I've been baking bread fairly often recently and have really been enjoying
it, everything from simple rye bread on up to things like ciabatta and
sourdough. The only problem is that since I'm single and my bread doesn't
have any polysylabic ingredients courtesy of the chemical industry, it
often goes stale or sprouts mold before I can finish the loaf. How do you
RFC'ers who bake bread store it to prolong its life and keep it fresher
longer without supporting Monsanto or DuPont?

"Alan Holbrook" > wrote in message
. 130...
> I've been baking bread fairly often recently and have really been enjoying
> it, everything from simple rye bread on up to things like ciabatta and
> sourdough. The only problem is that since I'm single and my bread doesn't
> have any polysylabic ingredients courtesy of the chemical industry, it
> often goes stale or sprouts mold before I can finish the loaf. How do you
> RFC'ers who bake bread store it to prolong its life and keep it fresher
> longer without supporting Monsanto or DuPont?

I would freeze it. We do get through it before it goes stale but if I were
alone I would freeze half. I do use all mine though. I make breadcrumbs.
I make dry and fresh crumbs. I dehydrate slices and grate them for use in
things like fried chicken. The fresh I use for coatings on things like fish
cakes or Italian crumbed pork chops. I often have to keep up with the
baking

Good luck finding something that works for you. There is nothing better
than home baked bread


--
http://www.helpforheroes.org.uk/shop/

"Alan Holbrook" > wrote in message
. 130...
> I've been baking bread fairly often recently and have really been enjoying
> it, everything from simple rye bread on up to things like ciabatta and
> sourdough. The only problem is that since I'm single and my bread doesn't
> have any polysylabic ingredients courtesy of the chemical industry, it
> often goes stale or sprouts mold before I can finish the loaf. How do you
> RFC'ers who bake bread store it to prolong its life and keep it fresher
> longer without supporting Monsanto or DuPont?

I bake honey whole wheat bread, one long loaf per week. I am generally the
only one who eats this and a loaf does last me the week with no mold. I
pretty much only eat it for breakfast, as toast, 6 days out of the week.

After I bake it, I make sure that it is totally cool. Then I slip it into
one of those cheap, plastic bread bags. The loaf is long enough that I
can't seal the bag unless it is a 2 gallon bag and those are no longer being
made. Mostly I put it in the bag to make it easier to remove from the bread
container.

And the container? A Rubbermaid bread keeper. This will not work with any
other shape of bread. And I have to make sure that the lid is snapped on
securely or fruit flies will get in.

"Ophelia" > wrote in message
...
>
>
> "Alan Holbrook" > wrote in message
> . 130...
>> I've been baking bread fairly often recently and have really been
>> enjoying
>> it, everything from simple rye bread on up to things like ciabatta and
>> sourdough. The only problem is that since I'm single and my bread
>> doesn't
>> have any polysylabic ingredients courtesy of the chemical industry, it
>> often goes stale or sprouts mold before I can finish the loaf. How do
>> you
>> RFC'ers who bake bread store it to prolong its life and keep it fresher
>> longer without supporting Monsanto or DuPont?
>
> I would freeze it. We do get through it before it goes stale but if I
> were alone I would freeze half. I do use all mine though. I make
> breadcrumbs. I make dry and fresh crumbs. I dehydrate slices and grate
> them for use in things like fried chicken. The fresh I use for coatings
> on things like fish cakes or Italian crumbed pork chops. I often have to
> keep up with the baking
>
> Good luck finding something that works for you. There is nothing better
> than home baked bread

Yes. I have gotten spoiled. I used to love the bread that I bought from a
local bakery but after baking my own, I can't stand the stuff.

I also used to think that I just didn't like bread in general. Why? I grew
up eating that poofy, soft white stuff like Wonder bread. My mom or maybe
it was my parents seemed to think that was the kind of bread that kids
liked. And I did and still do like that for a peanut butter sandwich but
really only just for that. I always thought that I never really liked
sandwiches and have finally come to the conclusion that yes, that really is
true. I should add that we didn't eat bread often either because my mom
rather regarded the stuff as poison. So I think a loaf of it would have
easily lasted us a year, in the freezer.

I have always loved the smell of baking bread but didn't like the end result
so much because I was always making white bread. I only tried the whole
wheat when my daughter went on that South Beach diet and was required to eat
whole grains.

I also didn't grow up eating breaded foods. My mom did make fried chicken
once in a while. There was likely a coating on that but she probably used
crushed cornflakes. I don't recall her making that or any fried foods once
we moved here and I was 7 then. She did make fried food when we lived in
Wichita. So I guess that I just never developed a taste for breaded foods
and nobody else in this house cares for the stuff either. Perhaps once or
twice a year I will make fish sticks or fish and chips or maybe chicken
nuggets or strips but they are not anyone's favorite foods. So I really
have no need for crumbs. I had the remains of a box of bread crumbs that I
specifically bought for some recipe last year. I can't remember what I made
but I do recall that it wasn't liked. I finally tossed them out, realizing
that I'd never use them.

Bruce and OP, bread lasts a long time in the refrigerator, like weeks, and can be stored there
for convenience, rather than freezing. Put in a tightly sealed Ziplock.

N.

