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| Longevity of Bread.. | |
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| Topic Started: Jan 29 2017, 03:52 AM (366 Views) | |
| Alli | Jan 29 2017, 03:52 AM Post #1 |
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Mistress, House of Cats
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A friend came to visit me 3 weeks ago, prior to her coming I asked if she'd stop pick up a loaf of bread for me... She came carrying a bag of "whole wheat bread" I don't like whole wheat anything... I thanked her put the bread temporarily on the toaster oven. I have enough space where the loaf of bread some how found its way a fell behind it. 3 weeks ago..... Last night I was cleaning I pulled out the toaster oven there was the bread I had expected it to be moldy and smelly.. To my surprise I opened the bag and it felt as fresh as the day my friend brought it. I was oooh 02 by now it should of been green. I toasted a piece just to see. Tasted a small piece it was fine. My question is, what type of chemicals are we ingesting used as preservatives to keep these items fresh? It's a little daunting to say the least.... |
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| Durgan | Jan 29 2017, 04:08 AM Post #2 |
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Veteran Member
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I make simple ingredient whole wheat bread starting with the wheat grains. After the bread is made usually four loaves which are frozen and one is brought out and kept in the refrigerator until consumed. If a loaf is left on the counter it will mold in about five days. If left in the refrigerator a little longer usually seven days and mold starts to form. The loaf you are discussing must have some human intolerable preservatives. Of course this is a characteristic of most commercial processed food. The number on criteria is shelf life. http://durgan.org/2016/November%202016/20%20November%202016%20Sprouted%20Whole%20Wheat%20Bread/HTML/ 20 November 2016 Sprouted Wheat Bread 20 November 2016 Sprouted Whole Wheat Bread. Three loaves about 1000 grams each were made using sprouted wheat and whole wheat flour for mixing. The wheat was Red Fife and it sprouted in two days. Sprouting is terminated when the sprouts appear, meaning there is no advantage in allowing the shoots to get long. The mixing flour was ground up grain not spouted. The usual method is to dry and grind the sprouted grain, but I simply made a slurry with the sprouts and used flour to modify for the bread making. Other ingredients were two tablespoons of salt, three teaspoons of yeast, three tablespoons of white sugar, and a quarter cup of sunflower oil. The balled, kneaded dough was allowed to rise for about two hours until double in size, then shaped into three loaves and these were allowed to rise about one hour before baking at 350F for 45 minutes. All whole wheat bread does not rise as much as when mixed with lighter flour for mixing. This bread is all whole wheat, but not all sprouted whole wheat. |
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| Trotsky | Jan 29 2017, 05:03 AM Post #3 |
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Big City Boy
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I think there is a loaf of Wonder Bread that has survived since the reign of Queen Victoria. Put in enough preservatives and you could lock some of these breads into a pyramid for a pharaoh to enjoy in the afterlife, millennia later. At some point you cannot call some of these things FOOD. |
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| agate | Jan 29 2017, 05:09 AM Post #4 |
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bounce and jump045 good morning laugh and all to true. |
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| Olive Oil | Jan 29 2017, 05:43 AM Post #5 |
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Gold Star Member
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I have bought bread (wholewheat Dempster) from Costco that refused to get old! It's also disconcerting how 100% whole wheat will have the texture of Wonder bread. According to my SIL, when it finally gets too old, it acquires an acute acetane taste and odor. |
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| imjene | Jan 29 2017, 05:47 AM Post #6 |
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Gold Star Member
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Like Durgan, I make my own bread, cut each loaf in half and freeze it, then bring out only 1/2 loaf at a time. It usually stays fresh on the counter until we use it. It is probably possible to buy store bread that is reasonably healthy, but you will pay more for it as it is a specialty item. We noticed that when buying bread in the US, so much of it tasted sweet, something I have become unaccustomed to. I guess sugar is also a preservative as well as all of those other unknowns listed on the label! |
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| imjene | Jan 29 2017, 05:49 AM Post #7 |
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Gold Star Member
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Store bought bread is not really 100% whole wheat because the wheat germ has been removed, thus the lighter weight of the bread. They do this because wheat germ does not have a long shelf life. |
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| Shorty | Jan 29 2017, 05:59 AM Post #8 |
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Red Star Member
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Imgene, I think they put sugar or a sweetener in almost everything in the US. People are addicted to it. I buy the store-baked heavier grain breads. I want fresh so have to buy it the day it's baked and then I freeze and only remove the number of slices I want. They thaw quickly. |
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| lilal | Jan 29 2017, 06:03 AM Post #9 |
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Blue Star Member
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We are about 50/50 between home made and store bought bread. Buy 12-grain Country Harvest bread when we cross border shop at Fred Meyer and only keep half in a container in the cupboard. The other half goes in the freezer. We too have noticed that the U.S. bread is sweeter than the occasional loaf that we buy here. Same thing with their English muffins. |
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| Alli | Jan 29 2017, 06:10 AM Post #10 |
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Mistress, House of Cats
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This is exactly. It is also Dempsters whole wheat bread..... I am avoiding Dempsters |
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| haili | Jan 29 2017, 06:23 AM Post #11 |
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Gold Star Member
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I've been noticing a taste in Dempsters too so maybe it is a preservative. I usually just keep out a few slices and freeze the rest and try to get various brands but there are less and less to choose from these days except for bakery bread. |
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| Durgan | Jan 29 2017, 07:01 AM Post #12 |
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Veteran Member
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Before I made whole wheat bread in earnest, I did a bit of a study on commercial flour. I discovered whole wheat flour is a far cry form simple ground up wheat. For example all the oil products are removed and many preservatives are added. So I decided to make my own flour. The home flour mills are a marvel an even a blender can make reasonable flour http://durgan.org/2016/November%202016/8%20November%202016%20Grinding%20Wheat%20Flour/HTML/ 8 November 2016 Grinding Wheat Flour A liter of wheat grains was ground into flour using an electric Wonder Mill grinder. Simply dump the grains into the hopper and in a few minutes perfect whole wheat flour is produced. The difficulty is finding where to buy the grains at a reasonable price. All the mills only want to sell flour. Posted Image . |
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| swing | Jan 29 2017, 07:15 AM Post #13 |
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swing
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I purchase Rye Bread at the Jewish bakery. I found quite by accident that they have a freezer sale every Tuesday at 2 p.m. You risk getting trampled but thus far I've made it out alive! A bunch of vultures like you've never seen. I'm short, so usually have to ask someone to had me 4 loaves of rye then I exit quickly. They charge 5.80 per loaf, so half of that is reasonable. I put it back into the freezer and remove slice by slice for toasting. |
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| Redd | Jan 29 2017, 08:43 AM Post #14 |
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Member
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I buy the Dempsters 12 Grain and prefer it over Country Harvest as it has a texture more like white bread. I cut up wax paper in squares to the size of the sliced bread and put a sheet between each two slices, double bag and freeze. Saves trying to unstick two slices of frozen bread from the rest of the loaf. |
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| David | Jan 29 2017, 08:52 AM Post #15 |
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I'm the same way Shorty. I freeze it and thaw what I want. Bread freezes beautifully. |
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