I think it's more because 1. you are storing it in the fridge (which would speed up the staling, but retard the mold formation), and 2. because I only eat bread that's just made with wheat, flour, water, salt, and yeast.
Shop bought bread takes a lot longer to stale and to mold, because it has plenty of additives designed to do just that.
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I think it's more because 1. you are storing it in the fridge (which would speed up the staling, but retard the mold formation), and 2. because I only eat bread that's just made with wheat, flour, water, salt, and yeast.
Shop bought bread takes a lot longer to stale and to mold, because it has plenty of additives designed to do just that.
Um, isn't it just the US whose bread is full of additives?
Other countries I've been to don't, and Australia doesn't commonly either.
https://www.choice.com.au/food-and-drink/bread-cereal-and-gr...
Interesting. Now do the US? :)