On 12/23/2014 2:44 AM, Alan Holbrook wrote:
> I've been baking bread fairly often recently and have really been enjoying
> it, everything from simple rye bread on up to things like ciabatta and
> sourdough. The only problem is that since I'm single and my bread doesn't
> have any polysylabic ingredients courtesy of the chemical industry, it
> often goes stale or sprouts mold before I can finish the loaf. How do you
> RFC'ers who bake bread store it to prolong its life and keep it fresher
> longer without supporting Monsanto or DuPont?
>

Add a very small amount (not enough to taste) of ground cinnamon or
raisin juice to the dough. Both of these will extend the shelf life of
the bread.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Alan Holbrook" > wrote in message
>> . 130...
>>> I've been baking bread fairly often recently and have really been
>>> enjoying
>>> it, everything from simple rye bread on up to things like ciabatta and
>>> sourdough. The only problem is that since I'm single and my bread
>>> doesn't
>>> have any polysylabic ingredients courtesy of the chemical industry, it
>>> often goes stale or sprouts mold before I can finish the loaf. How do
>>> you
>>> RFC'ers who bake bread store it to prolong its life and keep it fresher
>>> longer without supporting Monsanto or DuPont?
>>
>> I would freeze it. We do get through it before it goes stale but if I
>> were alone I would freeze half. I do use all mine though. I make
>> breadcrumbs. I make dry and fresh crumbs. I dehydrate slices and grate
>> them for use in things like fried chicken. The fresh I use for coatings
>> on things like fish cakes or Italian crumbed pork chops. I often have to
>> keep up with the baking
>>
>> Good luck finding something that works for you. There is nothing better
>> than home baked bread
>
> Yes. I have gotten spoiled. I used to love the bread that I bought from
> a local bakery but after baking my own, I can't stand the stuff.
>
> I also used to think that I just didn't like bread in general. Why? I
> grew up eating that poofy, soft white stuff like Wonder bread. My mom or
> maybe it was my parents seemed to think that was the kind of bread that
> kids liked. And I did and still do like that for a peanut butter sandwich
> but really only just for that. I always thought that I never really liked
> sandwiches and have finally come to the conclusion that yes, that really
> is true. I should add that we didn't eat bread often either because my
> mom rather regarded the stuff as poison. So I think a loaf of it would
> have easily lasted us a year, in the freezer.
>
> I have always loved the smell of baking bread but didn't like the end
> result so much because I was always making white bread. I only tried the
> whole wheat when my daughter went on that South Beach diet and was
> required to eat whole grains.
>
> I also didn't grow up eating breaded foods. My mom did make fried chicken
> once in a while. There was likely a coating on that but she probably used
> crushed cornflakes. I don't recall her making that or any fried foods
> once we moved here and I was 7 then. She did make fried food when we
> lived in Wichita. So I guess that I just never developed a taste for
> breaded foods and nobody else in this house cares for the stuff either.
> Perhaps once or twice a year I will make fish sticks or fish and chips or
> maybe chicken nuggets or strips but they are not anyone's favorite foods.
> So I really have no need for crumbs. I had the remains of a box of bread
> crumbs that I specifically bought for some recipe last year. I can't
> remember what I made but I do recall that it wasn't liked. I finally
> tossed them out, realizing that I'd never use them.

I make several different breads and therefore different coatings on similar
things which is nice.

--
http://www.helpforheroes.org.uk/shop/

On Tue, 23 Dec 2014 05:03:35 -0800, "Julie Bove"
> wrote:

>
>"Alan Holbrook" > wrote in message
.130...
>> I've been baking bread fairly often recently and have really been enjoying
>> it, everything from simple rye bread on up to things like ciabatta and
>> sourdough. The only problem is that since I'm single and my bread doesn't
>> have any polysylabic ingredients courtesy of the chemical industry, it
>> often goes stale or sprouts mold before I can finish the loaf. How do you
>> RFC'ers who bake bread store it to prolong its life and keep it fresher
>> longer without supporting Monsanto or DuPont?
>
>I bake honey whole wheat bread, one long loaf per week. I am generally the
>only one who eats this and a loaf does last me the week with no mold. I
>pretty much only eat it for breakfast, as toast, 6 days out of the week.
>
>After I bake it, I make sure that it is totally cool. Then I slip it into
>one of those cheap, plastic bread bags. The loaf is long enough that I
>can't seal the bag unless it is a 2 gallon bag and those are no longer being
>made. Mostly I put it in the bag to make it easier to remove from the bread
>container.
>
>And the container? A Rubbermaid bread keeper. This will not work with any
>other shape of bread. And I have to make sure that the lid is snapped on
>securely or fruit flies will get in.

Homemade bread keeps longer without becoming moldy when its well
baked, if not well baked bread is too moist and mold likes moist.
Bread keeps longer too in a paper bag, plastic bags retain too much
moisture. Also do not handle a loaf with bare hands.

"Ophelia" > wrote:
>>
>> "Alan Holbrook" > wrote in message
>> . 130...
>>> I've been baking bread fairly often recently and have really been
>>> enjoying
>>> it, everything from simple rye bread on up to things like ciabatta and
>>> sourdough. The only problem is that since I'm single and my bread
>>> doesn't
>>> have any polysylabic ingredients courtesy of the chemical industry, it
>>> often goes stale or sprouts mold before I can finish the loaf. How do
>>> you
>>> RFC'ers who bake bread store it to prolong its life and keep it fresher
>>> longer without supporting Monsanto or DuPont?
>>
>> I would freeze it. We do get through it before it goes stale but if I
>> were alone I would freeze half. I do use all mine though. I make
>> breadcrumbs. I make dry and fresh crumbs. I dehydrate slices and grate
>> them for use in things like fried chicken. The fresh I use for coatings
>> on things like fish cakes or Italian crumbed pork chops. I often have to
>> keep up with the baking
>>
>> Good luck finding something that works for you. There is nothing better
>> than home baked bread

I don't go through a lot of bread so for homemade I usually bake rolls
or small loaves, then I freeze what I'm not going to use within 3-4
days. That's also why I like my ABM, it only makes a 1 lb loaf.

On Tue, 23 Dec 2014 07:50:20 -0600, Moe DeLoughan >
wrote:

>On 12/23/2014 2:44 AM, Alan Holbrook wrote:
>> I've been baking bread fairly often recently and have really been enjoying
>> it, everything from simple rye bread on up to things like ciabatta and
>> sourdough. The only problem is that since I'm single and my bread doesn't
>> have any polysylabic ingredients courtesy of the chemical industry, it
>> often goes stale or sprouts mold before I can finish the loaf. How do you
>> RFC'ers who bake bread store it to prolong its life and keep it fresher
>> longer without supporting Monsanto or DuPont?
>>
>
>Add a very small amount (not enough to taste) of ground cinnamon or
>raisin juice to the dough. Both of these will extend the shelf life of
>the bread.

