On Fri 10 Oct 2008 11:48:02a, notbob told us...

> I bought a loaf of 12-15 grain PF bread and for reasons I will not go
> into, left it to rot in a dark corner of a shed. That was over 4 mos
> ago. Lo and behold, I rediscovered it and gave it a taste. Excellent!!
>
> To put it mildly, I was stunned. How can a bread survive, without
> molding, for over 4 mos? This was not in the dead of Winter. No, in
> fact, 2 of those months were late July thru early Sept, not especially
> cool climes during the day. Yet, when I rediscovered said loaf in late
> Sept, it was literally pristine. No mold, texture intact, etc, and the
> the flavor quite enjoyable. WTF!?
>
> Has PF discovered the secret of the ancients? Can bread be made to last
> forever? Has the bread industry finally perfected the perfect
> combination of all those unpronounceable preservatives? One has to
> wonder. BTW, PF breads seem to be on par with the quality of Orowheat
> at a minor reduced cost. Check it out.
>
> nb ....jes mumbling
>

Jes think what Pepperidge Farms could do for people?

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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Date: Friday, 10(X)/10(X)/08(MMVIII)
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It doesn't have to make sense. It
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