Bread

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Bread
Topic Started: Sep 26 2014, 04:48 AM (205 Views)
goldengal	Sep 26 2014, 04:48 AM Post #1
Mistress, House of Dogs Posts: 11,674 Group: Member Member #715 Joined: March 31, 2010	What has happened to it? Monday I purchased two loaves of D'Italiano white bread which my daughter told me is what the kids eat. Don't everyone jump on me and tell me they shouldn't be eating white bread. To each his own. The best before date when I picked it up on Monday was Sept. 27 so still two days to go. This morning I used 4 slices in sandwiches for my grandson, and it was only as I was cutting it in half I noticed all the blue spots on the bottom crust. I was going to just cut it off ...... who would know? However, what if it developed more blue by mid day? I seldom take items back. However, at $3.69/loaf I decided to return it. Went to the bakery section to get another loaf and the woman who works in that dept.said "Don't buy it." All the loaves of the type with the powdery substance on top have the same date. She handed me another loaf that had a later BB date, but reminded me it is brown which won't work for these kids. Ended up getting a loaf that has the seeds on top, and the BB date is Oct. 4!!! What do they put in the bread to make it last so long, but sometimes turn blue in the process? Adele in Bakery told me she bought a pkg of buns that were around $4.49 last week, and they too were blue, and they were made by Weston Bakery. Has anyone else encountered this? Take care, Pat



heatseeker	Sep 26 2014, 05:05 AM Post #2
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	We mostly make our own. If it starts to go bad we just throw it out and make more. And we know that the only ingredients are flour, yeast, salt and water. My grand daughter turns her nose up at other bread.



Darcie	Sep 26 2014, 05:09 AM Post #3
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	I have, often Pat. That is why when I ate regular whole wheat bread I used to take 2 slices out and put the rest in the freezer. I have even bought bakery rolls that were supposedly baked the same day and they had mold starting on them the next day. I am not too sad about making my own gluten free bread for that reason, at least I know what is in it, and when it really was baked. Good that you brought it back.



brodie	Sep 26 2014, 05:36 AM Post #4
Small Star Member Posts: 644 Group: Member Member #295 Joined: April 26, 2006	I do the same as Darcie, when purchasing a loaf it goes directly into the freezer to keep it same day fresh, takes a second to defrost slices as I need them, in toaster or micro. Would hate to throw out bread or any food product, (I love fresh bread).



Dana	Sep 26 2014, 05:52 AM Post #5
WWS Hummingbird Guru & Wildlife photographer extrordinaire Posts: 13,054 Group: Member Member #830 Joined: March 23, 2011	I do as posters above and return bad products. When crackers (or bread) cost 3.50 a package it is too much to throw out and forget about. The last food item I returned were some low salt crackers that looked burned and tasted awful. That was the reason I gave for the return. The trick is in finding the receipt! I am trying to use an empty tissue box for those now. OT The last clothing type item I returned this year was a pair of ill fitting shoes that cost as much as a used car used to!



goldengal	Sep 26 2014, 05:58 AM Post #6
Mistress, House of Dogs Posts: 11,674 Group: Member Member #715 Joined: March 31, 2010	I also had light rye bread by Deli World turn blue a while back. I'll have to make some room in my small chest freezer for bread. What I do not understand is why a BB date would be 9 days from now as is the replacement loaf I picked up. Thanks all. Take care, Pat



Olive Oil	Sep 26 2014, 10:31 AM Post #7
Gold Star Member Posts: 4,747 Group: Member Member #785 Joined: June 10, 2010	I've noticed that bread will mold faster on damper days. I guess that only makes sense. Bread used to be so inexpensive but now it's quite pricey. I freeze mine with 4 slices per freezer bag. Often I take some of the loaf and dry it in the oven to use as croutons in soup and salad. I get Dempsters Bread from Costco and usually my daughter takes 2 loaves and I take one. With the price of things, I'm taking more back than I used to. I never would have taken produce back before but now if I cut it open and it's rotten, it goes back.



Darcie	Sep 26 2014, 10:34 AM Post #8
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	I usually never buy iceberg, but for a change I did. I cut it open and it was all very rusted inside. Brought it back, got romaine as usual.



swing	Sep 26 2014, 11:04 AM Post #9
swing Posts: 9,979 Group: Member Member #359 Joined: August 18, 2006	I buy all my bread and buns at Cobs bakery here. It goes right into the freezer, after we devour several slices fresh.



FuzzyO	Sep 26 2014, 11:20 AM Post #10
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	I've never had any luck freezing bread, it always seems to taste freezerish.



Darcie	Sep 26 2014, 11:24 AM Post #11
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	A bakery told me that most of the bread we buy has been frozen, and that the secret is to defrost it in the fridge.



Alli	Sep 26 2014, 03:37 PM Post #12
Mistress, House of Cats Posts: 4,732 Group: Member Member #711 Joined: March 30, 2010	Pat if I may make a suggestion.. I like to make my own bread too but my hand is to painful from Nueropathy for kneading. I buy the Sourdough bread from Zehrs. It's 3 dollars a loaf, the slices are large I piece of bread cut in half 1 sandwich. It freezes very well too.... The bread you bought I have had the same experience garbage...... Edited by Alli, Sep 26 2014, 03:38 PM.



sooty	Sep 27 2014, 01:23 AM Post #13
Blue Star Member Posts: 1,932 Group: Moderator Member #395 Joined: September 17, 2006	I always buy the day old bread, half price and freeze it. For one person a loaf goes a long way. Pita bread, useful for a pizza base , always needs a pre check for mould. I think it is because it is a bread that is more moist. I staple my receipts into an exercise book , like a diary for each week. It makes it easier to find the receipt if you need to return something. It's a requirement in Australian supermarkets to mark the bread if it has been frozen and then rethawed. It is more common in country areas where delivery may be only once a week. Edited by sooty, Sep 27 2014, 01:25 AM.



haili	Sep 27 2014, 02:40 AM Post #14
Gold Star Member Posts: 7,084 Group: Member Member #387 Joined: September 15, 2006	I always freeze bread and buns after taking out enough for 2 days but I had to slow down buying it as it's been on sale a lot here for $1.99 and the freezer is getting too full to find anything. Every morning I take out enough for the day and thaw it on the counter but I should try thawing it in the fridge the night before - if I ever get that organized!



imjene	Sep 27 2014, 03:59 AM Post #15
Gold Star Member Posts: 3,960 Group: Member Member #745 Joined: April 4, 2010	The bread you buy often has a lot of sugar in it, or worse yet, high fructose corn syrup. When we were in the states, I noticed that most of the commercial breads on the shelf contained this. The bread even tasted sweet and it was almost impossible to buy a loaf that was not sweet. I don't think it is quite as bad in Canada, but check you labels. The higher priced breads, of course, didn't have as much. Maybe they are not using this sweetener as much now since it got bad publicity lately, but many breads still contain too much sugar.



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