Have you a cite for that? And it's difficult to add a small enough
amount of cinnamon that will do anything that can't be tasted.

Julie, why do you say 2 gallon bags are no longer being made??? Multiple brands are available at
supermarkets, at Walmart, and online.

N.

On Tue, 23 Dec 2014 02:44:22 -0600, Alan Holbrook >
wrote:

>I've been baking bread fairly often recently and have really been enjoying
>it, everything from simple rye bread on up to things like ciabatta and
>sourdough. The only problem is that since I'm single and my bread doesn't
>have any polysylabic ingredients courtesy of the chemical industry, it
>often goes stale or sprouts mold before I can finish the loaf. How do you
>RFC'ers who bake bread store it to prolong its life and keep it fresher
>longer without supporting Monsanto or DuPont?

Cool the bread completely. Put it in a good plastic bag and close
securely. Freeze. When thawing the bread, allow it to thaw in the
plastic over a period of hours. Any moisture inside the plastic will
be absorbed back into the bread. DO NOT refrigerate. The cool
temperatures of the refrigerator hasten staling. Staling of bread is
a chemical process, not just a drying out. The only way to halt the
process is to freeze the bread.
From Wiki"
"Staling is not, as is commonly believed, simply a drying-out process
due to evaporation. Bread will stale even in a moist environment, and
stales most rapidly at temperatures just above freezing.[1] Bread
stored in the refrigerator will have increased staling rates and
should therefore be kept at room temperature. However, refrigeration
delays the growth of mold and extends the shelf life of bread."

From McGee:
"Sadly, you cannot retard the process by putting it in the
refrigerator; in fact, McGee reports that “staling proceeds most
rapidly at temperatures just above freezing, and very slowly below
freezing.” Refrigerated bread may stale up to six times faster in the
refrigerator than it would if left on the counter in a paper bag."

However, on the subject of store-bought bread, Megan McArdel:
"On the other hand, refrigerating bread is an excellent strategy for a
store-bought, commercial loaf. Those breads are loaded with
preservatives to prevent staling, and sticking them in the
refrigerator combats the other two possible risks: drying out, and
mold. I’m afraid that commercial bread really does win, on everything
except taste."
Janet US

On Tuesday, December 23, 2014 12:44:25 AM UTC-8, Alan Holbrook wrote:
> I've been baking bread fairly often recently and have really been enjoying
> it, everything from simple rye bread on up to things like ciabatta and
> sourdough. The only problem is that since I'm single and my bread doesn't
> have any polysylabic ingredients courtesy of the chemical industry, it
> often goes stale or sprouts mold before I can finish the loaf. How do you
> RFC'ers who bake bread store it to prolong its life and keep it fresher
> longer without supporting Monsanto or DuPont?

Staling is inevitable and only freezing can stop it.

Traditionally, white breads and rolls were baked in the early AM for
consumption that day. But sourdoughs should last for days.

One of my internet friends mixes the dough for Kaiser rolls every
night before she goes to bed, then bakes them when she gets up. I think
this daily use lets her use a starter. You could try making rolls and
giving your neighbors the surplus.

Reduce mold load by giving your kitchen a good cleaning. Get a bread
box and wipe it down with bleach water. Put your loaves in new plastic
bags.

On Tue, 23 Dec 2014 05:47:40 -0800 (PST), Nancy2
> wrote:

>Bruce and OP, bread lasts a long time in the refrigerator, like weeks, and can be stored there
>for convenience, rather than freezing. Put in a tightly sealed Ziplock.
>
>N.
The refrigerator is an excellent strategy for store-bought bread
because of the additives in the bread. Home-made bread must not be
stored in the refrigerator because refrigeration hastens staling.
Home-made bread should be frozen to prolong its life.
Janet US

"Brooklyn1" > wrote in message
...
> "Ophelia" > wrote:
>>>
>>> "Alan Holbrook" > wrote in message
>>> . 130...
>>>> I've been baking bread fairly often recently and have really been
>>>> enjoying
>>>> it, everything from simple rye bread on up to things like ciabatta and
>>>> sourdough. The only problem is that since I'm single and my bread
>>>> doesn't
>>>> have any polysylabic ingredients courtesy of the chemical industry, it
>>>> often goes stale or sprouts mold before I can finish the loaf. How do
>>>> you
>>>> RFC'ers who bake bread store it to prolong its life and keep it fresher
>>>> longer without supporting Monsanto or DuPont?
>>>
>>> I would freeze it. We do get through it before it goes stale but if I
>>> were alone I would freeze half. I do use all mine though. I make
>>> breadcrumbs. I make dry and fresh crumbs. I dehydrate slices and grate
>>> them for use in things like fried chicken. The fresh I use for coatings
>>> on things like fish cakes or Italian crumbed pork chops. I often have
>>> to
>>> keep up with the baking
>>>
>>> Good luck finding something that works for you. There is nothing better
>>> than home baked bread
>
> I don't go through a lot of bread so for homemade I usually bake rolls
> or small loaves, then I freeze what I'm not going to use within 3-4
> days. That's also why I like my ABM, it only makes a 1 lb loaf.

Aye, we all do what suits us best.

--
http://www.helpforheroes.org.uk/shop/

On 2014-12-23 8:47 AM, Nancy2 wrote:
> Bruce and OP, bread lasts a long time in the refrigerator, like weeks, and can be stored there
> for convenience, rather than freezing. Put in a tightly sealed Ziplock.
>

A loaf of breads lasts me two weeks. I put it in the freezer and take
out a slice or to make sandwiches or toast. It thaws in a couple
minutes and is almost like fresh.

