Does anyone add anti spoilage chemicals to their bread loaf recipes so they resist molding before being eaten?
“Does anyone add anti spoilage chemicals to their bread loaf recipes so they resist molding before being eaten?”
I keep fresh bread in the fridge for a longer shelf-life, or I freeze it. The reason FOR homemade bread is to NOT have any extra chemicals in it, IMHO.
The Best Way to Store Bread
The best thing you can do to truly prolong the life of your bread is to keep it in the freezer. Slicing it first (or cutting it into big chunks) allows you to remove portions as necessary so you don’t run into the same problem of handling a whole loaf of bread.
In this case, you can store your bread in plastic. Use either freezer bags or sheets of plastic wrap to keep away ice crystals, prevent freezer burn, and get a tight seal. Remove the plastic when defrosting, so the moisture doesn’t leach onto your bread, or stick it directly in an oven or toaster, for warm, fragrant bread that looks and tastes as good as new.
https://www.allrecipes.com/article/how-to-store-bread/
I don’t. Just flour, water, salt and starter (which is just flour and water) — the bread lasts about a week in the fridge. Have not had any mold or spoilage problem.