita, rustic loaves, italian bread — do not usually develop mold over time, while most store bought sliced breads do so quickly. Is it the moisture content?
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I bet (and I don’t know) it has something to do with moisture content. The breads you describe as avoiding the mold contain less moisture than, say, a sliced loaf you buy at the supermarket. Mold (which is which is a fungal bacteria) thrives in moist environments.
By the way, breads in the US must have some weird ingredient that keeps mold away. In the UK, bread begins to go blue after only a few days, regardless of what loaf you have bought. I have a loaf here that seems like it’s well over a year old and it’s as good as new.