Well, my bad, I don't make my own bread, so shouldn't have spake, so to speak. LOL.

N.

On 12/23/2014 8:57 AM, Brooklyn1 wrote:
> On Tue, 23 Dec 2014 07:50:20 -0600, Moe DeLoughan >
> wrote:
>
>> On 12/23/2014 2:44 AM, Alan Holbrook wrote:
>>> I've been baking bread fairly often recently and have really been enjoying
>>> it, everything from simple rye bread on up to things like ciabatta and
>>> sourdough. The only problem is that since I'm single and my bread doesn't
>>> have any polysylabic ingredients courtesy of the chemical industry, it
>>> often goes stale or sprouts mold before I can finish the loaf. How do you
>>> RFC'ers who bake bread store it to prolong its life and keep it fresher
>>> longer without supporting Monsanto or DuPont?
>>>
>>
>> Add a very small amount (not enough to taste) of ground cinnamon or
>> raisin juice to the dough. Both of these will extend the shelf life of
>> the bread.
>
> Have you a cite for that? And it's difficult to add a small enough
> amount of cinnamon that will do anything that can't be tasted.
>

I first learned of it from Shirley Corriher's book "Cookwise: the
secrets of cooking revealed". She's got the amounts listed in there.
Only a very small amount is needed - not enough to add any flavor to
the dough. If you do a bit of googling you'll find numerous references
to this, such as this one:

"There are certain ingredients that inhibit staling and the growth of
mold, such as cinnamon and cloves. Raisins and concentrated raisin
juice also work."
http://www.ochef.com/894.htm

There's even some work being done where trace amounts of cinnamon are
added to the loaf's packaging material, instead of the dough, to help
preserve the bread.

A general discussion of the topic can be read he
Clean Label Mold Inhibitors for Baking
http://pods.dasnr.okstate.edu/docush...APC-173web.pdf

I was just reminded that adding dairy products to the dough will also
inhibit staling.

Moe DeLoughan wrote:
>
> On 12/23/2014 2:44 AM, Alan Holbrook wrote:
> > I've been baking bread fairly often recently and have really been enjoying
> > it, everything from simple rye bread on up to things like ciabatta and
> > sourdough. The only problem is that since I'm single and my bread doesn't
> > have any polysylabic ingredients courtesy of the chemical industry, it
> > often goes stale or sprouts mold before I can finish the loaf. How do you
> > RFC'ers who bake bread store it to prolong its life and keep it fresher
> > longer without supporting Monsanto or DuPont?
> >
>
> Add a very small amount (not enough to taste) of ground cinnamon or
> raisin juice to the dough. Both of these will extend the shelf life of
> the bread.

Raisin juice? LOL! Just make 2 loaves of cinnimon raisin bread
occasionally like I do. Home baked, you never have to worry about
extending the shelf life. Mine never last long enough to go stale or
grow mold. Toasted raisin bread with semi-solid butter spread on
is to die for.

G.

Gary wrote:
>
>Raisin juice? LOL! Just make 2 loaves of cinnimon raisin bread
>occasionally like I do. Home baked, you never have to worry about
>extending the shelf life. Mine never last long enough to go stale or
>grow mold. Toasted raisin bread with semi-solid butter spread on
>is to die for.
>
>G.

Cinammon raisin, buttered... toaster can't keep up with me.
Raisin juice ferments to a nice wine.

On 12/23/2014 1:55 PM, Moe DeLoughan wrote:
> On 12/23/2014 8:57 AM, Brooklyn1 wrote:
>> On Tue, 23 Dec 2014 07:50:20 -0600, Moe DeLoughan >
>> wrote:
>>
>>> On 12/23/2014 2:44 AM, Alan Holbrook wrote:
>>>> I've been baking bread fairly often recently and have really been
>>>> enjoying
>>>> it, everything from simple rye bread on up to things like ciabatta and
>>>> sourdough. The only problem is that since I'm single and my bread
>>>> doesn't
>>>> have any polysylabic ingredients courtesy of the chemical industry, it
>>>> often goes stale or sprouts mold before I can finish the loaf. How
>>>> do you
>>>> RFC'ers who bake bread store it to prolong its life and keep it fresher
>>>> longer without supporting Monsanto or DuPont?
>>>>
>>>
>>> Add a very small amount (not enough to taste) of ground cinnamon or
>>> raisin juice to the dough. Both of these will extend the shelf life of
>>> the bread.
>>
>> Have you a cite for that? And it's difficult to add a small enough
>> amount of cinnamon that will do anything that can't be tasted.
>>
>
> I first learned of it from Shirley Corriher's book "Cookwise: the
> secrets of cooking revealed". She's got the amounts listed in there.
> Only a very small amount is needed - not enough to add any flavor to the
> dough. If you do a bit of googling you'll find numerous references to
> this, such as this one:
>
> "There are certain ingredients that inhibit staling and the growth of
> mold, such as cinnamon and cloves. Raisins and concentrated raisin juice
> also work."
> http://www.ochef.com/894.htm
>
> There's even some work being done where trace amounts of cinnamon are
> added to the loaf's packaging material, instead of the dough, to help
> preserve the bread.
>
> A general discussion of the topic can be read he
> Clean Label Mold Inhibitors for Baking
> http://pods.dasnr.okstate.edu/docush...APC-173web.pdf
>
>
> I was just reminded that adding dairy products to the dough will also
> inhibit staling.

Thank you for coming through on the citations. Sheldon thinks he knows
everything but hey... no he doesn't.

Jill

On Tuesday, December 23, 2014 3:44:25 AM UTC-5, Alan Holbrook wrote:
> I've been baking bread fairly often recently and have really been enjoying
> it, everything from simple rye bread on up to things like ciabatta and
> sourdough. The only problem is that since I'm single and my bread doesn't
> have any polysylabic ingredients courtesy of the chemical industry, it
> often goes stale or sprouts mold before I can finish the loaf. How do you
> RFC'ers who bake bread store it to prolong its life and keep it fresher
> longer without supporting Monsanto or DuPont?

