BonesOfTheMoon@lemmy.world to Microblog Memes@lemmy.worldEnglish · 5 days agoWhat did your parents refrigerate? Mine refrigerated bread.lemmy.worldimagemessage-square679fedilinkarrow-up11.29Karrow-down116
arrow-up11.27Karrow-down1imageWhat did your parents refrigerate? Mine refrigerated bread.lemmy.worldBonesOfTheMoon@lemmy.world to Microblog Memes@lemmy.worldEnglish · 5 days agomessage-square679fedilink
minus-squareAux@lemmy.worldlinkfedilinkEnglisharrow-up3arrow-down47·4 days agoProperly made bread never gets mouldy.
minus-squareSkyezOpen@lemmy.worldlinkfedilinkEnglisharrow-up9arrow-down2·4 days agoAnd the sourdough I buy has a shelf life of 37 minutes so fridge it is.
minus-squareJohn_McMurray@lemmy.worldlinkfedilinkEnglisharrow-up1·4 days agoHow humid is it where you live?
minus-squareSkyezOpen@lemmy.worldlinkfedilinkEnglisharrow-up1·3 days agoPretty darn. Not rainforest level but 50% is about the driest it’s gotten lately.
minus-squareAux@lemmy.worldlinkfedilinkEnglisharrow-up3arrow-down34·4 days agoJust tells you the quality of the bread you’re buying.
minus-squarehark@lemmy.worldlinkfedilinkEnglisharrow-up2arrow-down1·3 days agoIt means higher quality bread since it’s filled with life-supporting nutrients and doesn’t overdo it with the preservatives.
minus-squareAux@lemmy.worldlinkfedilinkEnglisharrow-up1arrow-down1·3 days agoProperly fermented dough becomes a preservative itself. Just like fermented vegetables do. Slapping some fancy label on a packaging doesn’t mean the bread was made properly.
minus-squareAdrianTheFrog@lemmy.worldlinkfedilinkEnglisharrow-up1·4 days agoI watched a video about this actually - iirc bread made with more oil stays longer, and bread made with more water gets stale and mouldy more quickly
minus-squareAux@lemmy.worldlinkfedilinkEnglisharrow-up1arrow-down1·3 days agoLol, no. The proper bread doesn’t get mouldy because it has low pH.
Properly made bread never gets mouldy.
And the sourdough I buy has a shelf life of 37 minutes so fridge it is.
How humid is it where you live?
Pretty darn. Not rainforest level but 50% is about the driest it’s gotten lately.
Just tells you the quality of the bread you’re buying.
It means higher quality bread since it’s filled with life-supporting nutrients and doesn’t overdo it with the preservatives.
Properly fermented dough becomes a preservative itself. Just like fermented vegetables do. Slapping some fancy label on a packaging doesn’t mean the bread was made properly.
lol
I watched a video about this actually - iirc bread made with more oil stays longer, and bread made with more water gets stale and mouldy more quickly
Lol, no. The proper bread doesn’t get mouldy because it has low pH.