On Tue, 10 Nov 2020 16:24:30 -0500, Ed Pawlowski > wrote:

>On 11/10/2020 2:59 PM, Bruce wrote:
>> On Tue, 10 Nov 2020 11:52:24 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Tuesday, November 10, 2020 at 1:32:15 PM UTC-5, Pamela wrote:
>>
>>>> The plastic bag creates extra humidity and is only for cheapness.
>>>> Bread stored like that needs additional preservatives to stop mold
>>>> and some have their own flavour.
>>>>
>>>> In the UK the Chorleywood Bread Process is popular for commercial
>>>> low-protein bread with short proving times. I don't know how much
>>>> the US uses the process and "Technology of Breadmaking" doesn't
>>>> mention it ("Rapid Bread processing" in chapter 2)
>>>>
>>>> "Technology of Breadmaking" https://b-ok.cc/book/2526986/a37019
>>>>
>>>> Also ... https://www.bbc.co.uk/news/magazine-13670278
>>>>
>>>> Frozen bread might be acceptable but surely you can taste the loss
>>>> of flavour? Personally I wouldn't freeze all bread as a matter of
>>>> routine.
>>>
>>> If I don't freeze it, it gets moldy before I can consume it, no matter
>>> what kind of packaging it's in. It's wasteful to throw it away. Often
>>> I eat only three or four slices before it needs to be frozen.
>>
>> Same here. Freezing is the only option, unless I could buy 4 slices at
>> a time.
>>
>Our Publix stores will sell you half a loaf if you ask. Or one roll if
>they are packaged 4 or 6.

Half a loaf would still be too much, but rolls are an option since I
can buy those by the piece.