I leave my ABM bread out for a couple of days, then stick in fridge in plastic bag. It seems to keep indefinitely. Might get a tad dry, but still edible and if nothing else, I can always turn it into crumbs in the FP. These go in the freezer and last for eons.

On Tuesday, December 23, 2014 8:14:00 AM UTC-5, Julie Bove wrote:
> "Ophelia" > wrote in message
> ...
> >
> >
> > "Alan Holbrook" > wrote in message
> > . 130...
> >> I've been baking bread fairly often recently and have really been
> >> enjoying
> >> it, everything from simple rye bread on up to things like ciabatta and
> >> sourdough. The only problem is that since I'm single and my bread
> >> doesn't
> >> have any polysylabic ingredients courtesy of the chemical industry, it
> >> often goes stale or sprouts mold before I can finish the loaf. How do
> >> you
> >> RFC'ers who bake bread store it to prolong its life and keep it fresher
> >> longer without supporting Monsanto or DuPont?
> >
> > I would freeze it. We do get through it before it goes stale but if I
> > were alone I would freeze half. I do use all mine though. I make
> > breadcrumbs. I make dry and fresh crumbs. I dehydrate slices and grate
> > them for use in things like fried chicken. The fresh I use for coatings
> > on things like fish cakes or Italian crumbed pork chops. I often have to
> > keep up with the baking
> >
> > Good luck finding something that works for you. There is nothing better
> > than home baked bread
>
> Yes. I have gotten spoiled. I used to love the bread that I bought from a
> local bakery but after baking my own, I can't stand the stuff.
>
> I also used to think that I just didn't like bread in general. Why? I grew
> up eating that poofy, soft white stuff like Wonder bread. My mom or maybe
> it was my parents seemed to think that was the kind of bread that kids
> liked. And I did and still do like that for a peanut butter sandwich but
> really only just for that. I always thought that I never really liked
> sandwiches and have finally come to the conclusion that yes, that really is
> true. I should add that we didn't eat bread often either because my mom
> rather regarded the stuff as poison. So I think a loaf of it would have
> easily lasted us a year, in the freezer.
>
> I have always loved the smell of baking bread but didn't like the end result
> so much because I was always making white bread. I only tried the whole
> wheat when my daughter went on that South Beach diet and was required to eat
> whole grains.
>
> I also didn't grow up eating breaded foods. My mom did make fried chicken
> once in a while. There was likely a coating on that but she probably used
> crushed cornflakes. I don't recall her making that or any fried foods once
> we moved here and I was 7 then. She did make fried food when we lived in
> Wichita. So I guess that I just never developed a taste for breaded foods
> and nobody else in this house cares for the stuff either. Perhaps once or
> twice a year I will make fish sticks or fish and chips or maybe chicken
> nuggets or strips but they are not anyone's favorite foods. So I really
> have no need for crumbs. I had the remains of a box of bread crumbs that I
> specifically bought for some recipe last year. I can't remember what I made
> but I do recall that it wasn't liked. I finally tossed them out, realizing
> that I'd never use them.

I thought you were always having trouble with bread going moldy. How come you don't mention that fable here? Forgot how many times you've beefed about it?

Here comes another saga.

On 12/23/2014 2:40 PM, Brooklyn1 wrote:
> Gary wrote:
>>
>> Raisin juice? LOL! Just make 2 loaves of cinnimon raisin bread
>> occasionally like I do. Home baked, you never have to worry about
>> extending the shelf life. Mine never last long enough to go stale or
>> grow mold. Toasted raisin bread with semi-solid butter spread on
>> is to die for.
>>
>> G.
>
> Cinammon raisin, buttered... toaster can't keep up with me.
> Raisin juice ferments to a nice wine.
>

This morning I was given a loaf of home made raisin. I'll have a slice
for snack tonight, then breakfast tomorrow, then . . . . until it is gone.

On Tue, 23 Dec 2014 09:40:46 -0800 (PST), Nancy2
> wrote:

>Well, my bad, I don't make my own bread, so shouldn't have spake, so to speak. LOL.
>
>N.
Spake away. You're doing the right thing for you. Merry Christmas.
Janet US

On 12/23/2014 3:14 PM, Kalmia wrote:
> On Tuesday, December 23, 2014 8:14:00 AM UTC-5, Julie Bove wrote:
>>>
>>
>> Yes. I have gotten spoiled. I used to love the bread that I bought from a
>> local bakery but after baking my own, I can't stand the stuff.
>>
>
(major tale snipping)

> I thought you were always having trouble with bread going moldy.
> How come you don't mention that fable here? Forgot how many times you've beefed about it?
>
> Here comes another saga.
>
I guess she thought we'd forgotten about that. For a while there were a
number of moldy bread stories.

"The whole wheat stuff was going moldy before it expired. I checked the
ingredients and it does have preservatives in it so this shouldn't
happen. I finally wrote to the company after I threw out at least a
couple of pieces and three entirely new, full packages that went moldy
many days before the expiration date."
and
"the bread company never got back to me about my complaint but oddly
enough they had only one lone package of the bread at Winco today.
Normally there are dozens of packages. I had noticed before that the
bread felt very cold and it did feel cold again today. They have a rack
for it set up on some meat freezer cases. I wonder if that could have
anything to do with the cause of the mold?"

In June, 2014, she started a thread called Moldy Bread Again.

Now, apparently, she has become a master bread baker with nary a problem
storing bread.

Jill

Depending on your method of dough preparation. If you're not consuming
it fast enough, consider dividing up your batch of dough and do your
baking successively. That way you always get fresh bread, right out of
the oven and you have less to waste on feeding the birds.

Other than that, yes it will freeze. Fresh baked is always better,
though.

On Tue, 23 Dec 2014 02:44:22 -0600, Alan Holbrook >
wrote:

>I've been baking bread fairly often recently and have really been enjoying
>it, everything from simple rye bread on up to things like ciabatta and
>sourdough. The only problem is that since I'm single and my bread doesn't
>have any polysylabic ingredients courtesy of the chemical industry, it
>often goes stale or sprouts mold before I can finish the loaf. How do you
>RFC'ers who bake bread store it to prolong its life and keep it fresher
>longer without supporting Monsanto or DuPont?

"Ophelia" > wrote in message
...
> I make several different breads and therefore different coatings on
> similar things which is nice.

I guess I just have no need to make coated foods.

"Kalmia" > wrote in message
...
> On Tuesday, December 23, 2014 8:14:00 AM UTC-5, Julie Bove wrote:
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > "Alan Holbrook" > wrote in message
>> > . 130...
>> >> I've been baking bread fairly often recently and have really been
>> >> enjoying
>> >> it, everything from simple rye bread on up to things like ciabatta and
>> >> sourdough. The only problem is that since I'm single and my bread
>> >> doesn't
>> >> have any polysylabic ingredients courtesy of the chemical industry, it
>> >> often goes stale or sprouts mold before I can finish the loaf. How do
>> >> you
>> >> RFC'ers who bake bread store it to prolong its life and keep it
>> >> fresher
>> >> longer without supporting Monsanto or DuPont?
>> >
>> > I would freeze it. We do get through it before it goes stale but if I
>> > were alone I would freeze half. I do use all mine though. I make
>> > breadcrumbs. I make dry and fresh crumbs. I dehydrate slices and grate
>> > them for use in things like fried chicken. The fresh I use for
>> > coatings
>> > on things like fish cakes or Italian crumbed pork chops. I often have
>> > to
>> > keep up with the baking
>> >
>> > Good luck finding something that works for you. There is nothing
>> > better
>> > than home baked bread
>>
>> Yes. I have gotten spoiled. I used to love the bread that I bought from
>> a
>> local bakery but after baking my own, I can't stand the stuff.
>>
>> I also used to think that I just didn't like bread in general. Why? I
>> grew
>> up eating that poofy, soft white stuff like Wonder bread. My mom or
>> maybe
>> it was my parents seemed to think that was the kind of bread that kids
>> liked. And I did and still do like that for a peanut butter sandwich but
>> really only just for that. I always thought that I never really liked
>> sandwiches and have finally come to the conclusion that yes, that really
>> is
>> true. I should add that we didn't eat bread often either because my mom
>> rather regarded the stuff as poison. So I think a loaf of it would have
>> easily lasted us a year, in the freezer.
>>
>> I have always loved the smell of baking bread but didn't like the end
>> result
>> so much because I was always making white bread. I only tried the whole
>> wheat when my daughter went on that South Beach diet and was required to
>> eat
>> whole grains.
>>
>> I also didn't grow up eating breaded foods. My mom did make fried
>> chicken
>> once in a while. There was likely a coating on that but she probably
>> used
>> crushed cornflakes. I don't recall her making that or any fried foods
>> once
>> we moved here and I was 7 then. She did make fried food when we lived in
>> Wichita. So I guess that I just never developed a taste for breaded
>> foods
>> and nobody else in this house cares for the stuff either. Perhaps once
>> or
>> twice a year I will make fish sticks or fish and chips or maybe chicken
>> nuggets or strips but they are not anyone's favorite foods. So I really
>> have no need for crumbs. I had the remains of a box of bread crumbs that
>> I
>> specifically bought for some recipe last year. I can't remember what I
>> made
>> but I do recall that it wasn't liked. I finally tossed them out,
>> realizing
>> that I'd never use them.
>
> I thought you were always having trouble with bread going moldy. How come
> you don't mention that fable here? Forgot how many times you've beefed
> about it?
>
> Here comes another saga.

That was a specific kind of purchased flatbread. I will no longer buy that
but I can no longer eat that anyway as I can't have barley and it has barley
flour in it.

"jmcquown" > wrote in message
...
> On 12/23/2014 3:14 PM, Kalmia wrote:
>> On Tuesday, December 23, 2014 8:14:00 AM UTC-5, Julie Bove wrote:
>>>>
>>>
>>> Yes. I have gotten spoiled. I used to love the bread that I bought
>>> from a
>>> local bakery but after baking my own, I can't stand the stuff.
>>>
>>
> (major tale snipping)
>
>> I thought you were always having trouble with bread going moldy.
>> How come you don't mention that fable here? Forgot how many times you've
>> beefed about it?
>>
>> Here comes another saga.
>>
> I guess she thought we'd forgotten about that. For a while there were a
> number of moldy bread stories.
>
> "The whole wheat stuff was going moldy before it expired. I checked the
> ingredients and it does have preservatives in it so this shouldn't happen.
> I finally wrote to the company after I threw out at least a couple of
> pieces and three entirely new, full packages that went moldy many days
> before the expiration date."
> and
> "the bread company never got back to me about my complaint but oddly
> enough they had only one lone package of the bread at Winco today.
> Normally there are dozens of packages. I had noticed before that the
> bread felt very cold and it did feel cold again today. They have a rack
> for it set up on some meat freezer cases. I wonder if that could have
> anything to do with the cause of the mold?"
>
> In June, 2014, she started a thread called Moldy Bread Again.
>
> Now, apparently, she has become a master bread baker with nary a problem
> storing bread.

Again, that was a specific kind of flat bread. Not sure what I had in June.
I began baking my own bread at some point this summer.

And why do you sit there in your cheap glasses, hanging on to my every word?
This is really pretty pathetic.

"Brooklyn1" > wrote in message
...
> On Tue, 23 Dec 2014 05:03:35 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Alan Holbrook" > wrote in message
. 4.130...
>>> I've been baking bread fairly often recently and have really been
>>> enjoying
>>> it, everything from simple rye bread on up to things like ciabatta and
>>> sourdough. The only problem is that since I'm single and my bread
>>> doesn't
>>> have any polysylabic ingredients courtesy of the chemical industry, it
>>> often goes stale or sprouts mold before I can finish the loaf. How do
>>> you
>>> RFC'ers who bake bread store it to prolong its life and keep it fresher
>>> longer without supporting Monsanto or DuPont?
>>
>>I bake honey whole wheat bread, one long loaf per week. I am generally
>>the
>>only one who eats this and a loaf does last me the week with no mold. I
>>pretty much only eat it for breakfast, as toast, 6 days out of the week.
>>
>>After I bake it, I make sure that it is totally cool. Then I slip it into
>>one of those cheap, plastic bread bags. The loaf is long enough that I
>>can't seal the bag unless it is a 2 gallon bag and those are no longer
>>being
>>made. Mostly I put it in the bag to make it easier to remove from the
>>bread
>>container.
>>
>>And the container? A Rubbermaid bread keeper. This will not work with
>>any
>>other shape of bread. And I have to make sure that the lid is snapped on
>>securely or fruit flies will get in.
>
> Homemade bread keeps longer without becoming moldy when its well
> baked, if not well baked bread is too moist and mold likes moist.
> Bread keeps longer too in a paper bag, plastic bags retain too much
> moisture. Also do not handle a loaf with bare hands.

I think that may have been the problem with the sliced bread that I bought.
The kind that I found moldy in the freezer. There seemed to be a serious
quality control problem with the more recent loaves that I bought.
Specifically that they were extremely moist. So moist that when I tried to
make a tuna sandwich, I had to eat it with a fork. The bread just went to
mushy bits. And when I used it for toast, I had to run it through two
cycles to get it to dry out and crisp.

The bread that I make does have a very different texture to it. I tend to
cut it in thick slices so when I toast it, it doesn't get super crisp. More
like light and dry but very nice.

"Moe DeLoughan" > wrote in message
...
> On 12/23/2014 8:57 AM, Brooklyn1 wrote:
>> On Tue, 23 Dec 2014 07:50:20 -0600, Moe DeLoughan >
>> wrote:
>>
>>> On 12/23/2014 2:44 AM, Alan Holbrook wrote:
>>>> I've been baking bread fairly often recently and have really been
>>>> enjoying
>>>> it, everything from simple rye bread on up to things like ciabatta and
>>>> sourdough. The only problem is that since I'm single and my bread
>>>> doesn't
>>>> have any polysylabic ingredients courtesy of the chemical industry, it
>>>> often goes stale or sprouts mold before I can finish the loaf. How do
>>>> you
>>>> RFC'ers who bake bread store it to prolong its life and keep it fresher
>>>> longer without supporting Monsanto or DuPont?
>>>>
>>>
>>> Add a very small amount (not enough to taste) of ground cinnamon or
>>> raisin juice to the dough. Both of these will extend the shelf life of
>>> the bread.
>>
>> Have you a cite for that? And it's difficult to add a small enough
>> amount of cinnamon that will do anything that can't be tasted.
>>
>
> I first learned of it from Shirley Corriher's book "Cookwise: the secrets
> of cooking revealed". She's got the amounts listed in there. Only a very
> small amount is needed - not enough to add any flavor to the dough. If you
> do a bit of googling you'll find numerous references to this, such as this
> one:
>
> "There are certain ingredients that inhibit staling and the growth of
> mold, such as cinnamon and cloves. Raisins and concentrated raisin juice
> also work."
> http://www.ochef.com/894.htm
>
> There's even some work being done where trace amounts of cinnamon are
> added to the loaf's packaging material, instead of the dough, to help
> preserve the bread.
>
> A general discussion of the topic can be read he
> Clean Label Mold Inhibitors for Baking
> http://pods.dasnr.okstate.edu/docush...APC-173web.pdf
>
> I was just reminded that adding dairy products to the dough will also
> inhibit staling.

I can't see how cinnamon would work. Back in the 80's those potpourri
burners were popular. I achieved the same results by simmering some
cinnamon or other spices in a pan of water. But... If I used cinnamon and
left it on the burner, cold, even for a few hours, it quickly became moldy.

"Nancy2" > wrote in message
...
> Julie, why do you say 2 gallon bags are no longer being made??? Multiple
> brands are available at
> supermarkets, at Walmart, and online.

Bread bags? I haven't seen them anywhere. Only the zip top. Can you
provide a link?

On 12/23/2014 7:21 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 12/23/2014 3:14 PM, Kalmia wrote:
>>> On Tuesday, December 23, 2014 8:14:00 AM UTC-5, Julie Bove wrote:
>>>>>
>>>>
>>>> Yes. I have gotten spoiled. I used to love the bread that I bought
>>>> from a
>>>> local bakery but after baking my own, I can't stand the stuff.
>>>>
>>>
>> (major tale snipping)
>>
>>> I thought you were always having trouble with bread going moldy.
>>> How come you don't mention that fable here? Forgot how many times
>>> you've beefed about it?
>>>
>>> Here comes another saga.
>>>
>> I guess she thought we'd forgotten about that. For a while there were
>> a number of moldy bread stories.
>>
>> "The whole wheat stuff was going moldy before it expired. I checked the
>> ingredients and it does have preservatives in it so this shouldn't
>> happen. I finally wrote to the company after I threw out at least a
>> couple of pieces and three entirely new, full packages that went moldy
>> many days before the expiration date."
>> and
>> "the bread company never got back to me about my complaint but oddly
>> enough they had only one lone package of the bread at Winco today.
>> Normally there are dozens of packages. I had noticed before that the
>> bread felt very cold and it did feel cold again today. They have a
>> rack for it set up on some meat freezer cases. I wonder if that could
>> have anything to do with the cause of the mold?"
>>
>> In June, 2014, she started a thread called Moldy Bread Again.
>>
>> Now, apparently, she has become a master bread baker with nary a
>> problem storing bread.
>
> Again, that was a specific kind of flat bread. Not sure what I had in
> June. I began baking my own bread at some point this summer.
>
> And why do you sit there in your cheap glasses, hanging on to my every
> word? This is really pretty pathetic.

My cheap glasses work just fine, thanks. They don't break, turn green
or fall apart.

Jill

Julie, you didn't specify BREAD bags, so neither did I. I don't buy bread bags, but
have seen bread bags somewhere lately...can't remember where...maybe at Amazon.

The ones I saw were plenty big enough for homemade bread. Unless you are talking
one of those French daily loaves the size of a small baseball bat.

N.

"Nancy2" > wrote in message
...
> Julie, you didn't specify BREAD bags, so neither did I. I don't buy bread
> bags, but
> have seen bread bags somewhere lately...can't remember where...maybe at
> Amazon.
>
Yes, I did. I did not see any at Amazon and I did look. The ones I have
are Baggies. No clue where I bought them. I don't even remember buying
them. They are no longer made. Again, these are the 2 gallon. You can get
the 1 gallon most anywhere.

> The ones I saw were plenty big enough for homemade bread. Unless you are
> talking
> one of those French daily loaves the size of a small baseball bat.

Reading comprehension is not your strong suit. I said they are long loaves.
You can not close a standard bread bag over it until you have taken off a
few slices.

On Tue, 23 Dec 2014 19:57:41 -0800, "Julie Bove"
> wrote:

>
>"Nancy2" > wrote in message
...
>> Julie, you didn't specify BREAD bags, so neither did I. I don't buy bread
>> bags, but
>> have seen bread bags somewhere lately...can't remember where...maybe at
>> Amazon.
>>
>Yes, I did. I did not see any at Amazon and I did look. The ones I have
>are Baggies. No clue where I bought them. I don't even remember buying
>them. They are no longer made. Again, these are the 2 gallon. You can get
>the 1 gallon most anywhere.
>
>> The ones I saw were plenty big enough for homemade bread. Unless you are
>> talking
>> one of those French daily loaves the size of a small baseball bat.
>
>Reading comprehension is not your strong suit. I said they are long loaves.
>You can not close a standard bread bag over it until you have taken off a
>few slices.

King Arthur has several sizes.
Janet US

"Janet B" > wrote in message
...
> On Tue, 23 Dec 2014 19:57:41 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Nancy2" > wrote in message
...
>>> Julie, you didn't specify BREAD bags, so neither did I. I don't buy
>>> bread
>>> bags, but
>>> have seen bread bags somewhere lately...can't remember where...maybe at
>>> Amazon.
>>>
>>Yes, I did. I did not see any at Amazon and I did look. The ones I have
>>are Baggies. No clue where I bought them. I don't even remember buying
>>them. They are no longer made. Again, these are the 2 gallon. You can
>>get
>>the 1 gallon most anywhere.
>>
>>> The ones I saw were plenty big enough for homemade bread. Unless you
>>> are
>>> talking
>>> one of those French daily loaves the size of a small baseball bat.
>>
>>Reading comprehension is not your strong suit. I said they are long
>>loaves.
>>You can not close a standard bread bag over it until you have taken off a
>>few slices.
>
> King Arthur has several sizes.
> Janet US

$19.99 for 100 bags? I'll pass.

On Tue, 23 Dec 2014 22:36:28 -0700, Janet B >
wrote:

>On Tue, 23 Dec 2014 19:57:41 -0800, "Julie Bove"
> wrote:
>
>>
>>"Nancy2" > wrote in message
...
>>> Julie, you didn't specify BREAD bags, so neither did I. I don't buy bread
>>> bags, but
>>> have seen bread bags somewhere lately...can't remember where...maybe at
>>> Amazon.
>>>
>>Yes, I did. I did not see any at Amazon and I did look. The ones I have
>>are Baggies. No clue where I bought them. I don't even remember buying
>>them. They are no longer made. Again, these are the 2 gallon. You can get
>>the 1 gallon most anywhere.
>>
>>> The ones I saw were plenty big enough for homemade bread. Unless you are
>>> talking
>>> one of those French daily loaves the size of a small baseball bat.
>>
>>Reading comprehension is not your strong suit. I said they are long loaves.
>>You can not close a standard bread bag over it until you have taken off a
>>few slices.
>
>King Arthur has several sizes.
>Janet US

Any plain brown paper bag works for bread.

On 12/24/2014 2:26 PM, Brooklyn1 wrote:
> On Tue, 23 Dec 2014 22:36:28 -0700, Janet B >
> wrote:
>
>> On Tue, 23 Dec 2014 19:57:41 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Nancy2" > wrote in message
>>> ...
>>>> Julie, you didn't specify BREAD bags, so neither did I. I don't buy bread
>>>> bags, but
>>>> have seen bread bags somewhere lately...can't remember where...maybe at
>>>> Amazon.
>>>>
>>> Yes, I did. I did not see any at Amazon and I did look. The ones I have
>>> are Baggies. No clue where I bought them. I don't even remember buying
>>> them. They are no longer made. Again, these are the 2 gallon. You can get
>>> the 1 gallon most anywhere.
>>>
>>>> The ones I saw were plenty big enough for homemade bread. Unless you are
>>>> talking
>>>> one of those French daily loaves the size of a small baseball bat.
>>>
>>> Reading comprehension is not your strong suit. I said they are long loaves.
>>> You can not close a standard bread bag over it until you have taken off a
>>> few slices.
>>
>> King Arthur has several sizes.
>> Janet US
>
> Any plain brown paper bag works for bread.
>
She probably doesn't know where to find brown paper bags. You can ask
for them at most supermarkets, you don't have to buy them.

Jill